Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Superior flapjack
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Thu Aug 02, 12 6:51 am    Post subject: Superior flapjack  Reply with quote    

Not my name for it. It's got flour in it which makes the difference I think. The recipe was given to me by a friend years ago. She made large batches to sell locally so the quantities were approximate. My sort of recipe really.

Butter (or margarine) 7oz
Sugar 8oz
Syrup large spoonful
Flour (usually plain) 4oz
Oats 12oz

Melt sugar and fats gently together. Mix in flour and oats. Stir altogether until combined. Add handfuls of nuts, seeds, chocolate chips or whatever added extras you fancy. Pour into a shallow tray lined with greaseproof paper. It should be about an inch deep.

Cook in a medium oven until it's just starting to turn a golden colour, around 30 to 40 minutes but keep checking.

It can be coated with chocolate.

Cut up in tin before it has completely cooled.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35042
Location: Devon
PostPosted: Thu Aug 02, 12 7:33 am    Post subject: Reply with quote    

Thank you.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35042
Location: Devon
PostPosted: Sat Mar 28, 20 1:58 pm    Post subject: Reply with quote    

Just putting this on top of the pile.

gz



Joined: 23 Jan 2009
Posts: 6881
Location: Ayrshire, Scotland
PostPosted: Sat Mar 28, 20 4:59 pm    Post subject: Reply with quote    

Looks worth a try!
I find most flapjack recipes behave even better with the addition of a very small amount of cold water.
Any suggestions why?

Fee



Joined: 21 Mar 2005
Posts: 15922
Location: Earth
PostPosted: Sun Mar 29, 20 8:58 am    Post subject: Reply with quote    

Going to make some of this when I get out the bath.

Nick



Joined: 02 Nov 2004
Posts: 34243
Location: Hereford
PostPosted: Sun Mar 29, 20 12:09 pm    Post subject: Reply with quote    

gz wrote:
Looks worth a try!
I find most flapjack recipes behave even better with the addition of a very small amount of cold water.
Any suggestions why?


Might be the same as adding some flour here. Water would dissolve some starch/gluten and allow it to ooze between oats. When bakes the water would leave but the protein would remain. So a better texture. More structure. But, depends what you mean by better? Might be you just like them slushie?

Nick



Joined: 02 Nov 2004
Posts: 34243
Location: Hereford
PostPosted: Sun Mar 29, 20 3:52 pm    Post subject: Reply with quote    

Can confirm, they are very nice.
Thank you

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sun Mar 29, 20 8:52 pm    Post subject: Reply with quote    

2012! What's it doing back up here? I still make them to this recipe, sort of.

gz



Joined: 23 Jan 2009
Posts: 6881
Location: Ayrshire, Scotland
PostPosted: Sun Mar 29, 20 9:23 pm    Post subject: Reply with quote    

Nick wrote:
gz wrote:
Looks worth a try!
I find most flapjack recipes behave even better with the addition of a very small amount of cold water.
Any suggestions why?


Might be the same as adding some flour here. Water would dissolve some starch/gluten and allow it to ooze between oats. When bakes the water would leave but the protein would remain. So a better texture. More structure. But, depends what you mean by better? Might be you just like them slushie?

Not slushy..but not jawbreaking either! And not falling apart. It doesn't have to be a lot of water
The explanation of the chemistry makes sense.

tahir



Joined: 28 Oct 2004
Posts: 44534
Location: Essex
PostPosted: Mon Mar 30, 20 8:06 am    Post subject: Reply with quote    

we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals

gz



Joined: 23 Jan 2009
Posts: 6881
Location: Ayrshire, Scotland
PostPosted: Mon Mar 30, 20 10:22 am    Post subject: Reply with quote    


Fee



Joined: 21 Mar 2005
Posts: 15922
Location: Earth
PostPosted: Mon Mar 30, 20 11:12 am    Post subject: Reply with quote    

tahir wrote:
we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals


Good plan!

Nick



Joined: 02 Nov 2004
Posts: 34243
Location: Hereford
PostPosted: Mon Mar 30, 20 11:12 am    Post subject: Reply with quote    

Nick wrote:
Can confirm, they are very nice.
Thank you


Hm. Maybe I baked them 5 minutes too long. They are very hard this morning. Biscuit like. I made them thinner, too. Very nice flavour. But crunchy now.

Nick



Joined: 02 Nov 2004
Posts: 34243
Location: Hereford
PostPosted: Mon Mar 30, 20 11:13 am    Post subject: Reply with quote    

Fee wrote:
tahir wrote:
we should start a biscuit recipes megathread, I'm going to bake some this week for staff at local hospitals


Good plan!


He has kept very quiet about handing out hundreds of bottles of juice to them already.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35042
Location: Devon
PostPosted: Mon Mar 30, 20 2:49 pm    Post subject: Reply with quote    

Nick wrote:
Nick wrote:
Can confirm, they are very nice.
Thank you


Hm. Maybe I baked them 5 minutes too long. They are very hard this morning. Biscuit like. I made them thinner, too. Very nice flavour. But crunchy now.


Break them up and call them granola?

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com