Crackerjack

Some people call this flapjack, but to me flapjack has always contained dried fruit, which I don't like, and crackerjack is the fruitless variety.

Equipment

• tray style shallow tin

Oven Temperatures

moderate oven (180C 350F GM4, 160C fan assisted oven)

Ingredients

• 255g or 8oz margarine
• 175g or 6oz brown sugar
• 350g or 12oz porage oats

Instructions

1. Melt margarine and sugar together in a pan.
2. Mix in the oats.
3. Pour into tray and squash down a bit, making the top flat.
4. Cook for 30 mins in a moderate oven.
5. Cut into bars while hot.
6. Leave to cool before serving.

Variation - apple and cinnamon

To make these with apple, you need some apple puree and a small cooking apple or normal sized dessert apple. For a single recipe I used the puree from three cooking apples. You need to be timely because the apple pieces will brown, so have everything ready to go. Add some cinnamon into your porage oats, at least a teaspoon. Also add some to your apple puree. Peel and core your apple and chop into small pieces (e.g. cubes of side no more than 1cm). Mix this into the porage oats just before adding the margarine and sugar. Put half the oat mixture into the baking tin and press down. Then spread a thin layer of puree on top. Sprinkle the rest of the oats on top of that (sprinkle the oats to get a good cover so that you don't force the puree out of the way by having to spread the oats sideways) and press the oats down so they are compact. Cook and score as above.

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This page was last updated by Mad Hatter on 12th May 2001.