I Baked My Childhood Flapjacks… & You Can Too!
We are currently in lockdown and I know the rules; No unnecessary travel, stay at least 2 metres away from people, stay at home… AND BAKE!! I think I’ve mastered the humble loaf, but I realised I was itching for a slice of cake or at least a sweet baked treat. But here’s the problem, I have no cake tins and no skills. So I thought back to when I last baked, as a child and I remembered there was a time I made a mean flapjack. I promptly text my mum to see if she still owned the suitable-for-children Be-Ro Flour cookbook we used to use when I was a child and she promptly text me back a rather slanted photo of the page from the book and the memories flooded back.
This cookbook is from the 70’s / early 80’s and uses pounds and ounces, which is perfect for me as I only have decorative imperial scales anyway, so the recipe book is perfect for me! I promptly set to work weighing out the ingredients, using a larger than heaped tablespoon of golden syrup and cutting the greaseproof paper to size. Within minutes I was putting the flapjacks in the oven and after 15 minutes I was eating them hot! They tasted just as good as I remembered which is why I wanted to share the recipe with you today! Enjoy!
100g of margarine (4oz) – I substitute for butter
1 Tablespoon of golden syrup – I used the most excessively heaped tablespoon and maybe a little extra for luck!
100g of guar (4oz)
50g of oats (2oz)
50g of Be-Ro self raising flour (2oz)
75g of crushed cornflakes (3oz)
Measure out and mix the dry ingredients
Melt the margarine / butter with the golden syrup over a very low heat
Mix the two together
Put mixture into a baking tin and spread evenly, patting it down (you can grease the tin, but I use greaseproof paper instead)
Bake for 15 minutes (technically it’s meant to be 20, but I like them to be a little softer and gooey, they are rock hard if you bake them for 20 minutes!) at bass mark 5 / 190°c.
Cut into fingers whilst they are warm. They taste just as delicious warm as they do cool. So don’t be afraid to dive in sooner rather than later!