Submitted by Margaret at Crackpot

This is my family’s recipe for flapjacks. It is flour free so a handy recipe at this time since flour is difficult to find!  Although oats aren’t currently grown in Swaledale,  they were once. Haverdale up near Crackpot is a Viking place name meaning valley of  the oats and farm records show that oats were still being grown there in the 1860s.

Just before I left for university, I noted down all my favourite recipes in a red notebook which I still use  30+ years later and this is the very first recipe.


  • 16oz (450g) oats
  • 8oz (250g) butter or margarine
  • 5 tablespoons golden syrup


  • Line a 20cm or 8” square tin with greaseproof paper and grease the tin with butter or sunflower oil
  • Preheat the oven to 180 ◦C  /160 ◦C fan/ 350 ◦F/ gas mark 4
  • Melt the fat and golden syrup in a pan or in the microwave until runny
  • Mix in the oats until all coated
  • Tip into a square tin pressing down with a spoon or pallet knife to ensure the mixture is compact
  • Bake for about 20-30 minutes until golden.
  • Score the top into squares  and leave to cool so that they harden. 
  • Once cold turn out onto a cooling rack, remove the greaseproof paper and cut completely into squares.

I don’t add anything but one can add dried fruit, cranberries or nuts to the mix.


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