Need help with my flapjack?!
Answers: i keep making flapjack and it kees going wrong it comes out the oven fine and then when i cut it it crimbles!! its doing my head in has anyone got a good recipe or any tips for me thanks in advance!
Folks, a British flapjack isn't at all like a pancake.
I haven't tried this recipe, but it's supposed to make chewy flapjacks, not crumbly ones:
Porridge (chopped rolled) oats 125 g
Rolled oats 125 g
Margarine 150 g
Golden syrup 75 g
Sugar 75 g
Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
Meanwhile line the baking tin with greaseproof paper.
Mix all the oats into the liquid.
Put the mixture into the baking tin & press flat.
Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
Leave to cool and set.
You can add raisins if you wish.
if you mean pancakes I usually cook them in a frying pan or skillet.
Chef Robert, Author of Chef Robert presents romantic dinners for two
do you mean pancakes. those are cooked on a skillet but heres a recipe anyways.
PANCAKES
2 eggs
2 cups all-purpose flour
2 3/4 cups milk, *see note
1/4 cup vegetable oil
2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).
Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one.
Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.
This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don't have buttermilk, you can add powdered buttermilk to the milk (a good thing to have on the shelf).
Makes about 18 four inch pancakes.
Serving Size: 6
You must be talking about something other than what I consider a "flapjack". To me, a flapjack is a pancake and you don't cook them in an oven. These are made on top of the stove in a frying pan. You pour the batter in a hot, greased pan, let it cook until the top is covered with bubbles, use a spatula and turn it over. Cooking time for one pancake is only about 1 minute. It's very quick and easy. I don't bother with making them from scratch. Any of the "complete" mixes are good. All you add is water. I can't even imagine why you're cooking them in the oven, but you're probably overcooking them by about 30 minutes.
http://www.flapjackrecipe.com/
or
nutty flapjacks
100g margerine
1 x15ml golden syrup
100g sugar
50g self raising flour
75g crushed cornflakes
50g rolled oats
melt marg and syrup very gently
mix dry bits pour on marg and syrup
spread on greased swiss roll tin press firmly down
bake 190c./375f/gas 5 for 20 mins
cut when warm
i love this recipe i use crunchy nut cornflakes in it even better
www.recipe.com