Flapjack disaster

[soupfiend]

Where did I go wrong?

I followed the recipe below but it came out like concrete, welded to the parchment paper, the few bits I managed to scrape off have now hurt my jaw, Ive woken up with a painful jaw and its from where I tried to salvage a few bits.

Its inedible, rock solid, you could pave roads with it, its in the bin now and its so solid it wouldnt even fit in the bin very easily because you cant break it up

It seemed to need a lot more cooking, so around 40 mins, did I overcook it? But if I had taken it out at the 20 mins mark it was still liquid and swimming?

I did add dried cherries to it and also chopped hazelnuts but cant see that would have made such a difference

https://www.grumpycookclub.com/flapjacks.html

Being pedantic but the recipe says take it out after 25 minutes. You’re saying at 20 mins it was liquid so you left it for 20 more but the extra 5/6 minutes it needed from the recipe might have been enough to set it.

No I was checking it at 5 min intervals after 20 mins, I like to to move the tin around in the oven because anything at the back of the baking tray cooks hotter than the front.

I have used loads of flapjack recipes and SoupDragons is the best by far - you can't go wrong with it.

I double the recipe and cook for a bit longer so as not to waste the remaining half tin of condensed milk. And because my family descends on the flapjacks like a swarm of locusts.

I thought the same - with the sugar and all the syrup it's effectively hard caramel. Blog recipes are often awful. I only ever use ones with good feedback, even then it's hard to know which are worth trying. The BBC Good Food website is really reliable.

OP a food processor should be robust enough to blitz up your rock hard flapjack, but I accept having bits of paper on it will be an issue.

Well as I say its in the bin now anyway and even that was difficult becuase you cant bend or manipulate the lump to fit it in the bin easily

Theres no way bits could be pulled for birds or whatever, you cant cut it

I use a BBC food recipe - sugar and honey, no golden syrup or condensed milk. Really simple and fool proof.

Soupdragon's recipe is the best by miles. I make a batch every week. Just double the quantities, it fills a standard tin perfectly. Not too sweet, easy to adapt with fruit or choc, stores well, holds its shape but still chewy.

I made a four ingredient fruitcake with condensed milk, that was on a Christmas cake thread. Dried fruit, condensed milk, Baileys, flour. So the condensed milk did the work of the fat and sugar and eggs in this case. It must have magical properties!

And I've just realised why I had a random tim of the stuff in my baking cupboard - for soupy's flapjacks!

I haven't tried soupdragon's recipe yet, had seen it ages ago, saved it then forgot about it until this thread, wondered why I had a tin of condensed milk in the cupboard! The recipe on the Taming Twins website is lovely, think it's called Foolproof Flapjacks, only requires oats, sugar, butter and golden syrup

I have a tab open with this at the moment I want to try this

I can report back that it is pretty tasty. I was using up leftovers from my proper Delia Xmas cake so had whole cherries and almonds and less dried fruit. Worth doing if you have stuff to use up.

I wont be able to try this for a while yet and would buy the ingredients but was wondering about fresh fruit, like pineapple, would that be too wet in it?

My mum has a recipe for a fruit cake that uses pineapple but involves soaking and the last time I cooked it, I just couldnt get it cooked, but the cake is phenomenal, an elderly Italian woman gave her the recipe many years ago.

BBC website has a yummy golden syrup flapjack which is easy and quick and takes only 10-15 minutes to cook -as other posters have said it’s still a bit runny when you take it out of the oven . If you want flapjack with all sorts of extra nuts and fruit in - start with the basic recipe and then adapt over time

Yeah, always use condensed milk and no sugar here. About 12 minutes in the oven. They should be set at the edge and runny in the middle when you take it out. You can freeze the other half of the condensed milk for the next batch.