[Food] Flapjack

[Normal Rob]

Clearly the winner when it come to sticky cake/biscuits. But what is the perfect recipe please?

Personally i favour a slight burn on the outside, chewy consistency but with a soft middle. Oh, and always take the corner piece.

 

[banjo]

Nice made with banana.

 

[AmexRuislip]

Apple and apricot

 

[Titanic]

...Personally i favour a slight burn on the outside, chewy consistency but with a soft middle. Oh, and always take the corner piece.

This (for nearly all cakes, brownies, shortbread etc...)

 

[Shropshire Seagull]

I've been eating cricket teas for over 50 years, as both a player and a coach.
For the last 20 I have avoided all cake in an impossible challenge to minimise waistline enlargement.
However, FLAPJACK cannot be ignored and, when prepared correctly, if the most delicious and enjoyable cricket-tea treat.
Must be firm enough to hold its shape, soft to the nibble and tasty.

Just like a decent pair of boobs I guess ....

 

[Postman Pat]

I've been eating cricket teas for over 50 years, as both a player and a coach.
For the last 20 I have avoided all cake in an impossible challenge to minimise waistline enlargement.
However, FLAPJACK cannot be ignored and, when prepared correctly, if the most delicious and enjoyable cricket-tea treat.
Must be firm enough to hold its shape, soft to the nibble and tasty.

Just like a decent pair of boobs I guess ....

Jevington scones and jam took a lot of beating

 

[highflyer]

No fruit. Ever.
They do not belong in Flapjack.
And no chocolate either. Oats, sugar, butter. A perfect combination if done well. End of.

 

[Raleigh Chopper]

No fruit. Ever.
They do not belong in Flapjack.
And no chocolate either. Oats, sugar, butter. A perfect combination if done well. End of.

Agreed but I put honey or maple syrup in mine, but you have to be careful in the baking as it can make them go hard especially on the outside.
I like them just right on the outside but must be soft and chewy on the inside.

 

[Johnny RoastBeef]

500g oats
250g golden granulated sugar
250g unsalted butter
5 table spoons golden syrup

Simple and delicious.

 

[highflyer]

Agreed but I put honey or maple syrup in mine, but you have to be careful in the baking as it can make them go hard especially on the outside.
I like them just right on the outside but must be soft and chewy on the inside.

Honey, maple syrup and golden syrup are just forms of sugar, so that's (just about) acceptable, albeit unneccessary.

 

[Half Time Pies]

I had a banofee pie flavoured flapjack from the hilltop cafe at the top of dyke road the other day, you can’t beat that for a combination IMHO!

 

[Wrong-Direction]

Flapjacks are the worst! It's all about caramel slice mmmmm

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[Normal Rob]

Flapjacks are the worst! It's all about caramel slice mmmmm

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Fool.

 

[Nottseagull]

500g oats
250g unsalted butter
5 table spoons golden syrup

That's a ridiculous measurement, you could get nearly double the amount of what, a level tbs by the amount stuck to the bottom! With digital scales nowadays, there's no reason not to put the exact amount in grams. Also, the butter doesn't have to be unsalted.

Tip: measure golden syrup out first. Weigh the whole bowl with clean spoon resting inside it before zeroing. If you scoop too much out of the tin or jar then it's easy to let it slide back in from the spoon then reweigh, as the readout will always show the exact amount of syrup you have taken.

 

[Raleigh Chopper]

Honey, maple syrup and golden syrup are just forms of sugar, so that's (just about) acceptable, albeit unneccessary.

Yes Syrup is the way to go but honey or maple syrup just gives another taste without ruining them with fruit or chocolate.

 

[Nottseagull]

No fruit. Ever.
They do not belong in Flapjack.
And no chocolate either.

Chocolate certainly doesn't belong. But fruit.... like chopped cranberries.... come on, be reasonable!

 

[Johnny RoastBeef]

That's a ridiculous measurement, you could get nearly double the amount of what, a level tbs by the amount stuck to the bottom! With digital scales nowadays, there's no reason not to put the exact amount in grams. Also, the butter doesn't have to be unsalted.

Tip: measure golden syrup out first. Weigh the whole bowl with clean spoon resting inside it before zeroing. If you scoop too much out of the tin or jar then it's easy to let it slide back in from the spoon then reweigh, as the readout will always show the exact amount of syrup you have taken.

Try it before you knock it.

I've made this recipe dozens of times using this method, perfect every time.

 

[Nottseagull]

Try it before you knock it.

I've made this recipe dozens of times using this method, perfect every time.

I'd like to.
I wasn't questioning the recipe, just the vagueness of the quantity of syrup. Next time you make it, could you weigh the exact amount of syrup using the method I suggest, please?

 

[Johnny RoastBeef]

I wasn't questioning the recipe, just the vagueness of the quantity of syrup.

OK, I guess I have made it so often I know how much syrup to use, allowing the measuring spoon to overflow a touch, to counter the bit that gets left behind.

 

[Nottseagull]

And the baking time and temperature must be equally obvious....

Do you use large oats or just muesli-sized ones?