LJ's Chooks Posted October 3, 2008 Share Posted October 3, 2008 My little one loves the freshly baked flapjack bites that you get in all good supermarkets and some rubbish ones too... but i hate giving him them. Has anyone got a clue how to make them gooey and yummy... he turns his nose up at mine as it goes a bit hard on top... unless i leave it for a few weeks to soften I've promised the two of them that i would make some today whilst they are at school and nursery.... any idea omlet baking gurus????? Quote Link to comment Share on other sites More sharing options...
redhotchick Posted October 3, 2008 Share Posted October 3, 2008 Banana Flapjack What You Need (makes 8-10 flapjacks) 75g (3oz) polyunsaturated margarine 2 tablespoons honey 75g (3oz) soft brown sugar 1 large banana mashed 200g (8oz) rolled oats (porridge oats) How To Make It Preheat oven to 180C/360F/Gas Mark 4. Place the margarine, honey and sugar into a pan and heat gently until the sugar has dissolved. Remove from heat, stir in the banana and oats, and mix thoroughly. Press into a lightly greased small square baking tin (approx. 1 inch deep). Bake for 35-40 minutes until golden brown. Leave to cool completely before removing from the tin. Store in an air-tight container. Try making different flapjacks: Banana and sultana flapjack: add half a cup of sultanas and reduce the sugar content by 25g (1oz). Instead of banana try other fruits such as pureed/finely chopped apple, peaches or apricots. I've posted this before and I know at least one other person has made and enjoyed them. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 5, 2008 Share Posted October 5, 2008 I have just made some flapjack using stewed apple instead of banana. It's come out really well and I think I will make more tomorrow, perhaps double the quantities. Do you think it would freeze well? Thank you Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 8, 2008 Share Posted October 8, 2008 I searched for ages to get a recipe that was not so hard and crunchy and discovered that it is not the recipe so much as the cooking temp. I now cook my flapjacks at 150 degC and take them out as soon as they start to change colour. Also, cutting down on sugar and increasing the golden syrup content makes for a more gooey product. Mind you, since getting the girls I don't make flapjacks much as I am always needing to use up eggs! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted October 8, 2008 Share Posted October 8, 2008 I have just made some flapjack using stewed apple instead of banana. It's come out really well and I think I will make more tomorrow, perhaps double the quantities. Do you think it would freeze well? Thank you I'd definitely give freezing a try. Probably best eaten within a month of freezing anyway. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 8, 2008 Share Posted October 8, 2008 Thanks I need to do some more cooking - they've all gone! Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 9, 2008 Share Posted October 9, 2008 How much stewed apple did you use? It sounds nice , we made something similar with some of last years frozen strawberries and that was nice, but i think apple would be better. Quote Link to comment Share on other sites More sharing options...
rachel19 Posted October 10, 2008 Share Posted October 10, 2008 Mmmmm i love apple and cinnamon flabjack - is lovely Quote Link to comment Share on other sites More sharing options...
Guest Posted October 12, 2008 Share Posted October 12, 2008 How much stewed apple did you use? It sounds nice , we made something similar with some of last years frozen strawberries and that was nice, but i think apple would be better. I'm not sure. I tried to guess an equivalent to 1 mashed large banana, which comes out at a fair bit really. maybe 3-4 tbsps? Quote Link to comment Share on other sites More sharing options...
Christian Posted October 12, 2008 Share Posted October 12, 2008 I made the banana ones yesterday and they were really nice. Thanks. Quote Link to comment Share on other sites More sharing options...
LJ's Chooks Posted October 13, 2008 Author Share Posted October 13, 2008 Yummy - thanks for the replies. Just been away for a few days, before i went i had a go at one recipe... mixing rolled oats and chopped oats it was grim and everyone refused to eat it!!! Cant wait to give this a go!!! thank you Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 16, 2008 Share Posted October 16, 2008 I made the stewed aple version yesterday I used rather a lot of apple and it was very soft and yummy. I used three small bramley apples and didn't sweeten them just added a few sultanas too and it was lovely. I left ED in charge of taking it out of the oven while I took YD to her drama group and when I got back she was panicing that they were burnt but the top was brown but they were soft and moist underneath after only 30 minutes. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted October 16, 2008 Share Posted October 16, 2008 Chickencam, did you not use sugar or honey? That's interesting. I do find them sweet but have hesitated to cut out both! I may be more adventurous this weekend. I'm minding my nieces and this recipe is so easy, it's great for children. Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 17, 2008 Share Posted October 17, 2008 I used 2 scant tablespoons of honey and demerara sugar which I had in. The apples I used were cooking apples and I didn't add any sugar to those, they were still quite sweet but not overly so. I don't have a sweet tooth and they were fine for me Quote Link to comment Share on other sites More sharing options...
