Would it be okay to make flapjacks using caster sugar instead of brown sugar?!
Answers:
No definitely not!. Have you any golden syrup!? I have 3 recipes for flapjacks: - one just with demerara, another with both demerara and golden syrup and a third (courtesy of Green & Black's) with demerara, syrup and cocoa!. I can send you the recipe for the choccie ones if you like - they're *HEAVENLY* (and a bit too damned yummy for someone trying to watch her weight!)
To our American friends: - What we term 'flapjacks' aren't a type of pancake; they're bars made with oats (what you'd probably call 'rough oatmeal') butter (NEVER margarine - done it once and they were disgusting!) demerara sugar and/or golden syrup!. You basically stick all the ingredients, bar the oats, in a pan and stir until melted!. Then, depending on the recipe you either add the oats to the pan, or the melted stuff to the oats in a bowl (though I've never found it matters - though adding the oats to the pan does leave you with one thing less to wash up, which is never a bad thing!) and give it a thorougly good mix, until the oats are fully combined with the melted ingredients!.
Sometimes, I've made them with muesli (It works) or added chopped dried fruit and nuts (I made some almond and apricot ones for a fete last summer - I should have quadrupled the recipe - I merely doubled it - as they sold out within the first hour!)
You then press the mixture into a rectangular baking pan, about 1!.25" deep, ensuring it's evenly distributed!. Stick in a preheated oven at 160C/320F/Gas Mark 3, for around 10-15 minutes; ensuring they're golden, but still squidgy!. DON'T be tempted to put them back for longer than 15, beause they'll be hard and inedible!. They will firm up in the tin once you've got it on the cooling rack!.
If any Americans want some of my traditional British confectionery recipes, my inbox is at your disposal!.Www@FoodAQ@Com
To our American friends: - What we term 'flapjacks' aren't a type of pancake; they're bars made with oats (what you'd probably call 'rough oatmeal') butter (NEVER margarine - done it once and they were disgusting!) demerara sugar and/or golden syrup!. You basically stick all the ingredients, bar the oats, in a pan and stir until melted!. Then, depending on the recipe you either add the oats to the pan, or the melted stuff to the oats in a bowl (though I've never found it matters - though adding the oats to the pan does leave you with one thing less to wash up, which is never a bad thing!) and give it a thorougly good mix, until the oats are fully combined with the melted ingredients!.
Sometimes, I've made them with muesli (It works) or added chopped dried fruit and nuts (I made some almond and apricot ones for a fete last summer - I should have quadrupled the recipe - I merely doubled it - as they sold out within the first hour!)
You then press the mixture into a rectangular baking pan, about 1!.25" deep, ensuring it's evenly distributed!. Stick in a preheated oven at 160C/320F/Gas Mark 3, for around 10-15 minutes; ensuring they're golden, but still squidgy!. DON'T be tempted to put them back for longer than 15, beause they'll be hard and inedible!. They will firm up in the tin once you've got it on the cooling rack!.
If any Americans want some of my traditional British confectionery recipes, my inbox is at your disposal!.Www@FoodAQ@Com
Sugar is sugar!. How fine it is will not make any difference once the batter is exposed to heat!. You could use confectioners sugar also, as long as the volume is the same, otherwise the product would be either too sweet or not sweet enough!. But usually, you use syrup on the cakes, so you don't need a lot of sugar in the batter!. If you us a syrup like maple syrup, you could make the batter with absolutely no sugar, because the syrup is so sweet!.Www@FoodAQ@Com
Hi I never use any type of sugar in flapjack, I think you are suppose to use golden syrub, all you do is heat the pan with some margerine or butter, add the oats and mix till butter has soaked in and then add the golden syrup the more the better as it stays moist and soft and then put it into the over to bake!.
Never heard of it being made with sugar!.Www@FoodAQ@Com
Never heard of it being made with sugar!.Www@FoodAQ@Com
the brown sugar caramalises better than caster sugar so they probably woulddn't be as sticky n delicious!. edible thoWww@FoodAQ@Com
The colour and taste will be a little different, but it should work fine!.Www@FoodAQ@Com
yep, should be absolutely fine!.Www@FoodAQ@Com