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History Cookbook: Flapjacks

This recipe is in categories Interwar Years, Desserts, Party food, Picnic, Snacks
About this recipe
Healthiness : (54 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 5 -10 mins
Cooking Time: 25 minutes
Number of servings: Makes 12-16 pieces
Serving suggestions: Serve with a glass of cordial or milk.
This is a vegetarian recipe


Flapjacks were popular in the 1920's and have remained a favourite ever since. They were relatively cheap and very filling.  The rationing of bread, meat, margarine and sugar, brought in during 1918 to combat food shortages created by World War 1, ceased in 1921. This led to a flurry of interest in baking and cooking as the ingredients became freely available.
Ingredients
  • 85g (3oz) butter or margarine
  • 2 tbsp golden syrup
  • 50g (2oz) sugar
  • 175g (6oz) rolled oats
  • a handful of dried fruit (optional)
Equipment
  • Weighing scales
  • Sharp knife
  • Chopping board
  • Tablespoon
  • An 8 inch (18cm) baking tin
  • Greaseproof paper
  • Wooden spoon
  • Cooling rack
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven to Gas 4, 180C
  2. Line the baking tin
  3. Put the sugar, butter and syrup in a pan and melt together
  4. Add the oats (and fruit if using) and stir in well
  5. Spoon into a lined baking tin and smooth flat
  6. Bake for 25 minutes
  7. Remove and cool for 2-3 minutes, then cut into portions
  8. Leave for a further 10-12 minutes then remove from the tin onto a cooling rack
  9. Once completely cool, store in an airtight tin
Flapjacks - print view  Flapjacks - print view

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Comments
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Name: Lauren 17th November 2014
My Mam made them before and they were delicous I'm trying this for my homework hope they work #Mmmmmmm
Name: Ben Hull 22nd February 2013
i made this but after i melted a bit of chocolate and poured it over it turned out really nice
Name: Georgia's Mum 24th October 2012
Easy recipe. I think that you need twice the amount to fill an 18cm tin. We cooked it at 160 in a fan oven for 20 minutes and it still burnt a little so would advise cooking at a lower temp and checking after 15 minutes. Delicious made with lemon zest!
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