Recipe: Easy Gooey Flapjacks! - A Girl On A Journey (2024)

FAQs

How do you keep flapjacks from falling apart? ›

Sprinkle with a tiny bit of sea salt. 4 Spread the mixture out, pressing it out evenly with the back of the spoon. 5 Bake for 25 minutes until golden. After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart).

In the US, a flapjack is a less common way of saying "pancake"; in the UK, it's a chewy, sweet granola bar.

For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.

Golden syrup is the chewiness activator in a flapjack recipe, so if you want extremely chewy results, add an extra half a tablespoon to this recipe, with 5g less caster sugar. When the flapjacks are pale golden and still very soft to the touch, remove them from the oven.

Why do my flapjacks go hard? 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.

Make sure your flapjack is completely cool before you try and remove it from the tin. If it's still warm, it will stick to the greaseproof paper. As this is a chewy flapjack recipe, the middle of the flapjack can be a little sticky when you cut it.

British flapjacks (also called cereal bars, oat bars, or oat slices) are golden oat-packed, hand-held triangles, often enjoyed for breakfast or as a snack. They're commonly regarded as the chewy-crunchy ancestor of granola bars.

In other English-speaking countries, the same item is called by different names, such as cereal bar, oat bar or (in Australia and New Zealand) oat slice. In the United States and Canada, "flapjack" is a widely-known but lesser-used term for pancake.

For instance, folks from the South and Southeast call them flapjacks, while people from the West, North, and even the East tend to call them pancakes. Some states have entirely different names for pancakes altogether.

This can happen if you overcook or undercook your flapjacks. When you overcook a flapjack, the golden syrup dries out and it becomes crumbly. An undercooked flapjack will have a raw doughy texture that doesn't hold its shape.

Why is my flapjack rubbery? ›

The lumps form because flour contains gluten, a sticky substance that activates when it gets wet and mixed. If gluten is over-mixed it becomes tough, rubbery, and unappetizing.

The larger "jumbo" (old fashioned) oats tend to give a crumblier flapjack as they don't seem to bind so well. If the mixture continues to be crumbly then you may like to increase slightly the amount of golden syrup in the mixture.

Do you cut flapjacks when they're hot or cold? Mary Berry suggests allowing the flapjacks to cool slightly before removing them from the tin and cutting them. I personally find it a bit easier to wait until they have cooled completely and hardened before removing them.

How was Flapjack cancelled for not fitting with CN's new demographic? Flapjacn was one of the more adult shows on then. It did get a good viewership by teens/adults, but CN wanted new shows that would push the envelope, like mild swearing and realistic/graphic violence, which Flapjack didn't have.

The flapjacks are cooked once the edges are golden and only the middle wobbles. They may look slightly bubbly on top, this is normal. If you overbake the flapjacks they will be hard and crumbly, rather than soft and chewy. Make sure you let the flapjack cool fully before adding the topping.

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.

The second batch when they crumbled I thought it was because of me adding a bit of water so rebaked them. To make them a bit more gooey add more syrup only. Also what type of oven are you using, if it is a fan then make sure you lower the temperature and possibly give less cooking time. Hope this helps.

I made flapjack today, greased the tin et voila, no sticking. You're either cooking too long or miscalculating ingredients. I don't use paper (have had similar experiences) - juts goes straight in a greased tin. The recipe is important too.

How often to water your Flapjacks. Flapjacks needs 0.8 cups of water every 12 days when it doesn't get direct sunlight and is potted in a 5.0" pot.