How do you make the perfect flapjack?!
How do you make the perfect flapjack?
Whenever I try to make flapjacks, no matter what I do they always come out really crumbly, any tips as to what to do to prevent this??
Answers:
lower the heat and a little longer on the skillet.
Slow cook...low heat.
1 Cup Butter milk
1 Cup flour
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
dash of salt
This is my grandmothers recipe. Do not cook these in oil, use a hot griddle and some cooking spray.
This recipe has been used by hundreds of food tech students...and not one has gone wrong (or very few). It is the recipe my mum (a food tech teacher) uses and it is very good! Melt chocolate on top or add almonds into the mixture (i have done this, it is very good and adds extra crunch)
Ingredients:
200g margarine
100g demerara sugar
200g golden syrup
400g rolled oats (make sure they are porridge oats and not jumbo oats)
1. Switch on the oven at 180°c, Gas mark 4.
2. Line a tin 16 x 28cm with non stick baking parchment.
3.Measure the margarine, sugar and golden syrup into a saucepan, and melt them together gently over a medium heat, stirring with a wooden spoon. Do not let the mixture boil.
4. Add the oats and stir well. Press into the prepared flapjack tin and bake for 15 minutes until golden brown.
5. Cut into rectangles whilst still warm. Cool in the tin then break into the marked fingers.
Good luck!
Grease a non-stick shallow baking tray 30x25cm. Set the oven to Gas Mark 5, 190 C.
Melt 150g butter in a large saucepan or microwave.
Mix in 200g porridge oats and 100g demerara sugar.
Heat a metal tablespoon in boiling water then use to measure out 2 tablespoons golden syrup straight into the pan or bowl. Mix all together and spoon into the baking tray. Press to level.
Bake for 25-30 minutes until golden brown on the edges. Cut into 16 fingers in the tin and leave to cool for 10 minutes then turn out to cool completely.
Store them in a tin for 24 hours to become even more sticky.
Yum yum!