MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
soooo each time i make these flapjacks which has only been about 4-5 times ..(i can never get them sticky enough.. they end up being abit dry ?
i melt 3oz marg along with 1-2 tablespoons golden syrup, 1 teaspoon of malases, and 1-2 teaspoons of Agarve syrup....then add my sesame seeds, 6-8oz porridge oats, almonds, and what ever other seeds i have around..... can never get the right consistency somehow... have tried honey in there too... they still come out alittle dry n crunchy.... shud i put in more honey/golden syrup ?
Ask Ikakimack, his flapjacks are enviable! Ginger flapjacks, mmmmm....
Actually, I've not read him recently, where are you.....?
I made my first ever batch this week.
If they're dry, I'd say try with the oven cooler. Did mine at 175' for about 25 mins if that helps.
I'll post a recipe once I'm happy it's perfected.
200g oats
100g butter
100g raisins
50g brown soft sugar
50g plain flour
2 tbls dessicated coconut
2 tbls golden syrup
Mix "dry" ingredients (oats/flour/raisins/coconut)
Melt butter/sugar/golden syrup into paste (microwave works well for short blast)
Add melted butter etc mixture to dry ingredients and mix well.
Turn out into lined baking tray and cook for 20-25 mins @ 180 degC.
Remove from oven, cut into squares when warm not hot.
/ Mr Poddy to the Forum /
Try this:
220g of light brown sugar
300g butter not marg
1 desertspoon of golden syrup
1 desertspoon of stem ginger syrup
4-5 pieces of stem ginger chopped quite finely
350g porridge oats
Melt the butter with sugar and syrups and allow to bubble gently for a couple of minutes.
Add the chopped ginger and porridge oats, mix well.
spread into a lightly greased baking tray or silicone cake thing if you've got one. It helps if you don't spread them into a tray to thinly, i make mine about an inch thick.
into a preheated oven at 150c/300f for about 30-35 mins(fan oven). A bit longer for one with out a fan.
leave too cool before turning them out.
cut into man size slabs and devour
A lot of it depend's on how long you let the liquid mix bubble. The hotter this gets the more crunchy the end result because the sugars go through different stage's of cooking(soft ball, hard ball, cracking etc)
What type of sugar you use will also affect the outcome.
HTH
You need [url= http://www.singletrackworld.com/forum/topic/tell-me-how-you-bake-your-homemade-flapjacks-into-a-proper-consistency ]this linky ...[/url]
Izakimak, are yours as nice as Ikakimak's ?
Ah ha, that's the guy, Izakimak, not what I said, they are truly fab flapjacks, nomnom! Hope you're well, Izakimak?
I go with his butter, never, ever marg. I make mine with allsorts of stuff, eg, ripe banana, dried fruit of any description and freeze it in biking size portions in ready to grab bags
seems lots of sugar in that there recipe.
That ikakimack is just a chancer 😆
Waves at teagirl who makes fab cakes.
If you're a real hard biker you need that there sugar!
Cooooeeeee, Izakimak!
It's a slightly modified Delia recipe she doesn't put stem ginger in.