redhotchick Posted October 26, 2008 Share Posted October 26, 2008 I just made these with half the sugar, half the honey, 2 bananas (instead of one) and 2oz of sultanas. I didn't put any margarine in but then added 2 tbls of vegetable oil at the end (until the mixture was holding together). I used the microwave to heat the sugar and honey, which was easy and saved washing a pan! They look ok. I'm taking them into work tomorrow. I'll report back after that. Quote Link to comment Share on other sites More sharing options...
Snowy Posted October 26, 2008 Share Posted October 26, 2008 If anyone has the River Cottage Family cookbook, there is a delicious flapjack recipe in there - and they turn out much softer than the normal recipes as HFW adds some flour to the mix. Also, the raisins are soaked in warmed lemon juice first so it has a lovely tangy flavour. I'll post the recipe if anyone wants it. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 6, 2008 Share Posted November 6, 2008 Yes please Quote Link to comment Share on other sites More sharing options...
Snowy Posted November 6, 2008 Share Posted November 6, 2008 Nicola's Zesty Flapjacks - from River Cottage Family Cookbook 1 orange 1/2 lemon 100g raisins 100g (about 4 tbsp) golden syrup 200g unsalted butter 100g soft brown sugar 250g jumbo oats 100g plain flour 100g pine nuts 23cm sq baking tin lined with parchment Preheat oven to gas 3/160c grate zest of orange & lemon into large saucepan. Into a small saucepan add juice from both and raisins. Bring to boil, remove from heat and leave in a warm place to allow raisins to plump up. Add golden syrup to zest in large pan, plus butter and brown sugar. Heat gently until melted and sugar dissolved. Remove from heat. Add oats, flour and pinenuts, then add raisins and citrus juice. Mix well. Spread in tin and bake for 25 - 30 minutes. Absolutely gorgeous! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 6, 2008 Share Posted November 6, 2008 Weird I was just about to post a link to the Channel 4 website - where you can also find this recipe! Thanks Snowy, I want to try this! Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 7, 2008 Share Posted November 7, 2008 Thanks Snowy I will give those a go Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 8, 2008 Share Posted November 8, 2008 I don't make that sort of flapjack as they contain flour - a shame for something that most people who have to avoid wheat knows is usually wheat free They do sound nice though. Quote Link to comment Share on other sites More sharing options...
Snowy Posted November 8, 2008 Share Posted November 8, 2008 I don't make that sort of flapjack as they contain flour - a shame for something that most people who have to avoid wheat knows is usually wheat free They do sound nice though. You could still try the fruit soaked in lemon juice bit Lesley - that made it really tasty! Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 8, 2008 Share Posted November 8, 2008 I don't make that sort of flapjack as they contain flour - a shame for something that most people who have to avoid wheat knows is usually wheat free They do sound nice though. You could still try the fruit soaked in lemon juice bit Lesley - that made it really tasty! as long as it's apricots and not squashed flies Quote Link to comment Share on other sites More sharing options...
Snowy Posted November 8, 2008 Share Posted November 8, 2008 I don't make that sort of flapjack as they contain flour - a shame for something that most people who have to avoid wheat knows is usually wheat free They do sound nice though. You could still try the fruit soaked in lemon juice bit Lesley - that made it really tasty! as long as it's apricots and not squashed flies I did it with apricots as I didn't have enough raisins - still yummy! By the way - apricots are orange!!!!! Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 8, 2008 Share Posted November 8, 2008 When I make flapjacks, I think I use a bit extra golden syrup and don't cook them for too long, they don't need cooking really just melting. Then they come out really nice and soft. Quote Link to comment Share on other sites More sharing options...
