Flapjacks, what went wrong??!!

HomeSpun

I always use this recipe - it's lovely and disappears pretty quick. It does go lovely and soft

Penelope_Penguin

Nikkisun wrote: »

My son loves flapjack but whenever I make it it turns out hard and crispy, does anyone have a recipe to bake lovely soft flapjack?

When they're cooked, flapjacks still look very soft - they harden up on cooling, so try cooking them for less time. And use butter - much better flavour

I'll add this to the main flapjack thread later, to keep ideas together

Penny. x

Patchwork_Quilt

Two things spring to mind
a) I made my normal flapjack recipe with maple syrup the other day, because that's what we had in, and it was nice and soft.
b)Try keeping it for a week. Even if it is crispy, it softens with age.

tessie_bear

i use 4oz sugar 4oz margarine 4tablespoons golden syrup 8oz oats and cook gas 5 for 20 mins....its soft and sticky imo

Butterfly_Brain

Try using a little less syrup or adapt Twinks Hob Nob recipe - it is basically the same ingredients

raphanius

if i make a large batch of flapjacks can i freeze some?

Nikkisun

Thanks - will get baking tomorrow!

Amanda65

The addition of condensed milk makes these lovely and gooey (just like M&S flapjacks)

500g Porridge Oats
300g Butter
4 tbsps Golden Syrup (in a green and gold tin)
Half a tin of condensed milk
340g Demerera sugar


Method:

1. Preheat the oven to 160 degrees C (Gas Mark 3).
2. Line the baking tin with baking parchment.
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat!
5. Add the condensed milk and mix.
6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly.
8. Bake in the oven for ~15mins. If using top and middle shelves swap half way through so they cook evenly.
9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking.

chaliepud

I need help, I wanted to make some flapjacks for my daughters Brownie group tomorrow along with cupcakes as one of her friends is coeliac. I did use a new flapjack recipe (from the Dinner Lady book), 115g butter, 115g caster sugar, 85g golden syrup, 225g rolled oats and 1 tsp vanilla essence. I needed more flapjacks than this recipe would produce so tripled everything exactly, is this where I went wrong???
It came out well cooked round the edges but runny on top, left it too cool (is about an hour now) and is very very buttery and a bit wet still on top, but tastes like oaty toffee underneath, would,'t eat it for fear of losing a filling, or even a tooth!!!

Please help, can you not just triple a recipe like that? Or can someone give me a foolproof recipe for around 20 pieces of flapjack pls!!

From Chalie(notquitetheearthmothershethoughtshewas)pud!

anniemf2508

not sure what went wrong, but just to say coeliacs can't have rolled oats?