Method

The Italian word amaro means bitter, and as these wee biscuits are flavoured with bitter almonds, they were called amaretti – literally the little bitter ones. They complement the sweetness of the flapjack crumble and soft fruit in this family favourite.
Method
  1. Preheat the oven to 170C/340F. Choose whether you want to make this in a family-sized pudding bowl or four individuals bowls.
  2. Peel, core and chop your apples into chunks, cover with a pinch of salt, 500g of your sugar and the cinnamon. Mix together and layer into your chosen bowls.
  3. Gently warm the butter and syrup in a pan until the butter melts.
  4. Meanwhile in another bowl, crush the amaretti biscuits, not into crumbs but different sized pieces. Add your oats, flour and the remaining 125g of sugar, then stir in your melted butter and golden syrup.
  5. Cover your layer of fruit with the flapjack crumble and place in the oven for 35 minutes, or until golden brown and bubbling. Serve warm with homemade custard and/or ice cream.

About the Hebridean Baker

The Hebridean Baker is Coinneach MacLeod who was born and raised on the Isle of Lewis. Inspired by traditional family recipes and homegrown produce, Coinneach rose to fame as the Hebridean Baker on Tik Tok. He has motivated his worldwide followers to bake, forage, learn Gaelic, enjoy a dram or two of whisky and to seek a more wholesome, simple life. Along with his partner Peter and their Westie Seoras, Coinneach's aim is to bring the best of the Scottish islands to a worldwide audience. His first cookbook, The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands was published this autumn. From croft loaf to cranachan chocolate bombs, and oaty apricot cookies to Harris Gin cocktails, there’s something for everyone. You’ll find lots more recipes in the Hebridean Baker section of our recipe library, and on the Hebridean Baker website.
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