Cranachan Flapjacks with raspberries, whiskey, and honeycomb cream

Recipe

Flapjacks
175g golden syrup
135g butter
175g porridge oats

Line an 8inch square tin with parchment paper and set oven to 180oc.
Melt the syrup and butter in a pan and then mix in the oats. Press into the tin and bake for 25 minutes. Cool for a couple of minutes and cut into squares. Cool in the tin and then remove.

Honeycomb
150g castor sugar
2 tablespoons water
1 tablespoon honey
1 tablespoon liquid glucose
2 teaspoons baking soda

Place the sugar, water, honey and glucose in a pan and cook to an amber liquid. Avoid stirring too much as it can cause the mixture to crystallise. Add the baking soda and mix briefly. It will foam up so be careful. Pour onto a sheet of parchment paper. Allow to cool.

Whiskey and honeycomb cream
250ml double cream
50ml whiskey
4 tablespoons honeycomb crumbled

Whip the cream to stiff peaks and fold in the whiskey and honeycomb.

250g raspberries

Top the flapjacks with the honeycomb cream and dot over 2 or 3 raspberries. Top with more crumbled honeycomb.