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My wife and my son think my baking is a joke, and now the battle is on for flapjacks except neither of them can make them with any success.
My wife’s tend to be a stodgy crumble of oats bound in golden syrup, my son make a perfect batch once but ever since he’s made a dry oat crumble sort of thing.
how do I make the perfect slab of Oaty goodness flap jack heaven, not too stodgy, not too dry that it crumbles, can anyone help with the definitive ‘how to’ so I can shock my disbelieving family with my flapjack bake?
I've done these loads of times, random additions and changes to the ingredients, they're always great. (I don't bother with the topping btw)
https://www.lylesgoldensyrup.com/recipe/lyles-peanut-butter-flapjacks
I managed a pretty good slab:
Oats/butter/golden caster sugar in a 2/1/1 ratio, with a desert spoon of golden syrup for each 100grms of oats.
Put the oats, sugar, syrup in a bowl, melt butter and mix it all together. Line a tray with paper and pour in the mixture. Make sure it makes an even layer right to the edges, and squish it flat.
Bake at 180°C for about 15mins.
Maybe top it off with some chocolate coating?
That’s unreal, peanut butter flapjacks, you’ve nailed this thread in one post DexB, utterly perfect.
I’ve even been making my own peanut butter too recently.
Crystallised stem ginger and a bit of ginger powder is a good one in the random additions section.
125g butter, 125g sugar, 250g oats, bit of golden syrup. Key to how soft or crunchy they are is the temperature you cook them at. About 160 for softer, 180 for crunchier.
[i]That’s unreal, peanut butter flapjacks[/i]
Too right 🙂
I've found coconut peanut butter in Lidls (and Watirose (for 3X the price)) goes nice in them - also have used coconut sugar (coconutty.co.uk) in place of half of the syrup. I likes coconut, me.
My lad makes These And sells them on catbells for healthy profit. Yummy!
Simonbarnes that is excellent info about the temp, thanks.
Ajax, great link, love detail like that, thanks.
Bookmarking for later.
The best I’ve made was...
300 g (10.6oz) unsalted butter, cut into small cubes
1/2 tin of condensed milk
300 g (10.6oz) brown sugar
250 g (8.8oz) porridge oats
200 g (7.1oz) jumbo oats
Pinch of salt
180degree (160 fan) 15 minute & 5mins @ 200 degree (190 fan) to crisp them off
But I am now going to have to hunt out coconut peanut butter!
Apatemtly 3 layers of baking paper on the base of a shallow baking ton is the way to stop the being rock hard on the bottom
I've got this.
125g premium rolled porridge oats
125g chopped cheap crap oats
150g salted butter
75g golden syrup
75g soft brown sugar
Put the sugar, butter and syrup in a pan and heat until it’s liquified.
Take it off the heat, stir in the oats.
Press it into a lined baking tray.
For chewy flapjacks bake at 175’C for 25-30 mins, till browned. For crunchy do the same but at 190’C.
Cut into slices whilst still warm.
The mix of oats is key - the crap oats binds everything together.
I used to be the baker for a local farm shop, making huge batches of flapjacks every week. Ingredients were exactly the same as you’d use at home, just larger quantities and a huge mixer! I found the secret to consistent batches was to beat the sugar, butter and syrup together and then add the oats. If you do it that way you never get that greasy feel to it and it doesn’t get horrible crispy bits in it.
Can’t post the recipe at the moment as I’m on holiday and my cook book is at home. Sorry!
Flowergirl's tip is spot on.
I spent years messing around with flapjack recipes. One tip I picked up was that if you don't want them to go rock hard, add some mashed banana to the mix.
Baking paper is a good tip too.
Ovens are all different and fan settings cook quicker too so learn your own oven. Overcooking is the death knell for flapjacks so err on the undercooked side.
Cut them while still warm. It's easier.
Once you've got the knack you can vary it and add more stuff. Cranberries, Peanut butter, yoghurt icing, nuts and seeds, whatever.
http://www.ukstudentlife.com/Britain/Food/Cooking/Flapjack.htm
No messing, simple ingredients and the best basic flapjacks I've tasted.
I play about with sugar/syrup a bit to make them firm or stodgy depending on what I feel like, and don't bother with salt.
Lyons ones ruiw.
They fueled me round the puffer last year.
So dense they had their own gravitational pull....
Mainly to my belly
Try this.... the flour helps bind it together. I rarely have mixed fruit or seeds, but fling in anything I find in the cupboard. Also improved with darker sugar and treacle not golden syrup.