I tried to make Soots Flapjacks from How to be a Domestic Goddess (p232), and I followed the recipe to a T. They baked till they were golden brown but they didnt set and now I have granola instead of flapjack bars. Any idea what could have gone wrong? Thanks!
Why is it I am able to make all sorts of cakes perfectly, but my flapjacks always crumble? I have tried adding extra syrup or extra butter, but they still refuse to stick together! Please help! MelGood
There are two styles of flapjacks, chewy and crispy, and each style has their own fans. The thing most likely to determine the texture of the flapjacks is the baking – slightly underbaked flapjacks will come out on the chewy side and those baked for longer will be crisper. When baking the flapjacks, only bake them until the edges have turned golden and the centre is still a little soft – so for Soots Flapjacks we would suggest checking them after 20 minutes in the oven. We would also suggest rotating the baking tin halfway through the baking time to give more even cooking. Once the flapjacks have come out of the oven mark them into bars but then leave them to cool fully before removing them from the tin. It is also useful to line the tin with baking parchment (parchment paper), with paper coming up the sides of the tin. This make is easier to lift the flapjacks out of the tin once they are cold.
The type of oats used can also effect the texture. Nigellas recipe uses standard rolled oats (quick-coking oats), which are fairly fine but not powdery so shouldnt be confused with instant oat cereal. The larger “jumbo” (old fashioned) oats tend to give a crumblier flapjack as they dont 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. There is also a fairly easily recipe based on the ratio of oats to other ingredients for flapjacks which may be worth trying if Soots Flapjacks are not quite to your taste. The ratio is for oats:butter:soft light brown sugar:syrup and it is 4:3:2:1. So measure the thickness of oats that are needed for your baking tin, weigh the oats then use 3/4 of the weight in butter, 1/2 weight in brown sugar and 1/4 weight in golden syrup. Melt butter, sugar and syrup together then stir in oats. Put in a lined tin and bake at 180c/355F until just golden on top (usually 20-25 minutes). Mark into bars and let cool completely. For chewier bars make a thicker layer of oats and for crisper ones use a thinner layer of oats.
Over mixing: Over mixing the ingredients can cause the gluten in the flour to become overdeveloped, which can make the flapjacks tough and crumbly. Over cooking: If you cook your flapjacks for too long, they may become dry and fall apart. Using too much dry ingredients: If you add too much dry ingre.
Ingredients 190g butter 175g/100ml golden syrup or rice malt syrup 190g soft brown sugar 110g crunchy peanut butter (100% peanuts with no added sugar) 1 tsp vanilla essence 50g plain flour (I use gluten-free plain flour) ½ tsp ground cinnamon 300g porridge oats (I use Flahavans organic) 50g desiccated coconut or ground almonds 110g sesame/sunflower/pumpkin seeds, or chopped nuts 110g raisins, dried cranberries, chopped soft apricots or chopped dates Pinch of sea salt
We are five adults in our house. My shopping bill feels like it. Baking ingredients account for some of it as I love baking. As head chef at work, I only really get to bake at home. I have played around with the recipe and this is my favourite. They are rich, so cut them small and don’t eat too many at a time.
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). Cool on a wire rack. Cut into squares. They will keep for a week to 10 days in an airtight container and freeze really well.
There are two styles of flapjacks, chewy and crispy, and each style has their own fans. The thing most likely to determine the texture of the flapjacks is the baking – slightly underbaked flapjacks will come out on the chewy side and those baked for longer will be crisper. When baking the flapjacks, only bake them until the edges have turned golden and the centre is still a little soft – so for Soots Flapjacks we would suggest checking them after 20 minutes in the oven. We would also suggest rotating the baking tin halfway through the baking time to give more even cooking. Once the flapjacks have come out of the oven mark them into bars but then leave them to cool fully before removing them from the tin. It is also useful to line the tin with baking parchment (parchment paper), with paper coming up the sides of the tin. This make is easier to lift the flapjacks out of the tin once they are cold.
I tried to make Soots Flapjacks from How to be a Domestic Goddess (p232), and I followed the recipe to a T. They baked till they were golden brown but they didnt set and now I have granola instead of flapjack bars. Any idea what could have gone wrong? Thanks!
Why is it I am able to make all sorts of cakes perfectly, but my flapjacks always crumble? I have tried adding extra syrup or extra butter, but they still refuse to stick together! Please help! MelGood
The type of oats used can also effect the texture. Nigellas recipe uses standard rolled oats (quick-coking oats), which are fairly fine but not powdery so shouldnt be confused with instant oat cereal. The larger “jumbo” (old fashioned) oats tend to give a crumblier flapjack as they dont 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. There is also a fairly easily recipe based on the ratio of oats to other ingredients for flapjacks which may be worth trying if Soots Flapjacks are not quite to your taste. The ratio is for oats:butter:soft light brown sugar:syrup and it is 4:3:2:1. So measure the thickness of oats that are needed for your baking tin, weigh the oats then use 3/4 of the weight in butter, 1/2 weight in brown sugar and 1/4 weight in golden syrup. Melt butter, sugar and syrup together then stir in oats. Put in a lined tin and bake at 180c/355F until just golden on top (usually 20-25 minutes). Mark into bars and let cool completely. For chewier bars make a thicker layer of oats and for crisper ones use a thinner layer of oats.
Family Guy – WHERE are my flapjacks??? HD
FAQ
How do you keep flapjacks from crumbling?
Why do my flapjacks not stick together?
Why do flapjacks go crumbly?
What happens if you put too much syrup in flapjacks?
Why do flapjacks fall apart after baking?
There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats are better. Slicing them into bars while still warm can often cause them to fall apart. If you partially slice them and pop them in the fridge, this will speed up the cooling process.
Why do flapjacks fall apart?
The Main Causes of Flapjacks Falling Apart Some of the main causes of flapjacks falling apart are: Over-mixing the Batter Over-mixing the batter can lead to tough and rubbery flapjacks that are more likely to fall apart. This happens because over-mixing causes gluten to develop in the flour, making it more elastic and difficult to work with.
Why are my flapjacks crumbly?
If you get the flapjack out of the pan before it has finished cooling, you may find yourself with a crumbly mess. Allowing the flapjack to cool gives it time to harden and properly bind together. How Do You Fix Crumbly Flapjacks? There is no single solution that can fix crumbly flapjacks as it depends on the reason that they are falling apart.
Why do flapjacks turn soft?
Adding flour helps make them chewy and soft. If you missed the flour, that could be the reason. If they do turn hard, leave them in the open air for a few hours to help soften them a little. TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars. Should Flapjacks be Soft when they come out of the Oven?