Best flapjack recipe

[Whatheactualchuff]

I’ve got a notion for a gooey, chewy, most delicious thing my mouth has ever tasted, flapjack.
I am a terrible baker, so this is usually a problem.
BUT if you’d be kind enough to give me your most fail safe recipe then I could crack on and eat the flapjacks of my dreams.
Many thanks

Soupdragons recipe is brilliant! I add a bit more golden syrup and cook for 18 minutes (I think all over a are a bit different)

I made this today. Great recipe, thanks @SoupDragon

Soupdragon, can you use Stork instead of butter?

@sbsmiths I think the recipe for Stork has changed recently ?
Something to do with buttermilk ?

So not a good idea to use?

Not a clue really!

I don't see why you couldn't use any margarine though. I don't know enough to know how it would behave when boiled with the milk etc.

I use Delia Smith's recipe for whole oat flapjacks, with some tweaks. I just use ordinary porridge oats but the basic recipe is the same. Sometimes I put in honey instead of golden syrup and add mixed seeds and sultanas, sometimes I soak dried apricots, then chop them and put them in a layer between flapjack mixture top and bottom. Both delicious, in my opinion!

@sbsmiths @SoupDragon - I have used (vegan) block margarine when cooking for a vegan neighbour. The flapjacks were fine, but they are loads better when made with butter.

@SoupDragon or anyone in the know no golden syrup to be had, will I use honey or wait until I can get some? Went to two shops.

Honey works. I've done the same thing before. I don't recall there being any problems at all.

Just reminding you that you'll need to make two batches, the first you will snarfle straight from the pan, it won't even make it to the oven.

Ooh they're going to be made in the morning so!

Replaced 30g of porridge with mixed seeds & added 50g choc chips, too early though mixture was still hot & they melted

Delicious 😋

For anyone interested

Salted or unsalted butter ?

Menopause brain can't decide ....

I always use salted because that's what I have. I don't know whether it's essential or not. I guess you can't go wrong with salted - salted caramel is a thing after all and this is basically caramel with oats.

Thank you ! First batch trial is Wednesday..... ingredients ready bought .

I would like to try flap jacks at some point but have some questions. What is the difference between evaporated milk and condensed milk

What brand of oats do you buy as my OH is obsessed with Flahavans jumbo oats but if I use them for porridge (I usually use pinhead oatmeal) I find loads of hard bits in the porridge, the husk of the oat. And yet they cost a bomb

I wouldn't want to jeopardise my flapjacks with bits in them.

Also when someone mentioned above about adding coconut, what about coconut milk instead of the condensed milk, would that work?

I like really fruity flapajacks so Im guessing I can just add lots of dried fruit?

Not going to lie, I'm not sure what the difference is but it needs to be condensed milk for this, not evaporated. Coconut milk wouldn't work either.

Ordinary cheap porridge oats are what I use. Nothing fancy. I think they maybe need to be smallish to help with the structural integrity.

You can chuck dried fruit in but there needs to be the right balance so they don't fall apart so don't add too much or too many big bits.

Just doing my civic duty by bumping this thread for anyone in need of a perfect flapjack recipe after making them again today 😋

@soupdragon. What temp do you recommend for a Dan oven?

160°c

I made them and added the remains of a packet of marshmallows (the small ones for hot chocolate) into the mix before baking. They add a whole new level of gooiness to the whole thing.

@SoupDragon if you, or anyone else, would be so kind - how much is half a tin? The tins here in Canada are variable in size and I don’t want to get this wrong!

Many thanks,

Tins here are 397g (no idea why not a round 400g!)