So harsh economics mean I need to make my own flapjacks for trail snacks.

I have tried this basic recipe…250g Oats, 125g Butter, 80g sugar and 70g syrup (how are you supposed to weigh that !) 20-25 mins at 150°C in a fan assisted oven.

So far two fails – first stuck to tray and was too sticky, second baked dry onto tray (non-stick but I greased it and put greased grease proof paper in the bottom). So it’s already turned out more expensive than buying ready made Fruseli bars !

Clearly I’m no baker but I’ve bought some more butter and still have Oats, sugar, syrup and a baking tray.

Tell me your foolproof recipe using those 4 ingredients only ! (I’ll add nuts & fruit or whatever once I can do the simple one)

Buy some non-stick baking parchment.

150g oats
75g butter
75g brown sugar
2 tbsp. syrup
Mix
180c for 20 min.

And what the cat said

The best flapjack recipes are using 2 parts oats to 1 part butter/sugar/syrup, so for example this is my personal one
175g unsalted butter
175g brown sugar
175g golden syrup
Pinch of salt
1/2 tsp ground ginger
1 whole lemon zest
350g oats

150°c for 25-40 minutes depending chewy-crunchy preference

rolled or porridge oats?

Suggest you read this article.

https://hedgecombers.com/the-best-flapjack-recipe-in-the-whole-wide-world-ever/

My recipe is:

125g quality rolled oats
125g crap chopped oats
150g butter
75g syrup
75g sugar

+1 for baking parchment.

Equal parts, butter suggar and golden syrup (i add a bit of ginger too)
2 parts oats – rolled or porridge but not powdery.

Melt but in pan
Add sugar and dissolve fully
Add syrup and heat gently until runny
Add oats and cook in pan for 5 – 10 minutes (low heat, stir lots)

Grease oven proof container
line with greaseproof paper
Grease paper (melted butter makes this easy)

Spoon in mixture whilst still hot
Preheated oven at 150/gas 3 for 20 mins then check by poking with a wooden spoon every 5 until desired consistency reached.

Also, put some honey in too.

12th postand noone putting dried fruits and nuts in. I call mine bked muesli. I like the idea ofmixing rolled and cheap dustlike oats, i just use rolled.

I put honey and no syrup, my mate puts banana in his.

I don’t use baking parchment, those that do – do you grease it? (presumably it’s non-stick already)

It won’t necessarily be that much cheaper than buying from the supermarket, but the supermarket ones are oil based, not butter based

Incidentally, anyone know an oil based recipe, out of interest only (or do they use margarine/spread eurgh!)

Use a microwave!
110g butter,
75g brown sugar
4tbs/60g syrup
225g oats or muesli
pinch of salt, squeeze of lemon juice.

Melt the butter & sugar first (microwave)
Add in the rest
Put in a ceramic/pot flatbottomed dish,

About 5 mins in a microwave.

A bag of 4 Tesco Finest Granola squares is £1.50, then I cut each one in half and spend my time doing something I enjoy.

I don’t use baking parchment, those that do – do you grease it? (presumably it’s non-stick already)

Yes

Grease everything, with butter.

Cor blimey, microwave flapjack, that is genius!!

benp1 – Member
Cor blimey, microwave flapjack, that is genius!!

Try it with popping corn instead of oats.
That would be genius.
Let me know how it goes…

Excellent and thank you all – been and got some baking paper (claims silicon coated for no sticking).

Have done an average of recipes above and compared to others on line BUT will follow the recommendations here first.

I like the idea ofmixing rolled and cheap dustlike oats, i just use rolled.

It’s a killer trick. Just using posh whole oats made it… I don’t know, fallaparty and heavy going to eat. Using half and half makes for a really nice consistency IMHO.

been and got some baking paper (claims silicon coated for no sticking).

Grease it anyway and make sure it’s right side up.

Only on STW could we have something that requires directional paper.

If he’d got the artisan stuff it would be directional, supermarket stuff will just be double sided/non reversable…

29p

at B&M

Proper Job 🙂

Ingredients
Serves: 20
750g butter (preferably unsalted)
450g golden syrup
500g soft brown sugar
1kg porridge oats

Method
Prep:20min › Cook:35min › Extra time:8hr setting › Ready in:8hr55min
In a large pan, on a low heat, melt butter, sugar and syrup till runny. Mix in the oats really well, making sure none are left uncoated by the butter-sugar mix.
Pour into a 20x30cm tray lined with baking parchment. Level out the mix with a spatula. Bake in a preheated oven at 160 C / Gas 3 for 25-35 minutes. (These should look seriously under-baked, that’s the point. When they are done, if you grip the pan and give it a little wobble, it will look uncooked. This is perfect.)
Cover with a clean tea towel and leave for a whole day or overnight till completely cold. If you try and turn them out before, they will be ruined. When they are completely cold, turn them out and cut into squares. Wrapped in cling film or foil these will last a week at least.

Mmm, this thread is making me so hungry.

Anyone got any pictures of their wares? So to speak. 😉

I opt for equal butter and sugar, a tablespoon of whatever syrup you want to use for every 2oz of sugar. Just keep adding in oats until you reach the point that you can’t quite coat them anymore and then just bake at 180oC until you reach desired crispness.

Obviously a lot of flexibility in that for specific ingredient choice, but the measures work out right each time for me. Tend to reduce the fat measurement a little if not using butter to avoid it being greasy.

I’m a big fan of the GCN recipe, in one of their older youtube videos (stick it in google). Tend to use that as a base then add/remove nuts etc depending on whats in the cupboard. Current go to is chopped pecans with chopped dates mixed in the oats and the ‘binding’ ingredients.

amateurs 😀 .. forget the honey and syrup, condensed cream’s where it at..

Ingredients
300 g (10.6oz) unsalted butter, cut into small cubes
1/2 tin of condensed milk
300 g (10.6oz) brown sugar
250 g (8.8oz) porridge oats
200 g (7.1oz) jumbo oats
Pinch of salt
180degree (160 fan) 15 minute & 5mins @ 200 degree (190 fan) to crisp them off

Found my old recipe 🙂

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

“Gert Lush” Microwave Flapjacks

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

Imperial

American
Butter or margerine, softened
175 g

6 oz

3/4 cup
Caster sugar
50 g

2 oz

1/4 cup
Soft brown sugar
50 g

2 oz

1/4 cup
Golden syrup
90 ml

6 tbsp

6 tbsp
Salt (optional)
pinch

pinch

pinch
Oats
275 g

10 oz

2 1/2 cups

1 Mix the butter or margerine 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.