Best flapjack recipe please

[Livingonjuice]

I like it more soft than crunchy - like the ones you can buy in a service station in a wrapper (but they don't taste nice hence making my own). I had a recipe from the paper years ago but lost it ! Help me vipers ! Thanks

If you like savoury, marmite and cheese flapjacks are fabulous!

I made the bbc good food ones but they're a bit sticky tbh. Flavour is good but texture not quite right
I'll buy condensed milk tomorrow

I use the river cottage flapjack recipe and they are the best I've tried so far. I'm going to give the condensed milk ones a go since they are getting a lot of love on mn

Creating list - salted or unsalted butter ?

@boatahoy I just made river cottage ones but only had soft brown sugar and I think it went too sloppy. I panicked and sprinkled extra oats on to absorb the gloop. I feel like flapjack may be my new nemesis
Best bulk buy butter = new mortgage

Another vote for river cottage flapjacks

I love these too, though I use muscovado sugar and black treacle or molasses instead of white sugar and golden syrup.

I also love adding in chopped up ginger in syrup and a good tsp of ground ginger, and a bit of the ginger syrup.
If you crumble this into a griddle pan and fry ripe peaches and cherries in the fat that oozes out, you have Breakfast of the Gods. Especially if you drizzle some cream on top.

@CuriousEats oh my lord. Ginger is the best

They are brilliant. I leave out the sugar, as Soupy herself has recommended.

@Livingonjuice I will confess ginger goes into most of my baking in one form or another.
Put chopped crystallised ginger into your fruitcake mix and you will die of overeating. 😂

I’m just going to have to try every recipe listed ! Thank you everyone

Love love (and am in fact ) ginger
Wondering why I have every sugar but Demerara too. Annoying

You're a ginger ninja then 👍

Have you got any golden granulated? Its going to melt down in the butter anyway so it wont affect the texture.

Over 50 years ago I was given a child's cookery book and I still swear by the flapjack recipe which is incredibly simple.

3oz butter
3oz soft brown sugar
4oz oats.

Melt butter and sugar in pan. Take off heat and add oats. Bake in tin for about 15-20 mins

These days I use a combination of dark soft brown sugar and muscavado. I also sometimes add a bit of syrup or maple syrup.

Oh and I always triple the amounts in the recipe !

Just updating to say I found my ancient cookbook (one I was given as a child ) and made that recipe too- will update

Margarine and lard !

Ahhh DSis had that book.
DM still uses lard for some things now 🤮lol. Different times, olive oil would only have been in speciality stores when I was a child & it was lard DM cooked our chips in. Makes me queasy just thinking about it.

Lard makes you feel queasy? I can see that if you're now a vegan or vegetarian you would not be happy about having grown up on pork fat, but if you eat meat, what's the big deal? Same as using duck or goose fat to cook roast potatoes, surely?

I have never eaten roast potatoes cooked in an kind of animal fat, DM used to have to make me separate ones even when I ate meat as a child. However, I am indeed vegetarian.

I only ever make Soupdragon’s. 👌Also leave out the sugar (but not the golden syrup).

Here's mine. Well it's not mine mine but it's the one I always use, I didn't invent it.
8oz butter
8oz golden syrup
Melt the above together in a saucepan over a gentle heat.
Stir 4oz self raising flour into 1lb porridge oats. Stir in melted buttery syrup.
Press into 20x30 greased/lined traybake tin and bake at 160 for 20 minutes.
When baked, leave to cook in tin and turn out when stone cold.

That's the basic recipe. I like to add mixed spice and sultanas, or put a layer of jam in the middle.

Fabulous OliveHenry I saw that years ago but could never remember who posted the recipe 🤦‍♀️Thank you 🙏