If it is, it could be down to either the type of porridge oats that you used. Neither are right or wrong but each oat type will produce a different texture. You may have left them in to cook for a little too long. Once the flapjacks start to harden up slightly around the edges it is definitely time to take them out. Also, try not to allow the butter and sugar to boil during the melting stage. Shortbread Banana Bread Cupcakes. Please leave a comment on the blog or share a photo on Facebook.
I accept the Privacy Policy. Great recipe, mixture looked dry going into the baking tin so I compressed the mixture with the back of a spoon before putting in the oven, and they came out perfect! Took 20 mins to cool fully and tasted fab! Thank you. Thanks for this recipe.
It's now my 'go-to' flapjack recipe to keep the kids and husband happy! Hi, I have made this recipe and passed it on to so many others, we love it. Yes, I was thinking along the same lines as you when I made it again recently especially after a December of sugar!
I am going to experiment with reducing the sugar as I'm sure it can be done. I did try making it with bananas for the sweetness, my first attempt didn't turn out too well so I need to try it again before sharing, haha! Mine are taking a lot longer than 5 minutes to harden and I followed the directions. Had to put them in the freezer to try and speed up the process.
Delicious but don't say they take 5 mins to harden. Jump to Recipe. Continue to Content. Ingredients g 8oz butter g 8oz soft brown sugar 4 tablespoons golden syrup g 16oz porridge oats. Place the butter and sugar in a saucepan. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon.
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack. Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares.
Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack. Raisin and honey: Omit the coconut and golden syrup. Replace with 2 level tbsp honey about 50g , g raisins and the grated zest of 1 unwaxed orange. Walnut and maple syrup: Omit the desiccated coconut, replace the golden syrup with 1—2 tbsp maple syrup and add 75g chopped walnuts. Our cake making courses are a firm favourite here at the River Cottage Cookery School. What say you STWers?
SM Posted 11 years ago. Posted 11 years ago. I find taking half the oats and bashing them with a rolling pin improves the consistency a lot Posted 11 years ago. I find taking half the oats and bashing them with a rolling pin improves the consistency a lot.
Lionheart Free Member. I think it depends on cooking temp and time. Surf-Mat Free Member. MUCH more syrup and marg than looks healthy. I use a recipe I got from PeterPoddy. DezB Full Member. BigJohn Full Member. And cover with foil in the oven when cooking, take out while still squidgy. Aprox quantities, 40g veg oil g dried fruit blended in a blender with a dash of water to make a paste g mixed nuts don't break up the big brazil or wallnuts g omega 3 mix seasme seeds etc from holland and baret, jullian graves etc g oats i think, could have been more 3tbs syrup very heaped 3tbs sugar 1 beaten egg Add the oil to a pan and WARM don't heat it too much Add the dried fuit paste, syrup, sugar and stir on a very low heat till its all dissolved.
Top nosh! Bloody hell, that's a lot of ideas there. Seems like nearly everyone has their own version. Looks like I'm going to be doing some serious baking over the next couple of weeks. TVM Posted 11 years ago. Bunnyhop Free Member.
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