Why do my flapjacks always turn out brittle and not soft /chewy

[wherehaveallthegoodfolkgone]

Morning,
Here's the recipe I use: 115g butter, same caster sugar
85g golden syrup
225g oats
1 tsp vanilla
Bake 25 min at 180

What's going wrong? And does anyone have a recipe for softer oats that won't break my teeth?
Thanks all

A fudgy flapjack?!

I'm sorry but absolutely not. A flapjack should not have a fudgy consistency. If you want a fudgy consistency, eat fudge.

@BraveBlueDuck calm down, I'm not forcing you! I make flapjack for the kids packed lunches loaded with seeds because we try to not eat UPF and having tried every recipe under the sun this is their favourite, not sure fudge would have quite the same nutritional benefits as an an oat and seed based flapjack...but feels like more of a treat, it's the dessert portion of their meal.

www.whatkatysaid.com/quick-and-easy-microwave-flapjack-recipe/

I've always made flapjacks in the microwave, don't crumble and are never dry

Something like the recipie attached.

I do the same - what else am I going to do with the other half a tin of condensed milk?
I always eat far too much of them

Use jumbo oats!

I'll post my recipe later but you're probably cooking them too long and perhaps slightly too hot. They continue cooking after coming out of the oven and harden up a lot, so may seem soft when you take them out.

What's the method?
Try doubling the syrup. My recipe has similar ratios of oat/sugar/butter but I use more syrup.
And maybe use a smaller tin so it's deeper and bake for less time. I cook until starting to colour around the outside edge but is still really soft when hot. They firm up as they cool, if you cook until brown all over they will be rock hard

SoupDragon's tecipe is great. The condensed milk makes a big difference.

175g butter (use salted)
140g golden syrup
50g light muscovado sugar
250g oats

180 degrees/160 fan
20 mins

Gently heat 1st 3 ingredients until sugar dissolved. Remove from heat and stir in oats.

Oven 20 mins.

Cool 5 mins, mark into bars or squares while still warm.

Cool in tin and cut into pieces.

If you want a crispier flapjack bake for 25 mins)

Note they feel soft when coming out of the oven but firm up as they cool

I believe condensed milk can be kept in the freezer - I hope so anyway, as I have some in there at the moment!

The trick is lowest shelf in over take it out 5 mins sooner than it says and put the temp lower than it says it will still look uncooked when you take it out but the cooking process will continue

Placemarking!

Condensed milk gives you the fudgy texture.

That's everyone for the @soupdragon recipe. Amazing!