4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[~lizzy~]

I am after a flapjack receipe that does not go rock hard,

I want to make a large batch of them with the children (childrens nursery) and be able to keep them for several days and we can eat them for snack.

 

I have tried about three but all were horrible.

liz

[..lay a little egg for me]

After a lot of experimentation, I decided that the key to having chewy flapjacks is to bake them at a much lower temperature than most recipes suggest. I would try going down to 160 deg C and taking them out as soon as they start to colour. Also, a high proportion of white sugar will make them hard, so go for recipes using brown sugar as well as the golden syrup.

 

I will look out the recipe I use and post it for you...I haven't used it for ages because it needs a whole block of butter which makes me feel a) guilty and b) decadent. ...and also I have run out of golden syrup!

[fluffyknickers]

I make flapjacks using a very simple and delicious recipe from this site - they can be made with just syrup, oats and the oil (scroll down to find the omegamix bars)

 

http://www.hillfarmoils.com/recipes.htm

 

 

 

I came across it as was lookin at ways of getting Omega 3 in my fish allergy son. This oil is brilliant and retains its omega 3 when cooked.

 

These flapjacks are TOTALLY delish and take me minutes to whip up.

 

I have added various things in the past like chocolate, raisins, seeds etc but my family just love them plain.

 

The oil is now widely available in supermarkets - its fairly pricey but I think totally worth it.

 

Just ensure you do not overcook them

x

[..lay a little egg for me]

Found my recipe at last!

 

After a LOT of experimentation, this is the recipe that I decided gave just the right combination of sweetness and chewiness:

 

250g butter

400g rolled oats

150g soft brown sugar

100g golden syrup

 

Melt butter in a large saucepan. Add sugar and golden syrup, then stir in oats. Mix well. Turn into an approx 20 x 20 cm tin and bake at 150-160 deg C for approx 45 mins or until lightly browned. Turn oven down after first 15 mins if it looks as if they are browning too quickly. Cool in tin. Cut into squares before fully cooled; turn out when cold.

 

I sometimes used to add about 100g chopped mixed nuts to this mixture.

[~lizzy~]

Thank you for those i will give them all a go and like you say i could just try brown sugar and a lower temperature.

liz