This recipe is in categories Interwar Years, Desserts, Party food, Picnic, Snacks,

Difficulty: 1
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.

• 85g (3oz) butter or margarine
• 2 tbsp golden syrup
• 50g (2oz) sugar
• 175g (6oz) rolled oats
• a handful of dried fruit (optional)

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