Flapjacks

[funnyshapedcat]

How can I make them so they don't come out like paving slabs?

[carolyorkie2010]

Hmmm, so that's two of us then, LOL Hope someone can put us right.

[cookiecookuk]

more oats less cooking.

[funnyshapedcat]

I forgot to say, if they aren't like paving slabs they crumble and fall apart even when I press the mixture down 

I need a recipe please.

[****merlin*****]

i use this one, all the time

you can add fruit or not

i have made them as per the recipe, with apple sauce and cinnamon, and i have used a jar of (christmas) mincemeat, and with nothing at all

they always come out lovely and cut into squares easily 

they are pretty rich so you dont need big rectangles

http://hedgecombers.com/2009/02/06/the-best-flapjack-recipe-in-the-whole-wide-world-ever/

[captainbovine]

yes, it's like Cookie said, it's the cooking time. I used to make them and they too were like concrete, but I reduced the cooking time and they came out fab! unfortunately they were too good, so I had to stop making them before I blew up!!!

must try that recipe though, I need a good one with sugars reduced like that.

[stroppy*cow]

I always found that if they were left in the oven a bit too long and were like concrete, you just needed to leave them in a tin for a day or two.

2oz butter or block marg (doesn't work well with soft spread, or low fat)

1 rounded tablespoon golden syrup

1oz soft brown sugar (works perfectly well with plain granulated sugar)

4oz rolled oats

a pinch of salt.

mixture fits a 7" sponge cake tin. Gas mark 4, 350 degrees F for 20 minutes.

I always used to bake it on a well greased  and floured foil plate (placed on a metal baking sheet). Because the foil plate was flexible it was easy to get the flapjack off on the rare occasion that it stuck

Sorry, it is a very old recipe - goes back to 1977.

[funnyshapedcat]

Thank you for the recipes