Flapjack question.

[BethAndHerBrood]

Is there any reason why I couldn't make flapjack in bun cases? I assume I will have to adjust the cooking time, but they shouldn't turn out any different, should they?

should be just fine, though need a bit less cooking time. Why though?!!

It's a nice idea actually. I presume they'd be more of a rough heap than the traditionaly pressed down and cut flapjack so they might be nice with some texture.

Why?? Because I am soooooo incredibly lazy that it would save me from having to get on my hands and knees to turn the cupboard out for the tin, it saves having to wash said tin afterwards, and I can never cut it into equal pieces!

Apart from that, no particular reason!

I can never get my flap jacks to firm up properly and they are too breakable.

NAB you need more syrup, (ahem) manuka honey and bake them for a little longer. Even so if they're like mine the middle ones will still be crumbly. I use those for Granola and the rest for flapjacks.

I am aiming for the texture of shop bought. DS2 has had some that were cut into bars, he's really enjoyed them, so I thought I'd give it a whirl. I seem to remember, in the dim and distant past, my flapjack wasn't too bad.

We shall see!!!

Fab idea as granola. Will def do that as the kids love anything extra on their cereal and porridge.

I made some blackberry cereal bars out of the Asda magazine and they tasted lovely.

anyone got a fab flapjack recipe, I normally end up buying them.

Thanks

I use:
250g butter
200g sugar
2 tbspn maple syrup

Melt in a large pan, then add 400g porridge oats. Mix well. Bake at 150C for approx 30min. They vary a bit depending on what type of oats and sugar I have in but always turn out scrummy.

maple syrup yummy in them
also - wee trick borrowed from nigella - press a mixture of seeds - sesame, poppy, pumpkin and sunflower on to the top, looks the biz and adds a bit more texture