Flapjack recipe using date syrup please?

[Namechangedbecauseiwantto]

I want to make flapjacks using what I've got in, so I don't want to buy dates, but all the recipes have both dates and date syrup in.
I've got oats, sugar, butter, agave nectar and date syrup.
Any suggestions please?
Thanks

Surely all flapjack recipes don't have dates.

Just swap the dates out for something else of the same weight if you want to use that recipe.
The beauty of flapjacks is that you can chuck any old stuff in and they work 99% of the time.

What about using an ordinary flapjack recipe and substituting the golden syrup for date syrup (or a mix of agave and date to make it lighter). Most flapjack. recipes are just oats, butter, sugar, syrup.

I've used honey instead of the golden syrup before and it works just fine so I don't see why date syrup wouldn't work.

Lazymare, no they don't, but I'm trying to find a recipe to use up my date syrup, but failing. I didn't explain that very well did I!
Nanny r and soupdragon, thanks, I'll give it a go, I've never made flapjacks before!

Do you have condensed milk?

I do.

I'll just leave this here then...

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous tablespoons (75g) Golden Syrup
half a tin condensed milk

baking tin, no bigger than about 18cm x 28cm

Method:

1. Preheat the oven to 160 degrees c
2. Line the baking tin with baking parchment.
3. Melt the butter in a large saucepan over a medium heat and add the syrup. Keep gently heating and stirring until all is melted and mixed.
4. Add the condensed milk and mix. Bring to the boil for about a minute. If I'm honest, I just bung the milk in at step 3.
5. Remove from the heat and gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
6. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Don't squash the mixture in, just spread it evenly.
7. Bake in the oven for about 15mins. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooling.

Marvellous. Thanks v much 😁

Is that 160 fan?

I suppose so... I use a fan oven and it is my recipe! I've never thought about it. I don't think the temperature is vital as you can just keep an eye on them and take them out then they look right.

My mother's method of cooking is basically "bung it in at 160" 😂

Off to make condensed milk flapjacks-never down that before!

With the other half of the tin of condensed milk make lemon posset. Whisk it together with 125ml double cream. Add the juice and zest of two lemons. Whisk a bit. It will go firm as if by magic. Chill for about an hour. Eat in tiny quantities- delicious but rich!!! - preferably with ginger biscuits. Very lemony indeed- you could leave out the zest.

Or just eat it with a spoon. Which I absolutely have not done ever.

Bertrand, I already have would never eat the condensed milk with a spoon 😂, but I was wondering what to do with that leftover. Thanks!
They are delicious, but I've had to put them back in as they need cooking a bit more after I ate some out of the baking tray

I’ve made some with caramel condensed milk- watch this space.

Do try the posset, though- the thickening is like magic. You mustn’t whip the cream much I should have said stir, rather than whip.