Why am I so completely incapable of making flapjack?? 😭

[Custardslice3]

For context I bake a fair bit, and while I'm not going to be winning the next bake off, generally seem to make perfectly acceptable cakes etc.

However, I don't think I have EVER made a successful flapjack!

Today I used a recipe by Martha Collison (from Bake Off!) and followed it apart from adding some chopped dried apricots. I baked it for 15 min (recipe said 10 for chewy, 15-20 for crunchy) and left it to cool. When I tried to take it out of the tin it just fell apart 😭

It was supposed to be for something tomorrow morning; any ideas what I can do to salvage it? I'm torn between sticking it back in the over for another 10 min (what I've managed to keep in one piece is on a baking tray) or scooping bits into cake cases and baking it in those?!

Would also love tips on how to actually make flapjack so this doesn't happen again!

I am with you . I can bake most things but have never ever managed flapjacks ! Sorry, that is really unhelpful !

Ps mine either go too hard or too crumbly or find some other way to go wrong

I made some once, years ago, and they were rubbish. It also made me realise why I like them so much-butter, sugar, oats and golden syrup in one delicious high-calorie square!

Leave it to cool in the tray, mine’s always crumbly when it first comes out ?

The apricots absorb some of the moisture in the mix making it crumblier. Make the basic recipe first and then try variations...if using dry additions add more syrup

If I leave them to cool they then turn into a rock. I hate making flapjacks

If you want to try something different, these are like a cross between a hobnob and a flapjack. And foolproof, I've made 120 for work before! Not my blog but the recipe is there

www.asustainablelife.co.uk/homemade-hobnobs/

I am in the same position!

Everyone says they’re easy, but not for me.

I make a sort of flapjack which has flour in and is always the perfect texture. It’s adapted from a crumble topping.

125g flour
125g oats
130g brown sugar
125g butter melted
60g apricots chopped

Ground ginger, mixed spice, cinnamon, I use a lot.

Mix, bake for 20-25 at 165 in a sponge cake tin.

It’s not a proper flapjack but it’s great. I think the flour helps stabilise it.

Flour was a game changer for me too.

250g oats
125g butter
125g light brown sugar
2-3 tbsp golden syrup
1 bar chocolate of choice

Melt the butter, sugar and Golden syrup together. Mizmx through the oats and pat down into a oven tray - fire in the oven (180 fan) 10 minutes if pre heated. 15-20 if not.

Let cool fully in the tray.

Melt chocolate and spread over the top or drizzle - can then add whatever u like - we like coconut or cranberry or raisins and walnuts on top.

I've been making this for years and works every time.

God, me too. I've tried every possible recipe including someone's famous never-fail-flapjack recipe from MN, but they either fall apart, are too chewy/too dry'overcooked/undercooked or otherwise horrible.

I hate them anyway but occasionally bake them for the village show, where they turn up regularly as a category. How many certificates and 50p prizes have my flapjacks brought home? That's right, none. But ONE DAY.....

I make twinks hob nobs instead, they're more or less the same ingredients just easier for me somehow. I can't make flap jacks either, but these always work . I got the recipe on money saving expert : hob nobs It makes quite a few but you can easily halve of quarter the recipe ingredient to quickly try it out first & see if you like them.

I’m also a keen baker and struggle with flapjacks. The best recipe I’ve found (and made today actually!) are Sarah Rossi’s recipe on the Taming Twins website.

Mumsnet flapjack recipe, game changer for me. My kid is now 11 so I must have started making this about 12 years ago 😂Also works to replace half the butter with some oil for lower saturated fat, and I bung in a handful pumpkin seeds, linseeds- whatever I have in.

Soft flapjack mumsnet

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 NB: reduce this or leave it out entirely. IMO they are too sweet with this amount of sugar in.

baking tin, no bigger than about 18cm x 28cm. I used small square

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 sugar and syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
4. Add the condensed milk and mix. Bring to the boil for about a minute.
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 cooking.

I'm not a great baker but my flapjacks always turn out well.
125g butter
125g caster sugar
2 tbsp golden syrup
250g porridge oats.
No dried fruit - my family hate it!
Pre heat oven at 160 fan. Line tray with paper.
Melt butter, sugar and syrup together. Remove from heat and add oats. Mix then add to tray. Bake for 20 minutes. Remove and leave to cool. Never fails.

Always used the Lyles golden syrup classic recipe and always been perfect. There are lots of other variants on there but I’ve never looked past the classic with a bit of drizzled melted chocolate on top
https://www.lylesgoldensyrup.com/recipe/flapjacks/

.

200g syrup
225g butter
100g light brown sugar
300g oats

180C for 18 minutes

This recipe has been a holy grail for me-it took me years to find it!

As others have said let it get absolutely cold-I often leave it overnight-before removing from the 8” square tin

250g soft brown sugar
250g marg
500g oats
6 tablespoons syrup
Line a baking tray - i never used to do this but it helps. Cook 180. 10 -15 mins. Leave to cool completely before slicing.

I’m with you, flapjacks are weirdly difficult. I sometime sneak an egg in as a bit of glue, which helps

I'd go with cake cases then drizzle melted chocolate over, once it's set it will kind of glue them together........enough chocolate and nobody will notice😂

Add double the amount of butter and double the amount of syrup you think you’ll need.
They are one of the fattiest bakes ever, if you want to make them delicious.

I find mine looks undercooked when it's ready - don't be tempted to give it extra time.

I cook mine for a bit longer at a lower temperature - In a 30 x 20 cm tray and bake for 40 mins at 150 degrees C (gas 2). This gives a light surface crunch and soft underneath.

And, yes, let it cool a bit and lightly mark the squares, then let it cool completely before cutting. Flapjack is one of the few bakes that seems to improve over the following days - mine easily keeps for a couple of weeks, if not longer.

Hello all...is it possible to swap the syrup with something else? Running honey or agave syrup..?