Crunch and Christmas Crunch

When I was a kid holidaying in Filey with my grandma flapjack was a thing called crunch, exactly the same as modern flapjack but crunchy, my suspicions are that modern flapjack was arrived at because as it is soft it has a longer shelf life, where as Crunch when it goes soft is no longer Crunch….

Ingredients:

Porridge oats 125 g
Rolled oats 100g
Jumbo oats 25g
Margarine/butter 150 g
Golden syrup/honey (honey makes it much sweeter) 75 g
Sugar 75 g

What you need to make it:

saucepan, Knife, wooden spoon or similar (to mix ingredients with). Pallet knife (to press into cake tin with). Scales, Square shallow baking tin about 20 cm sided. Greaseproof paper. oh yes and an oven/hob

Grease your baking tray and line with greaseproof paper
Put the margarine/butter, sugar & golden syrup/honey in saucepan and heat stirring continuously, until you have a liquid.
Mix all the oats into the liquid.
Put the mixture into the baking tin & press flat the fatter it is the softer it will be.
Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes or until goldeen on top
Slice into 8 fingers before it sets but leave it in the tin.
Then leave it to cool and set.

For Crunch use add 25g to the porridge oats and leave out the jumbo oats, in a larger tin spread the mixture thinly and cook at 20deg or 1 gas mark hotter (200 deg C Gas mark 5) until a dark golden brown.

You can also add dried fruit to both types for a fruity flapjack, although my favourite is to add a couple of tablespoons of christmas mincemeat to make a seasonal flapjack…yum

don’t forget if you use a recipe please tell us how it turned out or any improvements add to the comments.

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