How To Make Flapjacks {An EASY Flapjack Recipe!} (2024)

FAQs

How to get flapjacks to set? ›

After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart). Cool on a wire rack. Cut into squares. They will keep for a week to 10 days in an airtight container and freeze really well.

When the flapjacks are pale golden and still very soft to the touch, remove them from the oven. If you allow them to colour to a dark golden, they will be extremely difficult to eat, and break into hard shards of biscuit. If this happens, use the crumbled flapjacks as porridge topping.

How to make flapjacks stick together and not crumble. Splitting the oats in two and blending half into a flour really helps everything stick together. It is also vital to really press the mixture into the tray before you cook. And resist the temptation to take them out of the tray when they are warm.

Professionals tend to adjust this recipe, increasing the quantity of golden syrup to create a more “saleable” uniform square (with a distinctly less crumbly texture). For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks.

There are a few reasons why your flapjacks may be falling apart. Some possible causes include: Not enough binding ingredients: Flapjacks need a binding ingredient, such as eggs or mashed bananas, to hold them together.

Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly.

Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack. The flapjacks will keep in an airtight tin for up to 10 days.

On every product page, you will find the shelf-life listed for each flapjack. The general rule, however, is that if the flapjack is covered in fudge, it will last you 2 months, probably more. Our fruity or cake-topped flapjacks and the brownie and bakewell flapjacks have a shelf life of 3 weeks.

Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft. Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!

What is the difference between a flapjack and a pancake? In the UK, flapjacks are made from sugar, butter, and oats, and they are usually served with honey. Pancakes are made from a fried batter that is usually made from eggs, buttermilk, flour, salt and a dash of baking powder.

How do you flip flapjacks? ›

Quickly flick your wrists in an upward motion so your pancake flips. Follow through confidently when you flick your wrist upward. The pancake should flip towards your body and end up on the other side. A similar method is used when cooking stir fry.

If gluten is over-mixed it becomes tough, rubbery, and unappetizing. Don't worry about the lumps; they'll disappear when you cook your flapjacks!

cold cutting might well be the solution! I also find mine hold together better if when I'm melting the butter sugar and syrup bit, I let it bubble for a minute. These are good tips! I've had problems with flapjacks being a pile of (delicious) crumbs, and I cant believe it's the recipe as Nigella is usually so reliable!

More fat (butter) is the answer. I use gluten free oats as some of my children are Coeliac and I always had problems with flapjacks being far too hard. I found that increasing the amount of butter over the recipe amount made a lot of difference...

It is also useful to line the tin with baking parchment (parchment paper), with paper coming up the sides of the tin. This make is easier to lift the flapjacks out of the tin once they are cold.

Flapjacks can become too hard if you bake them for too long. You should remove them from the oven when they are a nice golden brown colour, before they turn too dark. They'll be a little soft when they're still hot, but will harden as they cool.

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. Leave on a flat, heatproof surface too cool. When nearly cool, slice into 8 and leave to cool completely.

If it's not coming out and is far too hard it's being over cooked in the oven at too high a heat also try using baking paper ie grease your tin put in the baking paper then lightly grease that with a little oil of melted butter before pouring in the mixture.