These delicious flapjacks are the perfect snack for any whisky lover!
We chose to use the Dalwhinnie Winter’s Gold for this recipe, mainly for its smooth and sweet taste. Other good choices include Tamdhu 10yo, Glenrothes Select Reserve or a Lagavulin if you want a stronger flavour.
120g sugar (I used 40g of dark brown sugar, and 80g caster sugar)
100g maple syrup
Pre-heat oven to 160*C (180*C if you want a bit more crunch).
On the hob, melt the butter in a pan with the sugar and syrup. Don’t let the mixture boil, just heat gently until it has all melted and combined.
Remove from heat and allow to cool slightly (for about 3mins) before adding 50ml whisky, a dash of cinnamon and about a tablespoon of orange zest.
Leave to cool for about 5 minutes and then add the oats. Mix to combine, and then add the remaining whisky.
Transfer the mixture to whatever you have – I chose my 8″ cake tin as I didn’t have a suitable tray! Make sure you grease with butter first.
Cook for 30 minutes and enjoy!