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why do my flapjacks fall apart??

(15 Posts)
nightshade Wed 19-Oct-11 19:19:45

that's it really. paper stuck to the arse of them, try to cut them and they fall to pieces. dd is having syrup coverd porridge oats for breakfast tomorrow!

thought they were supposed to be easy?

PollyMorfic Wed 19-Oct-11 19:27:37

I make several batches of flapjacks/muesli bars a week. Two main likely sources of this problem:

1. when you put the mixture into the baking tin you need to press it down hard with eg. the back of a tablespoon. If there are lots of air pockets it will be crumbly, not much you can do about that after the event, though you can try pressing it down hard now and see if that helps.
2. It needs to be properly cold before you trying cutting it or taking it out of the tin. I often put the whole tin in the fridge overnight before cutting up, particularly if I've put fruit or other lumpy mix-ins in with it.
3. you may not have put enough fat and/or sugar or sugar substitute in. But if it's stuck to the paper, that's less likely.

Press it down hard with the back of a spoon, stick it in the fridge overnight and try again in the morning, I reckon. If it still doesn't work, then the recipe is rubbish.

Flisspaps Wed 19-Oct-11 19:54:00

Mine always come out rock hard and really, really greasy sad

IHeartKingThistle Wed 19-Oct-11 19:59:41

Mine fall apart too! Into two perfect layers confused

I'm going to try your tips Polly!

nightshade Wed 19-Oct-11 20:06:30

cheers! cold cutting might well be the solution!

schroeder Wed 19-Oct-11 22:04:34

I also find mine hold together better if when I'm melting the butter sugar and syrup bit, I let it bubble for a minute.

notlettingthefearshow Thu 20-Oct-11 21:57:25

These are good tips! I've had problems with flapjacks being a pile of (delicious) crumbs, and I cant believe it's the recipe as Nigella is usually so reliable! You've inspired me to have another go!

southeastastra Thu 20-Oct-11 21:58:54

let them set for ages

Hassled Thu 20-Oct-11 22:01:39

Butter, golden syrup, sugar, oats - yes? You need to be careful with the temperature - I go for quite low (170C) so they don't get bullet like. And the harder they get, the crumblier - you want something soft and sticky, not brittle. So low temperature - whip them out as soon as the colour starts to change (so 20 - 30 minutes)

Wiifitmama Thu 20-Oct-11 22:02:48

I have the best ever flapjack recipe now that I use weekly. Not sure where it originally came from as a friend told me about it. Basically, 250g oats and then about 100 g of chopped nuts, seeds or whatever you like ( I use sunflower seeds and peanuts) and then about another 100 g or more of chopped fruit (I just chuck in what looks right!). Then...and here is the magic part....one tin of condensed milk. Nothing else. No other fat or sugar at all. Mix all together, and put in a tin lined with grease proof paper. Bake around 45 minutes or until going golden brown.

Against all advice on here, I tip then out of the tin to cool and when they are still somewhat warm' I semi cut them. Then I finish cutting when almost cooled. They never fall apart and taste amazing.

nightshade Fri 21-Oct-11 15:17:16

great! more oats bought, will try again!

MrsHocusPocus Fri 21-Oct-11 15:20:57

Pollymorfic - can you share your recipe with us? I too am rubbish at making flapjacks/myseli bars...

PollyMorfic Fri 21-Oct-11 16:39:25

Mine is a bit rough and ready and will vary according to the ingredients you choose, but it does work. It's more muesli bar than flapjack proper, tbh.

PUt 1/2 a pack of butter and 2-3 tbsp golden syrup or honey in a pan and melt together over a low heat, stirring occasionally. I don't let it bubble, but if you do the end result will be a bit more toffee-ish. When it's all mixed and melted take off the heat and stir in approx. 3 American cup measures of oats, either porridge oats or jumbo oats, or any combination thereof. Remember that jumbo oats are less absorbant, so you may need to tweak the quantities. Mix it all in well so there aren't any little pockets of dry oats.

Then (optional, but nice) you can add in mix-ins, any combination of the following: chopped nuts, raisins, dried fruit, chocolate chips, fresh fruit (either mashed, pureed or grated), seeds, whatever. This is a really good way of using up fruit that is slightly squishy or otherwise past its best. Choose mixtures that go well together, eg. apple raisin and cinnamon, pineapple and coconut, plain choc chips and orange, carrot and ginger etc etc. Mix it all in really thoroughly. The mixture should be stiff but movable and sticky all through; if it's too runny add more oats or even some flour, if too dry add a bit of an appropriate liquid (fruit juice, rum, or just water).

Turn the mixture into a shallow tin that you have buttered very thoroughly, and squish it down hard with the back of a tablespoon or a spatula. Bake on a medium heat (Gas 5 or 6) for about 25-30 minutes. Leave to cool really thoroughly (possibly overnight in the fridge) before cutting into bars and storing in an airtight tin.

This is pretty idiot-proof, and you can substitute ingredients as you see fit. It's hard to really mess up - pretty robust in the face of shameless ingredient substitution, and still edible (just about) even if accidentally left in the oven for an hour (not that I'd do that, oh no). blush

MrsHocusPocus Sat 22-Oct-11 21:56:33

Oh lovely thank you so much - I will give that a go this week!

carolinecordery Mon 24-Oct-11 16:17:10

Here's my recipe to try as well, if you like- mine come out good, with the right texture and I have reduced the sugar from the original recipe I got this from, with no problems in taste. 125 g margarine, 4 tblspn of golden syrup, 60g of brown sugar melted. Add 250g oats. press down in tin that is about 7 inch square and bake at 180 degrees for 18 mins approx.

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