What makes flapjacks stick together

Bake in the oven for approx 30 mins or until it starts to go golden. When you take it out, it will look like the mix is runny — this is normal. If you the recipe calls for using golden syrup, but you have none available, then you can use an equal amount of honey instead. Place the butter, sugar and golden syrup in a pan and heat gently until melted and the sugar has dissolved. Take off the heat and gradually stir in the rolled oats.

Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft. Reheat in the microwave at 50 percent power for 10 to 20 seconds for a single pancake depending on whether it was frozen or thawed and up to 60 seconds for a platter of five flapjacks.

You can freeze home-made or bought cakes and flapjack in portions, wrapped tightly in foil and placed in a freezer bag. Add to the lunchbox before they set off to school. Keep prepared vegetable sticks in small plastic bags or containers in the fridge for up to 2 days. Chewy flapjacks are a great snack at any time of the day. It is quick to make for a treat or lunchtime snack and is a no-bake recipe.

Just chill them in the fridge to set, and they stay firm yet chewy—no more hard, overcooked flapjacks! The Flapjack should be bubbling a little when removed from the oven and just slightly turning golden.

When do you cut the flapjacks? Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin. I find it best to store flapjacks in the fridge so that they stay firm. You can also store them in an air-tight container in a cupboard but they may break apart more easily. They will keep for 10 days in the fridge. Jumbo oats are made from oat groats, quick-cooking rolled oats are made from pinhead oats. The first variety is sometimes called old-fashioned, or Jumbo.

These are made by first steaming the whole groat for a few minutes, thus partially cooking it, then passing it between rollers to flatten it out. Golden syrup is a very thick liquid sweetener which is a by-product of the sugar refining process. Honey is also an inverted sugar but honey tends to have a very distinctive flavour and so can affect the taste of the finished dish.

Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy. There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats results in a better product. Slicing them into bars while still warm can often cause them to fall apart. Instead, if you partially score them and then pop them in the fridge, this will speed up the cooling process and result in solid granola bars.

Packing the mixture down firmly in the baking tin before baking also helps. This removes the possibility of any air being trapped in between the oats, causing them to fall apart. Finally, I know I'm probably stating the obvious, but I have to ask: did you weigh the ingredients correctly? Using improper amounts can result in the oat bars not setting up correctly.

Over-boiling the sugar, butter and syrup, is one possible reason for flapjacks being so hard. Simmering the butter-sugar-syrup mixture on low heat is better. If they do turn hard, leave them in the open air for a few hours to help soften them a little.

TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars. Flapjacks will appear to be soft when you first take them out of the oven.

They are not underbaked, so don't worry about that. They will firm up but still have a deliciously chewy texture, once they have cooled down. You should ideally wait until the flapjacks have cooled down completely before you slice them. But as mentioned above, you can score the top of the flapjacks when they have cooked a little, but wait until they have cooled completely before slicing the flapjack bars all the way through.

Excellent recipe, lasted about 5 minutes with my family. It worked well for me with jumbo oats all I had in the cupboard despite the instructions. Made this today and it is absolutely the best flapjack I have ever made. Sweet but not too sweet and a perfect combination of crispy and chewy.

It cut beautifully and cleanly when cooled. The first batch I made is almost gone already and I will be making it again later in the week. I highly recommend this recipe. I recently made flapjacks using this recipe and they turned out perfect! I put a chocolate topping on mine too, kept fresh for nearly a week.

I will be using this recipe from now on to make flapjacks. Other flapjack recipe's I've used in the past something always went wrong, either too hard or too dry or awkward to make.

But this recipe is quick and easy, it's fail proof and gives you the perfect texture and delicious flapjack each time, look forward to make more. Warning can be addictive and nice with a cup of Tea! To Nina who asked about seeds. I added teaspoons of pumpkin and sunflower seed mix to this recipe and they turned out fine.

Lynn, I have a non-stick baking dish like a mini loaf pan, but square shape that sits in the air fryer basket. It was a 3rd party purchase. It's great. Thank you so much for your comments. Air Fryers seem so versatile. Bravo on a great recipe. I tried a few different ones and they all failed. Your recipe was spot on. Run a knife round the edge to release the flapjack , leave for 5 minutes, then mark into bars or squares.

I have been doing this for years and it works every time. It also holds your flapjacks together after cutting. Sainsburys and Tesco sell it in the baking isle. Despite the benefits of oats - shown to lower cholesterol and boost heart health when eaten regularly - the butter, sugar and syrup in flapjacks load on the fat and calories.

There are fewer calories and less fat in a cheese toastie than in an all-butter flapjack. Raw Flapjack is the no bake and healthier version of the classic flapjacks. These Raw Flapjacks are vegan, dairy free, and refined sugar free. They're chewy, nutty, oaty, tasty with just enough peanut butter and coconut flavor that make you think of peanut butter cookies. How do you get flapjacks to stick together? Category: food and drink world cuisines.

Or mix some basic porridge oats in with the jumbo to help it all stick together. Gluten-free oats can also, on occasion, fail to stick. Again, increasing the flour and syrup can help. Should flapjacks be soft when they come out of the oven?

Do you cut flapjack hot or cold? How do you make good BBC flapjacks? How long does it take for flapjacks to set? Can I freeze flapjack?