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!

Yes it's the flour
Desiccated coconut also an amazing addition I have recently found

I always increase the amount of butter and syrup when adding extras so that it is quite sticky before going in the tin. I make quite a lot so I put it in the oven for 20 mins to begin with and then leave it a bit longer if it's not quite cooked. If I take it out the tin too soon it does fall apart when cutting.
I add chopped nuts, dried fruits and desiccated coconut to mine.

This is some I made the other day

It's the temperature that ensures if it's soft and chewy or harder http://duramecho.com/Food/Flapjack/index.html

My mum (who by her own admission was world's worst cook) make amazing flapjacks. Why oh why didn't I jot down her recipe? I too struggle with this seemingly simple bake. Never works.
Trawling through this thread the key thing seems to be that I'm using the wrong oats. I need dustier, cheaper ones!
I can't quite bring myself to use condensed milk, so will try the Lyles recipe first and if that doesn't work, revert to Soup Dragon's.

I've had a look at her recipe, the ratio of butter and syrup looks low to me.
If its no good asnit is you could try melting a couple more spoons of syrup and butter, stirring it through and re baking it. I haven't tried doing that after it's cooked though so no promises!
You could just break it up, scatter it on a tray and bake it a bit more and call it granola..........

Since childhood I've been using a recipe from an old childrens cookbook.

8oz of butter
8oz soft brown sugar
4 tablespoons on golden syrup.
(Please note, the recipe presumably meant measuring spoons, but we always made them using a serving spoon as that's what my mum called a tablespoon 😆 so probably at least 50% over? It's amazing so I still do)

Melt the above together in a big saucepan gently until melted and combined. Don't forget and let it boil as it goes like toffee......
Remove from heat and throw in 16oz oats and a good pinch of salt. I like Scots oats, the cheaper ones are fine but can be smaller cut and a bit dusty and I think the bigger flakes makes a nicer flapjack.

Press into a tin,

Bake at around 170 until it looks done! It will still feel soft and bubbly so I'd usually cook until the outside edges are lightly browning. But the mix is pretty nice eaten off a spoon so underbaked is still tasty!

I like adding sultanas to this mix, or ginger to a plain one sometimes. Apple makes the texture weird and cakey imo

I make soupdragons recipe although we still put some sugar in it. I push it down well in the tin so it holds together well enough for the kids to eat in the lounge :-)

if you like Bakewell tart, I recently made a version with 2tsp almond extract, 60g flaked almonds and 120g dried cranberries (Aldi are the best for that) added and they are incredible.

@moggle that sounds delicious! I've not attempted another flapjack in ages as it was such a disaster (though delicious dumped on top of some yoghurt for pudding!) but I might give that a go soon.