ok, my mum, bless her, sent me a tin of Tate & Lyle’s Golden Syrup.

i now want to make some flapjacks afer cooking “männer frühstuck” (man breakfast/english breakfast) with proper heinz beans (yes, you can buy them in germany!), bacon, eggs, tomatoes and shrooms for a few friends.

each time i’ve made flapjacks in the past they’ve come out a bit too crispy/crunchy.

i want some gooey, soft flapjack.

tell me what i need to do.

fanks!

Are you putting enough butter and syrup in? Overcooking them?

http://www.mydish.co.uk/recipe/5095/classic-gooey-and-buttery-flapjacks

Lorraine Pascals stuff is normally yummy 🙂

http://www.bbc.co.uk/food/recipes/flapjacks_86993

I think there is a video to the right – might be some tips there to make em gooey.

That Lorraine Pascal recipe is damn close to mine, don’t ask you won’t get it, the secret is not 50% dry ingredients 50% it’s to have more wet.

I find my flapjacks frequently come out crispy at first but after about 2 days have softened a bit.

Flapjacks stay around for 2 days? 😯

the inclusion of dates in the recipe usually ensures a gooey flapjack.

cook at 150 for 30 mins does it for me, oh and butter, syrup and sugar

Cook a load, chop them up when cool stick them in individual bags and freeze them. Then just take a few out before your ride 😀

*Mr Poddy to the Forum*

mmmm… cheers guys ‘n gals….

i’ve got some dried dates, but they’re about 3 months old. guess they’ll be ok though once heated….(?)

don’t like chucking in lots of butter as they end up too greasey.

don’t have a freezer…. 🙁

i’m going to start now….

yay!