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)
Method
- 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.
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
I’ve been looking at school dinner recipes of the 50’s 60’s and 70’s. They were bargain meals as well because the allowance was unbelievably low . The flapjacks reminded me .
With it being oat based it really is quite a frugal treat!! xx
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.
Yes, like a chewy granola bar really except just oats. xxx
I kept trying to mentally figure out “flapjack” when it didn’t look like what we are used to in the USA. Makes more sense when I think of it as a chewy granola bar.
I love flapjacks, although I’ve never made them in a round before, always in my square tray. I’ll have to have a go at this next time there’s something very appealing about a wedge of flapjack 🙂
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
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.
That sounds lovely Maureen! xxx
made these, they’re so easy and quick to make and taste absolutely delicious
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?
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.