Which oats for flapjacks

According to Lyle's Golden Syrup a cornerstone of the flapjack all you need to do to turn a soft flapjack into a tooth-breaker is choose a shallower baking tray and turn the oven up. I give this a try using their classic recipe, which includes butter, soft brown sugar, golden syrup and rolled oats. They're right — although I find both lots are a little bit dry and sandy.

Delia Smith uses whole oats in her baking book — she says they add "an extra dimension" to the dish, although she remains mysteriously silent on what this might be. Also known as "jumbo", these are thicker and more substantial than the steamed and rolled kind in the Lyle's recipe. They do indeed give the flapjacks a more interesting texture, but I find they crumble as I lift them out of the tin.

Searching for a solution online, I happen upon a remarkably comprehensive assessment of different recipes, oven temperatures and techniques courtesy of a chap called Andrew J Hardwick, who concludes that, while it is possible to make flapjacks entirely from cheap chopped oats, albeit rather dull ones, "pure rolled oats [do] not work well because the resulting cake is very fragile".

I decide to take his advice, and use a combination of the two, which, after some playing about with ratios, eventually gives me a coherent flapjack with a pleasingly assertive texture. Pressing the mixture down firmly before baking, and allowing them to cool completely in the tin before lifting them out also helps keep them from becoming tomorrow night's crumble topping.

Hope you enjoy this recipe. Also, if you fancy showing me a photo by tagging me on Instagram tamingtwins I LOVE to see your creations and try and share as many of them as I can. Melt your butter, sugar and golden syrup in a large pan over a low heat. Once the sugar has dissolved remove from the heat and stir in the oats and salt. Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly. When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife.

This gives the lovely sticky texture. You can replace with honey if you prefer but it can be more unpredictable as honey is a natural product where the consistency varies. The flavour can also be quite strong. I have used 1tsp of salt. You can leave this out if you are cooking for young children, but I do have to say I think it really adds to the recipe and brings out the flavour.

What degree should the oven be according to the USA ovens? Also, can quick oats be used. Easy to make and a big hit in this household! These are yummy! Doubled the ingredients and used a 20x30cm tin, they made lovely deep flapjacks. I made these on Friday for some reason I have never made them before.

We wanted a semi healthy snack for lockdown 3 for home school and work snacks for my 2 boys, hubby and me. I did half normal and added cranberry and coconut to the other half.

I dropped some to my parents too. Everyone said they are the best flapjacks ever tasted. Thank you Sarah xx. Oh my goodness. These dark chocolate and pear flapjack uses just 6 ingredients - simple and delicious. The perfect treat for a little energy boost in the afternoon and the pear adds a nice little fruitines to the mix. Did you know that oats are a great source of protein?

Check out our How much protein is in oats blog to see exactly how much, plus a great recipe for vegan oat flapjacks. What are flapjacks? What type of oats are best for flapjacks? These soft and chewy flapjacks will keep in an airtight container at room temperature for up to two weeks. Mary Berry recommends storing her flapjacks with a slice of bread to stop the flapjack bars from drying out and losing moisture.

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 C C fan, Gas 4 for about 30 minutes.