Looking for a good flapjack recipe...

[Lookslikerain]

I made a recipe from one of my, otherwise reliable, cookbooks this week. It just didn't work. It didn't 'set' and couldn't be cut. It turned to crumbs. I then tried cooking it a little longer, but that just browned the top too much and made no difference how firm it was.

I know I could google, but this isn't my first flapjack disaster so I'd rather a recommendation. I'm looking for something that has or can take dried fruit, nuts, seeds, rather than the squidgy type you buy in the supermarket.

Anyone have a recipe, please?

My recipe is

8 oz butter
6oz sugar
2oz golden syrup (ie as much as you can get on a tablespoon)
10oz rolled oats

melt butter, sugar, syrup, add oats.

put in two (well greased with a piece of greased paper in the bottom) 7 inch sandwich tins and bake for 20 mins at 180 C
(or swiss roll tin for 30mins but I find with the round tins, everyone gets a crunchy bit and everyone gets a squidgey bit, so you are not left with any dry corners in the bottom of the box)

I usually chuck in a variety of nuts, seeds, dried fruit, choc chips or whatever is lying around.

Jumbo oats make it a bit more rugged

soft margarine makes it come out 'cakey' because of the water content.

200g oats
115g chopped nuts/dried fruit/seeds etc
55g plain flour
115g butter
2tbsp golden syrup
85g light brown sugar

Melt butter syrup and sugar together
Mix in rest of ingredients
Put in 9" square tin
Bake at 180 C for 20-25 mins

Also works well with muesli

Thank you. I shall try both recipes; one this weekend and the other next. I guess if I can get to a good basic recipe that we all like, then I can just throw in whatever extras I fancy.

I have an online grocery order coming tomorrow so I'll add in a few bits and try the first on Sunday.

Just remembered another recipe (without the flour, although those ones hold together better when you put fruit and nuts in)

175g butter
140g golden syrup
50g light brown sugar
250g oats

Usual melt together add oats, 180 oven 20-25 mins. These are quite chewy if you cook for longer they go crisper but I prefer the chewier texture.

Have fun making!

I find that different brands of porridge oats make it different too. Some are more powdery and the absorbancy varies. Also, there was a difference between T&L and Tosco golden syrup.

I make a crispy crumbly flapjack: you need to cut it while warm:
5oz butter, 5oz demerara sugar: melt together in a pan until all crystals are gone, then a couple of minutes longer until bubbling.
Add in 7oz oats and a pinch of salt. Stir to mix and press into a lined tin.
Bake for 30 mins at 180C.
Mark while hot, cut while warm, remove from papaper before completly cold.