After the recent ‘Flapjack Challenge’ on my Facebook page, a few people asked for my recipe. So here it is.
You can see how well used and well loved it is by the state of the book. There is little elaboration in the method as it was much used when I was a child. I think I just kind of absorbed the recipe by some kind of osmosis and then, when I decided to write down some of my favourites, just gave the sketchiest of instructions.
I am not going to translate the oz, ounces in to grams as my current posh electronic scales have both. I am sure you can find a converter on t’internet. I will, though, give some translation on the oven temperatures and ‘expand’ on the method a bit.
|9 oz fat (butter, olivo) I use whatever I have in the fridge
||9 oz good porridge oats
||1 tsp bicarb soda
|7 oz plain flour
||1 tbl sp syrup
These are the basic ingredients, but it is better with a little elaboration. The tablespoon of syrup is not a level spoon. I dip one in to the tin and scoop out as much as I can in one go without leaving a trail between the pot and the pan.
Add, liberally, sultanas and pumpkin seeds. In fact any seeds and/or dried fruit you fancy and find lurking in your cupboard. Sometimes I have added a bit more porridge and a bit less flour and it doesn’t appear to make too much difference.
And the basic method is:
Melt the sugar, syrup and fat over a low heat. When melted fold in the dry ingredients. Spread over a baking tray. I find one lined with the baking paper works best.
Bake for 15 to 20 mins at 150C. Do not be tempted to cook at a higher temp or it will go very hard, as it will if cooked too long.
Cut into squares while it is still warm.
If all goes to plan you will have the perfect energy bar to take walking. No e numbers but lots of added sugar.
Let me know if you try it out, or if you have any other variations on the recipe. Be great to know what other favourite foods are carried in backpacks.
Temperature Conversion Chart
Limited edition recipe book by Alvina Labsvirs