Why do my flapjacks fall apart?

Thanks Muse. Will try today.

muse

*Crunch chewy oat biscuits* - makes 12
Tray 30cm x 20cm or smaller if you want thicker slices.

120g (4oz) butter
2 tablespoons honey
1 tsp bicarbonate of soda
120g (4oz) brown sugar or granulated sugar
120g (4oz) plain flour
180g (6oz) oats

I add 2 tsp mixed seeds, 1tsp ground ginger, 1tsp mixed spices, tbsp chopped dried apricots and a few sultanas. to the dry mix .

Preheat oven to 180°C / gas 4
Place sugar, flour and oats into a bowl and mix together.
Slowly melt butter and honey in saucepan. Take off heat and stir in bicarbonate of soda.
Add to dry mixture, stir well.
Line bottom with baking parchment.
Tip mixture into tray and with a spatula push to edges and firmly push mixture flat - all over.
Pop into middle of oven for 20 mins.
Cool completely.
Run knife around edge and turn out (upside down on board) and cut into 12 pieces.

The bigger tray will make 16 slices. Smaller tray - 12 slices.
I keep them in the fridge. They hold their shape better. ?

Crunch chewy oat biscuits - makes 12
Tray 30cm x 20cm or smaller if you want thicker slices.

120g (4oz) butter
2 tablespoons honey
1 tsp bicarbonate of soda
120g (4oz) brown sugar or granulated sugar
120g (4oz) plain flour
180g (6oz) oats

I add 2 tsp mixed seeds, 1tsp ground ginger, 1tsp mixed spices, tbsp chopped dried apricots and a few sultanas. to the dry mix .

Preheat oven to 180°C / gas 4
Place sugar, flour and oats into a bowl and mix together.
Slowly melt butter and honey in saucepan. Take off heat and stir in bicarbonate of soda.
Add to dry mixture, stir well.
Line bottom with baking parchment.
Tip mixture into tray and with a spatula push to edges and firmly push mixture flat - all over.
Pop into middle of oven for 20 mins.
Cool completely.
Run knife around edge and turn out (upside down on board) and cut into 12 pieces.

Yes please Muse Do post they look amazing - not a crumb in sight!! ??
Mine crumble too

I would second GrannyLaine’s comment about using block margarine or butter. Spreads and soft margarine contain more water so are not suitable for flapjack recipes.

Thanks Baggs and Ladystardust.
And Muse too.
Look forward to trying these.
My flapjacks are never successful either.
What can I use instead of coconut oil please?

muse
Yes please post recipe, be great for others to see too.
Thank you.

ExDancer
Thank you, that would be great!

LadyStardust
Thank you so much for the healthy flapjack recipe as I do make them for my grandchildren too.

Really appreciate all your replies & tips.

I have a recipe where you blitz all the dry ingredients in a processor before adding the liquid. It makes a finer texture flapjack but it seems to all hold together better. Also I really press the mixture into the tin well. They are a lot healthier than the very sugary versions too. I usually use coconut oil. I know it says they are for kids but I love them!
www.sneakyveg.com/healthy-flapjacks/

My original flapjacks were made of oats, butter, sugar, and crushed coriander seed. Over the years I added stuff to make my final recipe which you'll find here in Gransnet recipe section.

Flapjacks are very adaptable

Muse - please post recipe. They look good!

My aunt made wonderful ones with NO syrup at all. I'll look up her recipe if you like.

Yes, always use real butter in flapjacks, it’s the thing that holds them together ( as well as the treacle.)

Gosh muse I don’t bake & never will be they look fab.

Hi Kandansky. I make these every week and put lots of added extras in such as seeds and dried ginger. I use honey instead of syrup and a mix of flour and oats.

I can pm you or post the recipe if you'd like to try it.

The only time my flapjacks fell apart was when I used up some non-dairy margarine that I'd bought to make a cake for a friend who avoids dairy products. I usually use what I call "proper butter".

Are you using block butter / margarine? The soft spreads won't work for flapjack in my experience.

muse

I followed the Mary Berry recipe. Method here:

Method
Lightly butter a roasting tin or shallow cake tin (about 20 x 30cm).

Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180C (160C fan, Gas 4) for about 30 minutes.

Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

The oats possibly have not absorbed the syrup, allow to sit before baking

Perhaps more syrup, and don't over cook them? Just hazarding a guess

Good tips. Thank you.

Can you post the recipe Kandinsky?

I press it down quite firmly in the tin.

Ohh they look lovely Teacheranne

I’m a failure with flapjacks as well! They fall apart, are too dense and solid or as hard as a brick! I must have tried ten different recipes, using differing amounts of ingredients, adding flour ( like Jamie Oliver) or different oats etc.

I’ve now given up making them and concentrate on baking cakes which usually turn out well. I’ve made two cakes today for my WI to serve after the Remembrance Day parade in the village, a lemon drizzle and ginger cake.

The oats possibly have not absorbed the syrup, allow to sit before baking.

maybe they are snowflakes

Perhaps more syrup, and don't over cook them? Just hazarding a guess...