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Superior flapjack
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jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35057
Location: Devon
PostPosted: Sat Mar 28, 20 1:58 pm    Post subject: Reply with quote
    

Just putting this on top of the pile.

gz



Joined: 23 Jan 2009
Posts: 8932
Location: Ayrshire, Scotland
PostPosted: Sat Mar 28, 20 4:59 pm    Post subject: Reply with quote
    

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
PostPosted: Sun Mar 29, 20 8:58 am    Post subject: Reply with quote
    

Going to make some of this when I get out the bath.

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sun Mar 29, 20 12:09 pm    Post subject: Reply with quote
    

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
PostPosted: Sun Mar 29, 20 3:52 pm    Post subject: Reply with quote
    

Can confirm, they are very nice.
Thank you

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sun Mar 29, 20 8:52 pm    Post subject: Reply with quote
    

2012! What's it doing back up here? I still make them to this recipe, sort of.

gz



Joined: 23 Jan 2009
Posts: 8932
Location: Ayrshire, Scotland
PostPosted: Sun Mar 29, 20 9:23 pm    Post subject: Reply with quote
    

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?


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?

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: 45674
Location: Essex
PostPosted: Mon Mar 30, 20 8:06 am    Post subject: Reply with quote
    

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: 8932
Location: Ayrshire, Scotland
PostPosted: Mon Mar 30, 20 10:22 am    Post subject: Reply with quote
    


Fee



Joined: 21 Mar 2005
Posts: 15922
Location: Earth
PostPosted: Mon Mar 30, 20 11:12 am    Post subject: Reply with quote
    

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
PostPosted: Mon Mar 30, 20 11:12 am    Post subject: Reply with quote
    

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
PostPosted: Mon Mar 30, 20 11:13 am    Post subject: Reply with quote
    

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: 35057
Location: Devon
PostPosted: Mon Mar 30, 20 2:49 pm    Post subject: Reply with quote
    

Nick wrote:
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?

Mistress Rose



Joined: 21 Jul 2011
Posts: 15979

PostPosted: Tue Mar 31, 20 6:49 am    Post subject: Reply with quote
    


gz



Joined: 23 Jan 2009
Posts: 8932
Location: Ayrshire, Scotland
PostPosted: Thu Apr 09, 20 6:04 pm    Post subject: Reply with quote
    

Could this be added to the Biscuits Megathread please?

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