Decided to try some homemade flapjacks for riding fuel. Used a fairly standard recipe (I think)
Oats
Golden Syrup
Brown Sugar
Chocolate Chips
Raisins
Dried apricots

Bloomin delicious they are, but I dont think they will be around until this weekemds big ride.
Anyway, my question is…. What can i add or change that will make them firmer? Out of the fridge they are great, but if out for a few hours before eating they go very soft and squidgy.

More oats.
Or Marmite peanut butter.

real butter makes em firmer than lurpak light stuff.

A wee sprinkle of sildenafil in the mix should do the trick

Picolax.

A little bit of self-raising flour?

Peanut butter

Ooh, I know this. Use 50:50 premium rolled oats and the cheapest milled crap you can find.

Give me a minute, I’ll see if I can find my recipe.

Here:

125g premium rolled porridge oats
125g chopped crap oats
150g salted butter
75g golden syrup
75g soft brown sugar

Put the sugar, butter and syrup in a pan and heat until it’s liquified.
Take it off the heat, stir in the oats.
Press it into a lined baking tray.
For chewy flapjacks bake at 175’C for 25-30 mins, till browned. For crunchy do the same but at 190’C.
Cut into slices whilst still warm.

For a fruity version, use 100g of jam instead of syrup, and only use half to two-thirds of the sugar.

Calorie count (should anyone care) works out at 2534kCal per tray, so cut into 12 bars that’s 211 per flapjack.

Less syrup

Less syrup and more sugar should solidify more? Also less butter?

Oats for dryness.

Butter for softness

Syrup for gooeeyness.

Sugar for crispness.

Adding fruit and choc chips breaks the consistency on a standard recipe, Cougar’s is pretty spot on, so you change that by tweaking the proportions of the above. The butter, syrup and sugar total weight should be the same on near the oats, which is why adding the other bits it will alter the feel.

As for the oats the cheapest of cheap is fine, I’ve tried high quality ones and it made no real difference.

Edit: Forgot sugar.

Less syrup

less butter

Get in the sea, you communists.

The greatest flapjack recipe (i.e. mine) is as below (and yes, it’s in imperial units, bite me)

9oz butter
6oz syrup
6oz sugar
15oz oats
Good handful of dried fruit (if you want)
Couple of teaspoons dried ginger (if you want)

Melt the top three together, stir in the bottom three (or whichever of the bottom three you’re using). All into a greased tray, not too big though, you want it to be about an inch and a half thick.

Bung in the oven at 180ish for about 30/40 mins, keep an eye on it, take it out when the top has darkened nicely and the edges are starting to harden.

Let it cool for ten minutes, then slice it in the tray. Leave to cool more and take it out of the tray when it’s just warm. Whack on a cooling rack until cold.

For a firmer flapjack, bake for a bit longer.

Less syrup/butter, for ****’s sake, honestly….

And what the balls are you doing keeping them in the fridge? I mean, you can, but there’s no need.

And what the balls are you doing keeping them in the fridge? I mean, you can, but there’s no need.

trying to keep them firm.

trying to keep them firm.

Ah, okay. Just bake’em for a bit longer (using my, though I say so myself, ace, recipe)

As for the oats the cheapest of cheap is fine, I’ve tried high quality ones and it made no real difference.

Posh oats are a somewhat fall-aparty, cheap oats come out like Nori bricks. That’s why I suggest a mix, you get the best of both worlds. Trust me, try it.

Posh oats are a somewhat fall-aparty, cheap oats come out like Nori bricks. That’s why I suggest a mix, you get the best of both worlds. Trust me, try it.

I have ended up finding the best ones were Tesco Value, I use to make a lot of flapjack.

Nuts and seeds can be a great addition.

Marking this thread for future reference.

just googled my old recipe i put on here 7 years or so ago, its lovely…..

500g chopped dates
150g brown sugar
100g plain flour
100g porridge oats
8 tbsp olive oil
2 tsp baking powder
2 tsp mixed spice
2 tsp vanilla extract
4 large eggs
350g chopped pecan nuts

Add to bowl in that order, mix well with wooden spoon.

Grease a tin, line with greaseproof paper, pour in mixture and smooth the top.

30 mins at 180 degrees C, leave for 10 mins, turn onto wire rack to cool completely.

Cut into bars.

500g chopped dates

The sea, get in it.

I misread it as 500 chopped dates and thought “who the hell has that many dates and the time to chop them?”

It’s quicker to use a microwave recipe. Plenty online.

I’ve got one where you sandwich mushed up dates in the middle. S’ok.
Need to try it with my cashew nut butter 😋

Moses

It’s quicker to use a microwave recipe

Are you crazy? STWers all have range cookers!

Misread the thread title and thought Flapjackie was back 😁

just googled my old recipe i put on here 7 years or so ago, its lovely…..

500g chopped dates
150g brown sugar
100g plain flour
100g porridge oats
8 tbsp olive oil
2 tsp baking powder
2 tsp mixed spice
2 tsp vanilla extract
4 large eggs
350g chopped pecan nuts

That’s a fruit bar not flapjack.

8 tbsp olive oil

Why in the name of all that’s holy would you use oil in place of butter given

4 large eggs

It’s like you took all the worst bit of being vegan then forgot the vegan bit.

Also don’t be sizest about your eggs, large egg production requires more diet control away from normal and (young) environment manipulation by increasing the levels of artifical daylight, and its not likely* to be good for the hens to repeatedly lay large eggs since the hens are rarely any bigger. Any size should do and if they’re especially small just use an extra white (since that’s the bit that gets bigger in bigger eggs [shell too obviously]).

*Christine Nicol, Professor of Animal Welfare at the University of Bristol, said: “There is no strong published evidence of pain in egg-laying hens but it’s not unreasonable to think there may be a mismatch in the size of birds and the eggs they produce. We do often spot bloodstains on large eggs

“Gert Lush” Microwave Flapjacks”

https://web.archive.org/web/20070206150027im_/http://www.bristolmountainbikeclub.com:80/workshop/flapjack.gif” alt=”gsg” />

Makes 24 :: 1.5g fibre/160 calories per flapjack

Ingredients
Butter or margarine, softened
175 g
Caster sugar
50 g
Soft brown sugar
50 g
Golden syrup
90 ml
Salt (optional)
pinch
Oats
275 g

1 Mix the butter or margarine and sugars and cook on High for 1 minute.

2 Stir in the syrup until warmed through and dissolved. Stir in the salt and oats and mix thoroughly.

3 Press into a greased 18cm/7in microwave dish and cook on high for 5 minutes.

4 Leave to cool slightly, then cut into squares.

https://web.archive.org/web/20070203130236/http://www.bristolmountainbikeclub.com:80/pages/workshop_flapjacks.htm

PS
Is the Bristol Mountain Bike Club still active ?

It’s quicker to use a microwave recipe. Plenty online.

Compulsory maritime trip for you too.