How on earth do you make soft flapjacks?!

[onlyconnect]

Last week's were too hard, today's are chewy and falling apart. Today I used 125g butter and sugar, 225g oats, 3 tbsp syrup , 180 degrees for 15 mins. I would like soft Ines for my 3 year old.

[steppemum]

you need flour.
My recipe is:
4 oz self raising flour
4 oz oats
pinch salt.

2 oz sugar
4oz butter
3 oz syrup

melt ingredients in pan, then mix with dried. Press firmly into tin.

180 degress for 15-20 minutes, take out when light golden brown, not dark gold. Leave to cool for 10 minutes then cut before complete;y cool.

It is more like a flapjack cake, but is totally delicious.

You can mix in chopped apricots, raisin, nuts, whatever you like.

[RNBrie]

Op, please try the above recipe and report back.

I have never made a good flapjack and I can bake. Fucking flapjack nemesis.

[CheeseFlavouredDiscs]

This is what you need. I swear by it, and everybody loves my flapjacks. There are very easy instructions on how to make them chewy or crunchy, or anywhere in between!

[CheeseFlavouredDiscs]

Also, if you check your oats, the recipe I linked to above is gluten free.

[steppemum]

yes the disadvantage to my recipe is that it contains flour which is no good if the reason for baking flapjack is a gluten free cake!

[CaveMums]

Condensed milk helps to keep them soft

[Newtssuitcase]

Yes I was just going to say condensed milk. Works on cookies too.

[LemonBreeland]

My recipe is

10 oz oats
2 oz SR flour
6 tbsps. golden syrup
4 oz Demerara sugar
butter - forgotten how much butter. Will check later.

It is a recipe from an old bero book and is lovely and soft. My DC say they are the best, and any other don't compare.

[yumscrumfatbum]

I use a combination of rolled and jumbo oats for texture. The trick is to use a deeper tin and cook them a bit cooler to stop them going too hard. I also cook the syrup butter mixture a little rather than just melting it, this gives them a toffeeish ooze

[CakeUpWall]

Cheeseflavoureddiscs I'm dying to know just how you stumbled across that website in your link. I love it, by the way; a wonderfully eclectic mix of useful 'stuff'. So non-commercialised and straight down the line. And also quite sweet.

[strawberrypenguin]

125g butter
100g sugar
250g oats
4 tablespoons of golden syrup
Saltanas if you want. I also like to grate in the zest of an orange and squeeze in the juice.
Bake in oven for 15 mins at 180

[onlyconnect]

Thank you all. I'll make my next batch in about a week and report back.

[steppemum]

A WEEK??????

we can't wait that long Op!

[steppemum]

Ok, going to try Cheese's recipe tonight (for the kids of course )
Can't wait for a WEEK????!!!!!

[DevelopingDetritus]

Not that it helps with softness but adding raisins is nice too.

[User543212345]

When you melt the syrup and butter together don't let it boil. If you boil the syrup you get rock hard flapjacks.

[Grumpbum]

middleclassvalue.wordpress.com/tag/flap-crack/
This recipe is the best

[321zerobaby]

I use brown sugar and jumbo oats, cook a bit cooler than 180.

[Matchstickbox]

Try a fridge recipe instead of a baked one..?

[SnugglySnerd]

They are my nemesis too! Going to give some of these ones a try.

[WreckTangled]

Advance search (or google) soupdragon's flapjack recipe on mumsnet. It's the best.

[Allington]

All the books say 'simple, great first recipe for DC'

HA!

Never managed it, but can produce respectable cakes and biscuits...

[Wheresthattomoibabber]

4oz golden syrup
6oz demerara sugar
9oz butter (as in the real stuff)
melt over a low heat. Stir in 12oz of oats. Bake in a greased tin for about 15 minutes at 170. It's done when it's just starting to brown around the edges and isn't too sloppy when you jiggle it. Simple, effective.

[MrsHathaway]

All baking is alchemy.

A chemist told me to look at ingredients, and whether they are solid or liquid at room temperature. In my flapjack recipe there are three solid ingredients and one liquid. So long as you don't cause the liquid ingredient to go solid (as pp said, don't boil the syrup) you will still have liquidness ie soft squishiness.

Also remember that as it cools it sets a bit, so you have to stop baking before it's the right texture.

Mine is 6/4/3/2 oats/sugar/butter/syrup. My friend likes it crunchier so I add almonds, increase oats, and cook slightly longer.