Firstly, did you used margarine. Some of them are no good for flapjacks. Secondly - they need to be cold before you remove them from the tray. Otherwise they crumble up. I think you could maybe microwave the poor things with a big splodge of butter and maybe some golden syrup, stirring every 30 seconds until all stirred in and splodgy (technical cooking term) again, and then re-cook for ten minutes or so. That what I would do, anyway. But I always use butter. And make them individually in muffin trays, because I can't cope with the hassle of having them break. I make a batch every week.
Anxiety over gc going on days out
Expensive free range chicken was tasteless!
German voters slide inexorably to common sense …
Soops kitchen, a place of reflection, refuge and at times revelry.
