Superior flapjack

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Superior flapjack
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Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Thu Aug 02, 12 6:51 am Post subject: Superior flapjack

Not my name for it. It's got flour in it which makes the difference I think. The recipe was given to me by a friend years ago. She made large batches to sell locally so the quantities were approximate. My sort of recipe really.

Butter (or margarine) 7oz
Sugar 8oz
Syrup large spoonful
Flour (usually plain) 4oz
Oats 12oz

Melt sugar and fats gently together. Mix in flour and oats. Stir altogether until combined. Add handfuls of nuts, seeds, chocolate chips or whatever added extras you fancy. Pour into a shallow tray lined with greaseproof paper. It should be about an inch deep.

Cook in a medium oven until it's just starting to turn a golden colour, around 30 to 40 minutes but keep checking.

It can be coated with chocolate.

Cut up in tin before it has completely cooled.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35092
Location: Devon

Posted: Thu Aug 02, 12 7:33 am Post subject:
Thank you.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35092
Location: Devon

Posted: Sat Mar 28, 20 1:58 pm Post subject:
Just putting this on top of the pile.

gz

Joined: 23 Jan 2009
Posts: 8987
Location: Ayrshire, Scotland

Posted: Sat Mar 28, 20 4:59 pm Post subject:
Looks worth a try! I find most flapjack recipes behave even better with the addition of a very small amount of cold water. Any suggestions why?

Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Sun Mar 29, 20 8:58 am Post subject:
Going to make some of this when I get out the bath.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Mar 29, 20 12:09 pm Post subject:

gz wrote:

Looks worth a try!
I find most flapjack recipes behave even better with the addition of a very small amount of cold water.
Any suggestions why?

Might be the same as adding some flour here. Water would dissolve some starch/gluten and allow it to ooze between oats. When bakes the water would leave but the protein would remain. So a better texture. More structure. But, depends what you mean by better? Might be you just like them slushie?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Mar 29, 20 3:52 pm Post subject:
Can confirm, they are very nice. Thank you

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sun Mar 29, 20 8:52 pm Post subject:
2012! What's it doing back up here? I still make them to this recipe, sort of.

gz

Joined: 23 Jan 2009
Posts: 8987
Location: Ayrshire, Scotland

Posted: Sun Mar 29, 20 9:23 pm Post subject:

Nick wrote:

gz wrote:

Looks worth a try!
I find most flapjack recipes behave even better with the addition of a very small amount of cold water.
Any suggestions why?

Not slushy..but not jawbreaking either! And not falling apart. It doesn't have to be a lot of water
The explanation of the chemistry makes sense.

tahir

Joined: 28 Oct 2004
Posts: 45712
Location: Essex

Posted: Mon Mar 30, 20 8:06 am Post subject:
we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals

gz

Joined: 23 Jan 2009
Posts: 8987
Location: Ayrshire, Scotland

Posted: Mon Mar 30, 20 10:22 am Post subject:

Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Mon Mar 30, 20 11:12 am Post subject:

tahir wrote:

we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals

Good plan!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 30, 20 11:12 am Post subject:

Nick wrote:

Can confirm, they are very nice.
Thank you

Hm. Maybe I baked them 5 minutes too long. They are very hard this morning. Biscuit like. I made them thinner, too. Very nice flavour. But crunchy now.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 30, 20 11:13 am Post subject:

Fee wrote:

tahir wrote:

we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals

Good plan!

He has kept very quiet about handing out hundreds of bottles of juice to them already.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35092
Location: Devon

Posted: Mon Mar 30, 20 2:49 pm Post subject:

Nick wrote:

Can confirm, they are very nice.
Thank you

Hm. Maybe I baked them 5 minutes too long. They are very hard this morning. Biscuit like. I made them thinner, too. Very nice flavour. But crunchy now.

Break them up and call them granola?

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