Flapjacks were disastrous!

I always add a big handfull of mixed seeds.. and a mix of brown muscovado sugar and golden syrup.. I don't mind if they are crunchy

Oh that sounds lovely, lixy, the addition of the nuts and seeds could almost make us believe it's healthy and good for us! Thanks for the tip about the melting, although I did do that over a low gas flame ... Mr. G is hopeful that more will be made at some time in the future and I will try this recipe.

Flapjacks are a favourite here. I add sunflower and pumpkin seeds and some chopped nuts to make them a bit healthier!

Our recipe uses
4oz butter, 7oz rolled oats, 2 oz plain flour, 2 tbsps golden syrup, 3 oz light Muscavado sugar, then 4oz of
assorted seeds and nuts chopped.
On a low heat melt the butter, sugar and syrup in a saucepan, add the dry ingredients and mix well. Spoon into a 9” square tin and bake at 180C/350F/gas mark 4 for 20-25 mins. Should be golden and firm to the touch.

This makes 16 chewy squares, though I usually cut it into bite sized pieces.
It pays to take care with the melting of the butter etc. If that gets too hot then it becomes a toffee and the flapjacks are crunchy.
Don’t give up Gulligranny, it’s well worth the experimentation and any that are too hard can be bashed with a rolling pin (great therapy!) to make a great crumble topping.

Just leave them out overnight . cover with a tea towel. they will go softer.

Many of my older friends have said that the rolled oats are different these days… hence the problems.
Also overcooking!

Farmor15

I've made flapjacks for years - always quite hard and crunchy - we like them like that! But I'd noticed that the amount of golden syrup can affect result - a little more and they're harder.

Not mine, more Golden Syrup equals softer and chewier.

I’ve just fished my Mary Berry book out

I use 95gms of syrup, it is quite a lot and will look a bit soggy until the flapjacks are cut and have cooled.

I bake at 140 degrees fan oven for 45 minutes or so, keep an eye on them so that they don’t catch and burn.

I get chewy flapjacks, , about 20 decent size pieces.

However, with butter the price it is and the cost of baking them, they aren’t a cheap option any more.

Esmay you could be right, my oven sometimes has a mind of its own.

I also think the tin was too big, the mixture was quite spread out.

However, I'm not going to make them again - M&S do a tub of flapjack-type squares and I'll buy those!

Credit to poster SoupDragon on Mumsnet! · 11/05/2024 13:25

Did someone mention flapjacks...?

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous table spoons Golden Syrup
half a tin condensed milk,

baking tin, no bigger than about 18cm x 28cm

Method:
Preheat the oven to 160 degrees c
Line the baking tin with baking parchment.
Melt the butter in a large saucepan over a medium heat and add the syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
Add the condensed milk and mix. Bring to the boil for about a minute.
Remove from the heat and gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Don't squash the mixture in, just spread it evenly.
Bake in the oven for about 15mins. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking

Usually Mary Berry recipes are reliable .
I haven't made flapjacks .
I'm wondering if your oven is too hot .
Apparently failed flapjacks can be mixed with melted butter and used as a base for cheesecake.
But if your hubby likes them - never mind !

I've made flapjacks for years - always quite hard and crunchy - we like them like that! But I'd noticed that the amount of golden syrup can affect result - a little more and they're harder.

cooked for too long ?

I don’t use syrup either, if you squash the mixture into the tin it comes out much chewier.

My mum always made them (as do I now) without the golden syrup. If the butter/margarine and sugar are well rubbed in they come out crisp but not stick-your-teeth-together chewy. I have to say that I prefer them without the golden syrup.

I use Mary Berry s recipe but I always add extra Golden Syrup, lovely sticky Flapjack comes out.

The best flapjacks I ever made were for grandson to take to Cubs camp. I accidentally doubled the golden syrup. Imagine a tent full of sticky little boys who loved them!

I've never had much luck with flapjacks. They sound so easy, but never come out quite right.

Smaller pan makes sense, they were quite thin. And I did only cook them for 25 minutes where the recipe said 30 .. but if I ever decide to try again I'll bear all your hints in mind. Thanks for responding.

Try cooking them in the microwave. I have more success that way.

Probably cooked too long - I always do them for about 60% of the time given on the recipe, they go on firming up as they cool.

Try using a smaller pan, so they're a bit thicker.

They might have been baked a bit too long. If you use the same recipe again, you could try reducing the time in the oven. They should still be quite soft when you take them out of the oven because they harden up when they cool.