Flapjacks, what went wrong??!!

beautiful_ravens

4 oz sugar, 8 oz marg, 6-8 tablespoon syrup heated in pan. When melted, stir in 16 oz oats. Press the oaty mixture into tin. This will do a flat 14" x 10" baking tray full and can easily be divided into 20. You will need to cook on 180 c for 15-25 mins (20 mins for my fan oven). When leaving oven, pre-cut into segments, then leave to cool (and harden) then re-cut and lift out.
I do this every sunday and it never fails.
Dont know why yours didnt work, I cant think in grams!!

EDIT - In grams ^ thats 120g sugar, 225g marg, 440g oats.

chaliepud

Thanks, will def try your recipe soon! And thanks for the info re porridge oats, will have to think of something else for her coeliac friend! Running out of time now!

phunkles

Everytime I make flapjacks they end up either
- runny and gooey and not actually a flapjack as its impossible to pick up a piece (think using a spoon to eat coated oats)
or
- rock hard and a possible dental nightmare

Where am i going wrong? i want flapjacks that are nice and soft and almost cake like that melt away
oh the recipe im using is
150g oats
75g butter
50g sugar
2 table spoons of syrup/honey
and then 50g of extras eg raisins, nuts. choc. etc

paulies_nixie

I'm not over keen on flapjacks - either sawdust or break your teeth.
Paulie asked me to make some so I looked at a few different recipies and came up with my own - always works for me and I'm often asked for the recipe (begged by little sis after I made them with her kids )

Originally it was my attempt at copying a harvest cheweee bar - these are WAY nicer And I've started mixing a tablespoon of Ovaltine in with the flour - it's gorgeous and malty then - but an optional extra


Nixie's Fabulous FlapJacks.

100g Golden Syrup
100g Soft brown sugar
200g butter / marge
250g Jumbo rolled oats
70g cocopops
100g plain flour
Chocolate for drizzling - optional

Set the oven to pre-heat at 160 degrees.

Then take a large sauce pan and put it over a gentle heat. Add the syrup, sugar and the butter. Melt them all together slowly.
(I've got fancy scales that allow me to weigh in the pan - just zero the weight - so I weigh everything in the pan first then put it on the heat)
Make sure the ingredients in the pan are well combined and the sugar has melted. You should be able to stir in the butter slick that settles on top and the mixture resembles something like butterscotch that I'd quite like to pour over ice cream - hmmm mebbe I'll try that
Easily distracted me
Combine the dry ingredients in a bowl so the oats and the cocopops - other chocolaty rice cereals are available - take the pan off the heat and pour the dry ingredients into it.
Mix until everything is combined and coated in the syrupy mixture.
Tip the gooey mixture into a shallow baking tray. I'd suggest a brownie tray lined with parchment or greaseproof paper. Smooth out the top and push the mixture down quite firmly.
Bake in the oven for 20 to 25 mins. the edges just take on a very slight golden colour.
When this happens remove from the oven and leave to cool in the tin.
When cooled you can drizzle them with melted chocolate before sliding them out of the tray (I keep them on the paper) and slicing them into bars. If you do drizzle with chocolate wait until the chocolate is almost set before attempting to portion them - unless you want choc all over your fingers that you have to lick off. Its the law you know? Like licking the spoon. It must be done


Quick edit I find with the Ovaltine - they just dont need the drizzled chocolate, no harm in both but I find them just as yummy without

Pink.

Hi phunkles,

There's an earlier thread for problem solving with flapjacks that may help so I've added your thread to it to keep the suggestions together.

This is how I make them:

5 oz butter
3 oz brown sugar
1tablespoon golden syrup

melt in a saucepan over a low heat.

7 oz porridge oats if using the following ingredients. 8 oz if you aren't.
½ oz mixed seeds (pumpkin, sunflower, sesame and linseed )
½ oz dessicated coconut
½ oz chopped nuts
small handful raisins or other dried fruit

Add dry ingredients into the syrup mix and stir until well coated.
Press into a well greased baking tin.
Cook at 180 degrees for around 20 minutes until lightly golden. Keep a close eye as they can burn easily.
Remove from the oven and mark slices with a knife but leave in the tin until completely cold or they’ll fall to bits when you try to get them out.

Pink