[Closed] Flapjack recipe go on in dulge me

This is the only one you need.

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/10/how-to-cook-perfect-flapjacks

After many sub-par flapjacks I worked out you need the right kind of oats. A mix of porridge oats and rolled oats is the secret.

I use this, but without the cinnamon, lemon and raisins. Sometimes add a little ginger if I'm feeling crazy, though.

https://www.goodhousekeeping.com/uk/food/recipes/a535174/traditional-flapjacks/

I like mine more chewy than crunchy, so stay on the lower end of the baking time.

Plain and simple.

Given the amount of sugar that's in it, just make proper cake.

You can thank me later. 😂

I skipped flapjacks and went onto rocky road, freeze the marshmallows and they don't melt into mush when adding

Don't have any numbers for you as tend to do it by feel. But:-

Golden syrup - lots.
50/50 demerara and soft dark sugar.
50/50 Old fashion oats and standard sized.
Stork baking block for me as a vegan type.

Then go for your life on the extras
dried cranberries cut up a bit
smashed up walnuts (other nuts would be good too)
sunflower seeds
cut up bits of dates
dried apple rings cut up

In fact, sod it, you can lob in pretty much anything.

Limited success with 'fresh' ingredients like fresh apple, blueberries, mashed up banana. You seem to be able to cut down on the sugar and fat with lots of fresh 'wet' ingredients to stop them being stupid gooey.

Not a fan of the nutmeg/cinnamon/ginger style or the chocolate flapjack - leave that for cake. Seems to sully the raw flapjackyness to me.

And flapjacks should be thick with a bit of a sqidge not thin and crispy.

• 140g butter, melted, plus extra butter for the tin
• 100g self-raising flour
• 175g caster sugar
• 175g porridge oats
• 1 egg, beaten
• 100g glacé cherries, halved
• 50g dark chocolate

1. Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
2. Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
3. Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don’t cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.

@pik n mix

Egg in a flapjack, get your coat!

TIL, I've been calling pancakes flapjacks for the last five decades, My bad. Apparently one man's oat bar is another country's flapjack.

Egg in a flapjack, get your coat!

I’ve pulled?

It’s an oat square, don't knock it until you’ve tried it, they are truly delicious.

Slightly left-field moist no-nuts protein flapjack recipe.

2 diced apples + 150g sultanas + 400ml sugar free apple/berry cordial. Heat and then simmer for 5 mins in saucepan.

200g oats + 150g whey protein + cinnamon mixed dry in a bowl.

Pour apple + cordial pan into dry bowl. Mix quicky so all the dry is moist and put in a buttered baking tray. Oven 160deg for 20 mins or until slightly golden on top.

In juice pan, add an inch of boiling water and bowl as bain marie on top. 100g 70-85% dark choc to melt slowly as flapjack cooks.

Flapjack out, spread choc on top, allow to cool, eat.

Actually measure the amounts of cordial/oats/protein as this makes a moist but not runny mixture.

Guilt free high protein snack.

Never fails (excuse the old school measures, it's an old recipe)

9oz Butter (basically a standard block)
6oz syrup
6oz sugar

Melt that all together. Then add:

15oz oats.

Optional suggestions:

A good handful of whatever else you fancy in it (dried fruit etc)
A teaspoon of dried ginger

Put it all in a lined baking dish so it's about an 1"/1.5" thick*. In the oven for about 20-25 mins until is done as you like it (less time = more gooey, more time = harder/crispier). Slice whilst still warm, but leave in tray until it's cool.

*because

flapjacks should be thick with a bit of a sqidge not thin and crispy.

As this is a the bike forum I'll give you my flap jack "like" bar recipe. You can stick these in a jersey pocket and they wont disintegrate or melt or become a buttery mess. Kind of like a home made energy bar but more chew and less rank.

