Flapjacks

Bambam · 30 October 2006 at 8:38PM

Rachie_B wrote:

i also use the value oats in my flapjack recipes

cheese flapjacks are a nice change Savoury flapjack Great for lunchboxes and snacks.

1 egg
25g butter
75g grated cheese
70g porridge oats

All you need to do is mix the ingredients and press into an 8 inch tin. Then bake for about 30 to 40 minutes at 180 degrees until golden brown.

Once it's cool cut it into slices.

or this one Easy veggie Oatie Bake

5 oz oats
4 oz grated hard cheese
2 oz melted marg + little extra for top
1 chopped onion
1 large chopped pepper
1 large tin drained sweetcorn
1 egg beaten

Mix all ingredients together in a large bowl. Press firmly into a greased/lined baking tin. Brush top with melted marg. Bake on Gas mark 6/350 F for 30 mins or until golden on top. Serves 6-8.

Can be eaten as a meat alternative as part of a roast dinner

Made the second of these after reading this thread earlier. Just sliced it up - eating it now actually - and its delicious. See what you mean by saying its great for lunch boxes. Will definitely be making this again - going to try adding some chopped up smokey bacon in it next time. Thanks muchly for the recipe. :T

Rachie_B · 31 October 2006 at 2:51PM

glad you liked it

i cannot take the credit though

i found it on here a few months ago,and saved it in a recipe file on my PC

givememoney · 2 November 2006 at 6:08PM

Rachie_B wrote:

i
or this one Easy veggie Oatie Bake

5 oz oats
4 oz grated hard cheese
2 oz melted marg + little extra for top
1 chopped onion
1 large chopped pepper
1 large tin drained sweetcorn
1 egg beaten

Mix all ingredients together in a large bowl. Press firmly into a greased/lined baking tin. Brush top with melted marg. Bake on Gas mark 6/350 F for 30 mins or until golden on top. Serves 6-8.

Can be eaten as a meat alternative as part of a roast dinner

Tried this.......delicious. Only thing though I am trying to lose weight so I halved the amount of cheese. I always use very strong cheese for that reason so you still get the taste.

Thank you for the receipe.

Mermaid · 4 December 2006 at 9:12PM

This recipe gives a slightly chewy texture that doesn’t crumble too much and makes about 16 squares. I had ginger preserve left over from a Christmas cake I made, so I modified a plain flapjack recipe to use it up.

100g (4oz) margarine
80g (4oz) soft dark brown sugar
3 x tablespoons golden syrup
45g Ginger preserve or marmalade
200g (4oz) Porridge oats
100g Sultanas
Handful of sunflower seeds (optional)

Pre-heat oven to 160ºC/350ºF/ Gas 4.

Lightly grease and line a 7 and a half inch square baking tray with greaseproof paper or baking parchment.

Put a small saucepan on the kitchen scales and tare scales to zero, weigh out margarine, syrup, preserve or marmalade and sugar straight into the saucepan (this saves a lot of mess!) and put over a low heat until ingredients have melted, but don't let it boil. Remove from the heat and stir in the dry ingredients. Place the mixture in the baking tin, level out and press down firmly, then bake for 35-40 minutes until golden brown. Cut while still warm and leave in the tin to cool.

If you don’t have marmalade or ginger preserve, increase the quantities of sugar to 100g and syrup to 4 tablespoons.

Let me know how you get on.

Mermaid X

Justamum · 4 December 2006 at 9:18PM

I'll give these a go. I'm rubbish at flapjacks usually - they fall apart - so I'm always on the look out for one which might work!

kathyd_2 · 4 December 2006 at 9:24PM

Going to have a bash at these. My 'flaps' are a flop. They just never turn out right, no matter what recipe I use. Probably just me but will try this one with the ginger.

Mermaid · 4 December 2006 at 9:26PM

I've spent a long time getting this recipe right (and eaten many experimental flapjacks on the way

). I've found that you need to have a sufficient depth of mixture in the tin otherwise it goes crunchy and that also you need to have about the same weight of 'wet' ingredients as the oats to make it sticky enough.

I've also done a batch with about 100g chopped dates, and that works well too, this was the top layer of a box of dates.

Mermaid

thriftlady_2 · 5 December 2006 at 8:11AM

Mermaid wrote:

I've found that you need to have a sufficient depth of mixture in the tin otherwise it goes crunchy and that also you need to have about the same weight of 'wet' ingredients as the oats to make it sticky enough.

QUOTE]You are dead right Mermaid - I make a lot of flapjacks with a very reliable recipe, however it only works in certain tins. If I try and save time by using bigger tins the mixture is the wrong depth and goes too crunchy. I've also discovered that the timing is critical. I find 23 mins is perfect in my oven. Mind you they always taste good whether they're crunchy ofr crumbly

I put ground ginger in mine often. but I like the idea of ginger preserves

kiwichick · 10 December 2006 at 7:25PM

Hi All,

I am having a nightmare of late when I try to make flapjacks. The kids like them which is a change so I'd like to be good at making them but I either end up with a really soggy mess which oozes butter - URGH, or an overcooked lump of burnt oats.

What am I doing wrong? I've tried using white/brown/demerera sugars all with the same result. My oven is gas which I'm not entirely used to yet despite being here for 8 months, so I dont know if maybe I'm putting them in the wrong place???

Any ideas you guys or even a recipe that you regularly use and swear by??

Thanks,
Al.

thriftlady_2 · 10 December 2006 at 8:16PM

This is my standard recipe. I make it every week.http://forums.moneysavingexpert.com/showpost.html?p=1444835&postcount=6

I notice that I've specified a 13'' by 9'' tin which is odd because I use a 10'' by 6'' one

This is the most common reason for flapjack failure in my experience - the wrong sized tin. If I do make it in a bigger tin the edges burn before the middle cooks. I have also discovered that 23 mins is the ideal time for my oven, but ovens vary so you'll have to experiment. It is a case of trial and error. Try different sized tins, tweak the timing/temperature a bit until you crack it. Make a note of what works best for you.
HTH:)

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Flapjacks

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