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Original poster

If @soupdragon has the perfect flapjack recipe, who has the perfect shortbread one? Please share .. *title amended by MNHQ*

18 replies

Houseplanter · 30/10/2023 23:21

I just cannot make nice buttery melt in the mouth shortbread and I'd love a foolproof recipe if you have one?

OP posts:
Original poster
Houseplanter · 30/10/2023 23:23

Have already asked to have the title changed 🙄

OP posts:
Tilllly · 30/10/2023 23:59

Houseplanter · 30/10/2023 23:23

Have already asked to have the title changed 🙄

🤣🤣🤣

MNHQ
HopeMumsnet · 31/10/2023 06:51

Title amended as per request and the secret is cornflour or rice flour... can't find my recipe right now but look out for those ingredients. (butter, flour, sugar and a bit of salt being the others).

ghoulash · 31/10/2023 07:09

Never mind shortbread, what is the flapjack recipe?! 😀

Bluejellybean23 · 31/10/2023 07:09

What's the flapjack recipe?!

sorrynotathome · 31/10/2023 07:11

I want the flapjack recipe too! Shortbread needs ground rice in it.

FallingAutumnLeaf · 31/10/2023 07:17

Yes to needing a recipie with ground rice in it.
I've got one in cups if you want me to get it out.

TheWayOfTheWorld · 31/10/2023 07:18

Semolina flour!

User478 · 31/10/2023 07:42

SoupDragon's Flapjack recipe

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous table spoons Golden Syrup
half a tin condensed milk,
100g demerera sugar
baking tin, no bigger than about 18cm x 28cm

Method: 1. Preheat the oven to 160 degrees c

  1. Line the baking tin with baking parchment.
  2. Melt the butter in a large saucepan over a medium heat and add the sugar and syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
  3. Add the condensed milk and mix. Bring to the boil for about a minute.
  4. 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.
  5. 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.
  6. 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 cooking.

Made some for DD last week, delicious. (Although DD didn't like them Shock so more for me!)

Codlingmoths · 31/10/2023 07:44

Has anyone had success with a shortbread mould? I never seem to get it to turn out… (yes i flour it)

SoupDragon · 31/10/2023 07:49

User478 · 31/10/2023 07:42

SoupDragon's Flapjack recipe

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous table spoons Golden Syrup
half a tin condensed milk,
100g demerera sugar
baking tin, no bigger than about 18cm x 28cm

Method: 1. Preheat the oven to 160 degrees c

  1. Line the baking tin with baking parchment.
  2. Melt the butter in a large saucepan over a medium heat and add the sugar and syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
  3. Add the condensed milk and mix. Bring to the boil for about a minute.
  4. 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.
  5. 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.
  6. 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 cooking.

Made some for DD last week, delicious. (Although DD didn't like them Shock so more for me!)

This is the original version.

Ditch the 100g of sugar. It's completely unnecessary.

ApplesinmyPocket · 31/10/2023 08:14

Codlingmoths · 31/10/2023 07:44

Has anyone had success with a shortbread mould? I never seem to get it to turn out… (yes i flour it)

Mine is a wooden one. Yes, floured, and then I loosen the 'points' with a tiny knife, and, holding it by one edge, I bang it down very hard and hopefully it gently falls out.

This works at least half of the time 😁

ehb102 · 31/10/2023 08:16

I wouldn't want shortbread to melt in the mouth. That sounds like a Viennese biscuit to me. I want my shortbread to be crunchy and yet solid, turning a crisp mouthfeel into one that sucks the moisture out of your mouth. Delia's recipe with semolina does it for me.

Original poster
Houseplanter · 31/10/2023 09:31

Thank you @HopeMumsnet

I don't think I've tried any with different types of flour so I've added to my shopping list.

Never heard of a shortbread mould either so off to google that too

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