Seeds I use pumpkin and sunflower seeds maybe a table spoon of each. Blend until much smaller but not dusty.
Add to a big bowl
Add some linseeds
Blend some apricots, till much smaller but not mush add to bowl.
Add table spoon of brown sugar and one of golden syrup.
Blend 2 large banana add to bowl
Mix in some cinnamon and vanilla essence.
Mix
Add a load of oat, cheap porridge oats best.
Mix
Baking powder on tray
Add mix and press and smooth down, should be about 2cm thick.
Bake 180 for about 39mins
Turn out and cool then chop.

We've been using this recipe for years

https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/yummy-golden-syrup-flapjacks%3famp

Judging by the fact a dozen flap jacks then disappear in less than 24hrs then all's good 😀
Don't be tempted to put more golden syrup in if you want to get them out of the dish in one piece.

Might have to try some of these, for science purposes obviously!

Mrs K made apple and raisin dairy free blackjacks yesterday.   Very nice...

I've been using the quantities in that recipe flicker links to above, but made the traditional way melting the butter and sugar in a pan than adding the oats (none of this new-fangled food processor malarkie that the recipe calls for and turns the oats to powder) + whatever goodies you want to add. Then bake it in a square silicone tray so that you can get it out without ending up with a tray full of granola. Hasn't failed to produce a good flapjack yet, current batch has raisins to use up a glut caused by Waitrose substituting them for sultanas in our last order, an earlier version using crunchy peanut butter instead of golden syrup was a bit too addictive, a chocolate chip version was also good.

an earlier version using crunchy peanut butter instead of golden syrup

Ooooh, hello....

Thanks all.
Some nice simple recipes there😂
I'll get the boy on them later.
He does like my peanut almost marathon flapjacks

Noted, Flapkjacks are on my list to make.

I'm using a recipe from Allrecipes that has a small amount of syrup in it like the one flicker links to. Using jumbo oats and little syrup makes a friable flapjack. Today I'm using Tesco oats and the flapjacks are holding together well and are more bulky. Next on the list is a 50/50 mix of jumbo and standard oats.

They are like crack to Mrs Sandwich, the last batch didn't get beyond 36 hours from making to all gone, I had one of the batch!

Other top tips. If using a loose base baking tin put it in a baking tray to catch the seepage.

DON'T line the tin with greaseproof it's impossible to remove from the finished cold flapjack. Removing it from warm flapjack causes a mess of loose sticky oats!

Mark out your cut lines while the bake is hot as it makes cutting them up easier and less messy when they're cold.

Aldi do a nice fruit and nut mix that goes well in flapjack, sort the nuts out and chop them smaller before mixing into the unbaked mix.

I think it depends what you want... I've yet to manage to make one that is soft in texture, they all come out very crumbly and quite crunchy.

I want something more like the ones that come in boxes of 20 in supermarkets, soft and gooey, but all i get is crunchy.

weeksy - more syrup is what you need, and don't have them too thin. My recipe is definitely on the gooey side, cos that's how I like'em

The syrup seemed to give it a bit of a burnt taste, hmmmmm.

There is a formula 1:1:2:3...

For a 20cm square tin:

• 100g soft light brown sugar
• 100g golden syrup
• 200g unsalted butter
• 300g porridge oats
• pinch of salt
• 1/2 tsp bicarb of soda (optional)

Bake at 150°C for 25 - 30 minutes; for a crisper flapjack bake at 190°C for 30 minutes. Once you have the basic recipe down, start adding stuff. Anything liquid, i.e. bananas or passion fruit etc, will require a longer bake. Anything like raisins, sultanas etc, can catch if they're on top, so sprinkle onto the bottom of your tin, before adding the flapjack mix.

Because of the formula, you can do things like 50g treacle / 150g caster sugar, and as long as you keep everything else the same it'll be fine.

Healthier no refined sugar alternative:
100g butter
2 tablespoons agave syrup
150g chopped dates
Heat gently until butter melted and dates starting to disintegrate.
In a bowl mix
150g porridge oats
Chopped nuts and dried fruit to taste.
Optional: tablespoon of cacoa powder, table spoon if cacao nibs.
Add pan ingredients to bowls and mix. Turn out on to baking paperand wrap in to a parcel, compressing down as you do so. Unwrap and bake for 15-20 mins.