Baking quick questions

floyd

I have always had trouble with flapjacks until I found this recipe, absolutely perfect every single time http://www.channel4.com/4food/recipes/baking/biscuits/classic-buttery-flapjacks-recipe

happy35

i also use the recipe given by Floyd and have never had any problem with them

A friend uses a recipe that has flour in it but i find her flapjacks a bit dry and heavy for my taste

grannigrunt

Thanks Floyd and happy35 will take a look at Floyd's suggestion. I put flour in mine as well, perhaps that's what's making them hard.;) .

zippychick

I have made these many times and here is our flapkack thread

Lippycow

VfM4meplse wrote: »

My cakes have never been as good since I changed to a fan-assisted oven...seem to take ages to cook and then turn out too dry! Next time I'll definitely go back to a good old-fashioned gas oven.

I turn the fan off when doing any baking and it always comes out lovely:-)

zippychick

zippychick wrote: »

I have made these many times and here is our flapkack thread

Ooooooppppp! :rotfl::p

sarahsarah

I'm wanting to make a lot of flapjack, usually i just use my square cake tin but i have a huge glazed stone thingy that i usually use for lasagne I was wondering if it would work in there? Oh or what about glass pyrex ones? I have greaseproof paper if that would help...

Thanks in advance:-)

abaxas

Can really sea a reason why it wouldnt come out?

Get it used.

MrsAtobe

OP, I bake cakes in what I assume is a half size version of your lasagne dish. It might take a bit longer to cook, though, and I would definitely line it.

HTH.

zippychick

how did it go ? ill merge this with baking quick qs later

Zip