Flapjack Recipe - Completeness (2024)

FAQs

How do you keep flapjacks from falling apart? ›

Sprinkle with a tiny bit of sea salt. 4 Spread the mixture out, pressing it out evenly with the back of the spoon. 5 Bake for 25 minutes until golden. After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart).

When the flapjacks are pale golden and still very soft to the touch, remove them from the oven. If you allow them to colour to a dark golden, they will be extremely difficult to eat, and break into hard shards of biscuit. If this happens, use the crumbled flapjacks as porridge topping.

For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.

Why do my flapjacks go hard? Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly.

Use as a crumble topping for fruit, yogurt, ice cream. Or sundae - layers of fruit, yogurt and crumble. Or custard.

The lumps form because flour contains gluten, a sticky substance that activates when it gets wet and mixed. If gluten is over-mixed it becomes tough, rubbery, and unappetizing. Don't worry about the lumps; they'll disappear when you cook your flapjacks!

The larger "jumbo" (old fashioned) oats tend to give a crumblier flapjack as they don't seem to bind so well. If the mixture continues to be crumbly then you may like to increase slightly the amount of golden syrup in the mixture.

Bake the flapjacks for 25 minutes for a chewy result or 30 minutes for a crunchy one, and in both instances until the mixture is set and golden. Leave to sit and cool for about five minutes, then cut into squares and leave to cool completely in the tin; the flapjacks will harden as they do so.

Put it in the oven for 20-25 minutes. It should look a bit runny still, because it will keep cooking in the tin for another five minutes. Leave it to cool for ten minutes and then cut it into 12 pieces.

The flapjacks are cooked once the edges are golden and only the middle wobbles. They may look slightly bubbly on top, this is normal. If you overbake the flapjacks they will be hard and crumbly, rather than soft and chewy. Make sure you let the flapjack cool fully before adding the topping.

Can I rebake flapjack? ›

The second batch when they crumbled I thought it was because of me adding a bit of water so rebaked them. To make them a bit more gooey add more syrup only. Also what type of oven are you using, if it is a fan then make sure you lower the temperature and possibly give less cooking time. Hope this helps.

Unfortunately, as ovens vary, it could be that the oven runs a little hot, in which case it may help to reduce the temperature by 10-20c or 25-50F. Also, the pan should be on the middle shelf of the oven if you are using a standard (not fan or convection) oven.

Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft. Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!

When you overcook a flapjack, the golden syrup dries out and it becomes crumbly. An undercooked flapjack will have a raw doughy texture that doesn't hold its shape.

More fat (butter) is the answer. I use gluten free oats as some of my children are Coeliac and I always had problems with flapjacks being far too hard.

In my experience they don't last long enough to be stored, but if your family is resisting too much temptation, you can store the flapjacks in an airtight container for about 7 days. In the freezer You can also freeze them in portions for up to a month.

Make sure your flapjack is completely cool before you try and remove it from the tin. If it's still warm, it will stick to the greaseproof paper. As this is a chewy flapjack recipe, the middle of the flapjack can be a little sticky when you cut it.

The second batch when they crumbled I thought it was because of me adding a bit of water so rebaked them. To make them a bit more gooey add more syrup only. Also what type of oven are you using, if it is a fan then make sure you lower the temperature and possibly give less cooking time. Hope this helps.