another tray of flapjacks in the bin!...How do I stop them crumbling?

[murphyslaw]

Used butter, golden syrup, brown sugar and oats.

I did press them down before baking and they were cooked for 20 minutes. Where am I going wrong any suggestions please

did you leave them to set

don't throw them out

give them to a small child/husband to eat for breakfast

Maybe you need more syrup, make them moister! (love that word if there is such a word!)

Make double quantities to make them thicker (but only need to add 10 - 15 mins onto cooking time) and use plenty of golden syrup, leave them in the tin for 10 mins or so to set before turning out (I put baking parchment underneath to stop them sticking to tin).

Actually I use 3 x recipe quantities and split the mixture between 2 sponge cake tins - ie 9oz butter, 9oz sugar, 15oz oats and bit more than 6 tbspns golden syrup. Then gas mk 4 for 30ish mins

Enjoy!

Did you use baking parchment or greasproof paper?

Recipes vary alot and some come out dry and others gooey!

Cut them in the tin, and then leave them to cool completely before you try to get them out!

also if if you are using nigellas reciepe there is an error with the quantities !

Try this recipe instead:I've done extensive research ...

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
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.

Usually use bak parch but whatever I've got

I buy Tesco value oats, butter, and syrup. When I'm stirring oats in at end I often add more if it looks too gooey. Trial and error and experience - so make them more often

Another suggestion - Dont throw it out, mix with melted chocolate instead, leave to set in the fridge

mmmmmmmmmmmmmmmmm

My recipe is 400g oats, 200g butter, 200g honey, 200g demarara sugar. They are absolutely delicious. Use baking parchment to line your tin, helps stop the edges burning and becoming inedible. Take out the oven before it goes too brown. I usually cut mine before cool but try waiting to cool first. Lift it out of your tin with the baking parchment (having made sure it is over the edge when you put it in) and it is easier to cut up. Honey really makes them taste nicer. I have not used syrup since making with honey. The above recipe is from the BBC recipes, we love it.

I like Yurtgirl's suggestion

By the way that is runny honey obviously