Flapjacks

thriftlady_2

vivw wrote: »

I use that non-stick sheet that you can get in morrisons, lakeland. You lline the tin with it and the flapjack justs slips out
the sheet and be used again and again

I use this too, it's brill

rosh12

As another failed flapjack-maker I've been following this thread with interest!

What kind of tin / baking tray do you use, and how deep are your flapjacks?! I love those gorgeous soft, pale flapjack bars you get in cafes etc, (about 2-3 centimetres deep?) but I don't have a small tin, so I end up with crunchy thin biscuit-y flapjacks, which are usually edible, but not the same!

I'm going to try these syrup-free ones tomorrow, but may need to splash out on a new tray / tin. Any thoughts?

THANKS!

choccy999

I've made the microwave ones this afternoon and they are yummy!! Lined the dish with baking paper.

Choc

Errata

Maybe the problem is the syrup? I've only ever made flappies with butter, sugar and oats plus a bit of dried fruit and use my gran's banking tray which has grown it's own non-stick surface as it has never been washed, only wiped clean with a damp cloth. My cholesterol has now gone barmy and I'm on a butter ban, does anyone have any ideas for a butter substitute?

janb5

Alikay wrote: »

I think flapjacks and gingerbread are the most temeramental things ever! The same recipes just seem to present a whole myriad of results. Its obviously due to minute differences in quantities, cooking time or temp - I wish I knew what!

Sorry I can't give any advice - I'm always as puzzled as you as to the variations, but I'll be watching this thread with interest.

Alikay- I can `do` gingerbread but not flapjacks. Mary Berry does a very good recipe which measures the syrup/treacle in a jug.

Ok- feeling noble here it is!

Very moist gingerbread

4 oz marg
3 oz muscovado sugar
1/4 pt golden syrup
1/4 pt treacle
3 teaspoonns ground ginger
1/2 teaspoon mixed spice
2 eggs
1/4 pint milk
10 oz flour( doesnt say but used plain)
1/2 teaspoon bicarbonate of soda

Oven 325F(160 deg C or Gas Mk 3 Line a 8 x 12 inch roasting tin with foil and lightly grease the foil.

Measure the marg, sugar, syrup and treacle ginger and spicee into a pan and heat gently until melted and mixed. Beat the eggs into the milk. Sift the flour and bicarb into a bowl add all the other ingredients and beat well. Pour through a sieve in case of lumps( worth doing) into a prepared tin.

Bake in the oven for about 1.5 hours until springy to the touch and just beginning to shrink away from the sides of the tin. Watch that it doesnt get too brown on top: if necessary cover the top loosely with a piece of foil. Leave to cool completely in the tin.

Wrap in foil or clingfilm and store for 2 - 3 days before cutting.

Enjoy!

N.B Please note that 1/2 = half and not 1-2!

saving-grace

rosh12 wrote: »

What kind of tin / baking tray do you use, and how deep are your flapjacks?! I love those gorgeous soft, pale flapjack bars you get in cafes etc, (about 2-3 centimetres deep?) but I don't have a small tin, so I end up with crunchy thin biscuit-y flapjacks, which are usually edible, but not the same!

I'm going to try these syrup-free ones tomorrow, but may need to splash out on a new tray / tin. Any thoughts?

THANKS!

I too have decided that my flapjacks need to be thicker. Yesterday I spread the mixture (samsampotts' as above) in the tin to the thickness I wanted. It filled about two thirds of the tin. Then I put some crumpled up foil against the mixture to stop it spreading. This worked well, but next time I'm going to double the mix and use a different tin.
I wasn't sure if I'd like banana in flapjacks (thoroughly tired of banana bread/cake) but in fact it was really nice.

newlywed

choccy999 wrote: »

I've made the microwave ones this afternoon and they are yummy!! Lined the dish with baking paper.

Choc

When they come out of the microwave and are still warm I push chocolate chips into the top and let them cool

djtonyb

Round 2

Bought a baking sheet and tried again.

Its a bit blurry but you can get the idea:

http://www1.snapfish.co.uk/slideshow/AlbumID=160312789/PictureID=3258909377/a=34575546_34575546/t_=34575546

Spooky_Pooky

In case you fancy trying another recipe, here's my own recipe which has worked every time for me and never fails to disappear quickly! You can vary it endlessly by adding dried fruit or a tablesppon of cocoa powder etc... your imagination is our only limit!

Ingredients

• 4oz butter or margarine
• 3oz golden syrup
• 8oz porridge oats (I use tesco value)
• 3oz soft light brown sugar
• handful of dried fruit (optional)

1. Preheat oven to gas mark 4
2. Put butter/marge syrup and sugar into a microwaveable bowl
3. Microwave until melted (approx 90 seconds)
4. Mix in porridge oats and fruit if using, use a little extra oats if it seems v.runny
5. Press into baking tin (Do Not Line! I grease with frylight but butter will do)
6. Bake at gas mark 4 for approx 20mins until turning golden brown
7. Chop in tin whilst hot
8. Transfer from tin when cold
9. Enjoy!

savingsara_2

samsampotts wrote: »

High, I did a few experimants and came up with this which always works for me:

80g brown sugar
40 g butter
60g marg
250g oats
1 mashed banana
pinch salt
2 tbsp honey
I often add a few tbsp of crushed seed (pumkin, sesame etc) too

Melt butter and marg, add sugar and honey, add outs, add salt, mash banana and add with seeds if using. Bake in preheatded oven at 220 for 15mins, stand for a couple of mins then score. Cool and cut into squares.

With the banana and optional seeds, these are energy packed and nutritious too!

What size tin please?