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.