9Honey's Quarantine Kitchen cook-along: three-ingredient flapjacks

If you didn't get your fill of Anzac biscuits over the weekend, and you still have some oats on hand but maybe not the rest of the ingredients, then this is the recipe for you.

Welcome to another weekday edition of 9Honey's Quarantine Kitchen, here to help you make the most of your pantry and staple items while we're all avoiding extra trips to the shops during the COVID-19 lockdown.

MORE VIDEOS: Find all our 9Honey Quarantine Kitchen cook-along videos here

What I have loved seeing during this time of making do rather than racing out to the shops is a rekindled interest in old-fashioned recipes, often from Depression or wartime-era cookbooks, or from a time when convenience shopping wasn't what it has become today.

Being frugal, smart and thrifty in the kitchen are back in fashion because of necessity, and today's recipe is one of these indeed. This three-ingredient favourite is about as old fashioned as it gets: an English flapjack.

Note: This is not the American pancake of the same name. Nope, this is the precursor to the muesli bar, and I love it. Take a look at the cook-along video above.

MORE VIDEOS: Find all our 9Honey Quarantine Kitchen cook-along videos here

I've just added my favourite cheeky twist of a topping; whipped coconut cream and jam. They are so good you'll wonder why so many other recipes have such long lists of ingredients. Sometimes simple really is better.

The whipped coconut cream trick is perfect for those times you've run out of dairy cream and can't get to the shops. It's decadent, rich, works perfectly with this kind of sweet treat and you can keep a tin in the cupboard for emergencies. Try it, you might just like it better than the bovine variety.

Three-ingredient flapjack with whipped coconut cream and jam

ingredients:

• ⅓cup of golden syrup
• ½ cup of butter
• 2 cups rolled oats or quick oats

Topping:

• 1 x tin coconut cream, refrigerated overnight
• raspberry jam (or jam of choice)

Method:

1. Melt your golden syrup and butter together in the microwave or in a saucepan on low heat. Then mix the buttery golden syrup into your oats, making sure the oats are well coated in the butter mix.
2. Press the oat mix into a flat layer in a lined baking tin. Bake at 180°C for 15-20 minutes, or until the edges are crisp and browned. See note.
3. Meanwhile, open your tin of chilled coconut cream and remove the solid cream layer into a bowl, leaving behind the clear, separated liquid (use that for smoothies, curry or in soup). Using electric or hand held beaters whip the coconut cream until stiff peaks form. Set aside.
4. Once the flapjack squares are cooled, top each one with a smear of jam and a dollop of coconut whipped cream.

Note: Before you put the flapjack into the oven, or just after it comes out and before it cools and hardens, mark lines to cut along in the soft mixture. This will help you cut the pieces without shattering once it has cooled and hardened.

Three-ingredient cookies are pure joy right now... like these three-ingredient Nutella cookies...

MORE VIDEOS: Find all our 9Honey Quarantine Kitchen cook-along videos here