Flapjack – Recipe No. 175

Here is a nice tasty wartime flapjack recipe which I’ve made twice in the last two weeks as I had lots of oats to use up and some hard margarine. I divided the mixture up and added a handful of mixed dried fruit into the second half. You could anything you wanted like some chopped nuts or shredded coconut.

Flapjack (makes 8 large or 12 regular slices)

  • 250g Porridge Oats
  • 100g Butter (or hard margarine)
  • 100g Light Brown Sugar
  • 2-3 Tbsps Golden Syrup (or any thick table syrup)


  • Put the butter or margarine and the golden syrup into a saucepan and melt gently. When the mixture becomes liquid mix in the sugar and stir.
  • Remove from heat and add in the oats. (and any additional ingredients you want to add like dried fruit or coconut).
  • Grease an appropriate size container and press in the flapjack mixture with the back of a spoon.
  • Place in a pre-heated oven at 160-180 C for 20-30 minutes until edges are golden brown.
  • Remove from oven and set aside. Cut into slices while still warm. Leave to cool completely before removing from tin.

Cost = 80p in ingredients.

15 thoughts on “Flapjack – Recipe No. 175

  1. These look so good Carolyn. I just came in and am ravenous ( note my first stop is the computer, not the kitchen!) and I have all the ingredients on hand, even the stick margarine, which I’m trying not to use anymore. I’ll have my tea from a tea pot that is very similar to yours and I love your storage tins, especially the colour 🙂

    • Thanks Helena – hope yours came out OK xxx I ate loads of mine yesterday- I’ve got to not make flapjack for a while now…its too hard to say no! xx

  2. Interesting, a flapjack is a pancake in the USA. I would call what you make granola-type bars. Looks good, I will have to give it a try.

    • The only tins of a suitable size were my round ones- I’m not sure where I put my square ones, they are probably still in a packing box! PS: Yes flapjack is appealing full stop! Heheheehee xxx

  3. This is delicious. The only syrup I ever have on hand is maple syrup (Canada eh!) so I used that and because it is thinner than corn syrup I doubled the amount and cut the sugar down by 25 g and let it cook off a bit more. Did not have any mixed dried fruit but did have raisins and ground a few almonds to add.

  4. given that sugar and syrup were on ration, I would be most surprised if the recipe called for nearly half a week’s sugar ration and golden syrup which was 4 points off your 24 food coupons allowed per month.

    • Yes, I was a bit surprised by that — but this would be a family recipe rather than for one person, so you would be drawing on the weekly rations of four or six people and using that to make desserts to cover a couple of days.
      A lot of wartime recipes seem to have advocated golden syrup as a substitute either for sugar or for egg (in baking cakes), so I wonder if it was actually more readily available, or encouraged for consumption because it was in a less refined and therefore less wasteful form?

  5. I grew up knowing these called crunches, they always had coconut added. My mom and I still do this, put the mixture in a square dish and cut into generous size fingers. They are just so yummy and chewy.

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