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How to stop flapjack sticking to tin or to baking paper and ruining them??!

(24 Posts)
zulubump Sun 25-Oct-09 19:58:23

I have tried greasing the tin and not lining with baking parchment. But the flapjack sticks to the tin and is impossible to get out without destroying most of it. I've also tried lining the tin with baking parchment and greasing the baking parchment. But the flapjack stuck so hard to the baking parchment it was impossible to peel it off and again I had to throw most of my flapjack in the bin! I'm so upset. What can I do?

ATortoiseisBetterThanABlackCat Sun 25-Oct-09 20:00:22

I use cake realease stuff from lakeland. As long as i brush it up the sides too it doesn't stick.

jemimapotts Sun 25-Oct-09 20:01:37

Have you tried a different recipe? Also I find if it's in the oven for too long it can go very hard.

sanfairyann Sun 25-Oct-09 20:05:49

less syrup, more oats, cook at a low temperature, use a good quality non stick baking parchment thing (sorry, the white paper stuff you cut to shape)

ShowOfHands Sun 25-Oct-09 20:06:14

I made flapjack today, greased the tin et voila, no sticking.

You're either cooking too long or miscalculating ingredients.

FrayedKnot Sun 25-Oct-09 20:08:27

I don't use paper (have had similar experiences) - juts goes straight in a greased tin.

The recipe is important too.

I will try and find mine if you like?

Kbear Sun 25-Oct-09 20:10:33

I use foil, leave then in the tin until cool then the foil peels off no prob. The quantities are also important as previous posters have said. Experiment with recipes and don't overcook is my advice!

Northernlurker Sun 25-Oct-09 20:12:13

Flapjack is unreasonably tricky imo! I've had a whole range of disasters and given up really - but if somebody's got an idiot proof recipe I might be tempted to try again?

PigeonPie Sun 25-Oct-09 20:16:59

I cook it for less time than my recipe calls and at a lower temperature so that it doesn't go like rock. I also score it with my 'lettuce knife' (a plastic one which doesn't damage the tin) while it's still warm - about 10 minutes after I've got it out of the oven.

Then when I turn it out, it's really easy to cut into pieces.

I much prefer flapjack on the soft side though, rather than hard and brittle.

Guimuahahahahahaaaaaaa Sun 25-Oct-09 20:24:50

Perhaps allow them to cool a little, enough to firm up, but remove from tin and remove parchment while still warm. I've sometimes found that the parchment is only difficult to remove if everything cools completely.

zulubump Sun 25-Oct-09 21:43:30

Wow thanks everyone for your replies. I now have some things to try out so I won't give up on flapjack altogether just yet. Think overcooking may be a possible reason for past failures. Also I have usually left the flapjack to cool before trying to peel off baking parchment, so I will try and do this while it's still warm instead.

Not heard of the lakeland cake release stuff before Tortoise. Sounds worth investing in. And if anyone has a recipe they recommend I'd love to see it


southeastastra Sun 25-Oct-09 21:44:57

undercook it, leave it to set for an hour or so is important

Littlefish Sun 25-Oct-09 21:48:10

I use a rubber tin - nothing ever sticks!

8oz sugar
2oz golden syrup
1 tbs water
pinch bicarb
8oz oats
4oz flour
8oz butter
pinch of salt

Melt the butter, syrup, water, bicarb in the microwave or saucepan.

Add the other ingredients
Add dried fruit/nuts/choc chips if required

Cook for 35 (ish) mins at 150 degrees.


schroeder Wed 28-Oct-09 15:36:20

My flapjacks always came out like doormats! Until one day I doubled the recipe, used a smaller tin and cooked for l/2 the time. Now flap jacks aways great.

I use my lettice knife to cut them when still warm too!

willowpress Sat 22-Jun-13 14:01:16

I took the scored flapjacks after cooling and lifted the whole block out of the tin and placed it on a sheet of clingfilm and put it in the freezer for about 90 mins. Taking it out, I then broke it up into blocks of 4 biscuits and having put a sheen of water in the now empty baking tin, I very briefly soaked each block of 4 for a few seconds. Lifting them out, the now wet paper scrapes of the still frozen flap jack fairly easily. I then put each scraped flapjack onto sheets of kitchen paper to soak off excess water and leave them to dry out at room temp. At least this got me out of trouble. Next time I will try using foil as Kbear suggests.

lolalotta Sun 23-Jun-13 07:37:07

You need to make sure you are using the white baking PARCHMENT not grease proof paper. Grease proof paper tricky and sticks.

FriskyHenderson Sun 23-Jun-13 08:00:58

Lakeland do cake tin liners. I use those and the Waitrose condensed milk flapjack recipe. Too gooey to stick to anything.

ChilliJo Sun 23-Jun-13 09:25:33

Definitely cook for less time, it should still be squidgy (technical term) when it comes out of the oven, then leave it to cool right down before removing from the tin. I am renowned for my flapjacks blush but it did take me a good few attempts to get the recipe and cooking time and temperature just right.

8dayweek Mon 24-Jun-13 19:46:34

You need to make those gorgeous condensed milk flapjacks that are on here - they are amazing!

Doyouthinktheysaurus Mon 24-Jun-13 19:57:18

Silicone baking tray.

Works wonders and nothing ever sticks, you just pop it out.

FamiliesShareGerms Mon 01-Jul-13 22:30:43

Littlefish, at the risk of reviving this zombie thread again, I have to say your flapjack recipe is awesome! Thanks for sharing it

Auroraborealis3 Tue 07-Oct-14 17:57:42

Littlefish, if you're still on Mumsnet, thankyou for the flapjack recipe! They turned out perfectly. I used a greased silicon cake mould, left to cool for an hour then turned them out with no problems at all. ��

Glenshee Sun 19-Oct-14 18:00:18

Yay! Thank you littlefish, thank you, thank you, thank you! thanks

I followed a recipe from some book which didn't have any flour in it, and the flapjacks turned out rock hard, I could kill someone with it! And yes they were sticking to greasing paper (which is why I found this thread). Your recipe is awesome! Just the right proportions, the flapjacks were out-of-this-world delicious!!! They were quite gooey straight out of the oven but just right when settled!

wendyhopper106 Thu 05-Nov-15 11:55:15

The answer is REALLY SIMPLE.......just use RICE PAPER under your flapjacks. I have been doing this for years and it works every time. It also holds your flapjacks together after cutting. Sainsburys and Tesco sell it in the baking isle.

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