2010 Cooking club Week 1: Flapjacks

Flamed Diving · 09-01-2010 01:34AM

In my experience, the mix is kind of sticky, but not very. So you either must put it all in a dish which will fit, to avoid it migrating, or you must take it out every 5 mins and pack it back towards the centre.

However, this stage just seems to be about cooking the oats, once the mixture begins to cool it binds very rapidly. You can aid the process by bathing the baking tray in cold water in the sink, and then when it is hard enough, put it in the fridge to finally cool it fully.

Piste · 09-01-2010 02:14AM

Ok they seem to have turned out nicely- a lovely golden colour, maybe a little darker than others because I used half and half muscavado and demarera.

I tweaked the recipe a little, adding a dessertspoon of flaxseed and a dessertspoon of soya lecithin. It's probably only tiny amounts divided between the whole batch, but it makes me feel slightly better about the butter.

I used about half and half butter and flora, now that they've cooled they seem to be nice and firm and not soft, which is something I'd been worried might happen.

Instead of golden syrup I used two tablespoons of maple-syrup flavoured golden syrup to ad an extra richness.

I threw in some shopped glacé cherries, a handful of raisins and some flaked almonds. The Oat were 50% flahavans oats and 50% flahavans porridge with cranberries and apple. I lightly dusted a bit of mixed spice over the whole batch before I popped it in the oven.

So far I've tasted the crumble bits that were left in the tray and they're pretty yummy, so I'm looking forward to my flapjack snack tomorrow mid-morning.

I took some pictures, but I can't find the cable for either my phone or camera so can't upload them just wait, soon though!

The Black Oil · 09-01-2010 02:12PM

Gave these a go last evening with unsalted butter and some raisins. Thought the mixture was a little on the dry side so I added a bit more butter. Put the mix in the oven for 15 mins and it got quite burnt around the edges, I knew I should have just tried 10! They were grand once they solidified.

Cian92 · 09-01-2010 07:23PM

I'm just about to start making these. I was going to use my own recipe but can't find it so will use this. I'll post up pictures when I am done!:D

Mr Magnolia · 09-01-2010 07:32PM

Mine didn't take too long. Keep an eye on them in the oven.

Toto Wolfcastle · 09-01-2010 08:37PM

Mine are in the oven. I doubled up on the recipe, which was great fun considering I don't have weighing scales. (Mine are in Dublin.) Luckily I'm fairly good at measuring by eye. I also used a round tin as my square ones are with the weighing scales in Dublin. I'm going to put some Dairy Milk on top and if I can find the cable to connect my phone to the computer I will post a picture. (If they look alright!

)

boodlesdoodles · 09-01-2010 08:46PM

I made these Thurs night. The turned out ok I'm afraid. Next time I'd use either less oats or more butter. I added choc chips that needed to be used to the mix and some chopped frozen raspberries and they were a nice addition. I'll definitely do them again. I have to say my doggie loved them and at least I know he's get a bit of nutrition from them!

Toto Wolfcastle · 09-01-2010 10:28PM

Mine are done. They came out perfectly and are delicious.

goldylees · 10-01-2010 01:33AM

if i want to make the lowest fat batch of flapjacks possible can i use ALL flora extra light spread instead of butter and ALL splenda instead of sugar.....or will this just REALLY not work! :P if not, does anyone have an idea for a low fat recipe for flapjacks???:):):cool::cool::pac::pac:

Cian92 · 10-01-2010 02:14AM

Mine are done. Doubled the quantitiy of the recipe, and then added an extra 1 and a half tablespoons of golden syrup. I also used cadburys chocolate and for half of them I added the zest of an orange and a drop of orange juice to the chocolate. Delicious. I love this cooking club idea.:)

Anyway here is a picture.

Jemmy · 10-01-2010 02:37AM

Made these last night must stick up a pic in the morning, quite tasty too!

Piste · 10-01-2010 02:42AM

They turned out delicious and crunchy. Had one before going to work and was full right up until my break, will definitely be making these again

Whippersnapper · 10-01-2010 02:55PM

Mine are in the oven as we speak!

Whippersnapper · 10-01-2010 03:20PM

Started to burn so took them out. They are too wet, haven't stuck together.

_blank_ · 10-01-2010 03:21PM

Whippersnapper wrote: »

Started to burn so took them out. They are too wet, haven't stuck together.

They'll set as they cool.

The Black Oil · 10-01-2010 04:44PM

Doubled the mixture. Used raisins and a touch of cinnamon. Went with the smaller amount of sugar rather than 75g x 2. Yum!

Jemmy · 10-01-2010 06:10PM

Right got a pic so here they are going down well at home anyway, didnt add anything preferred them as they were, might next time though...

Whippersnapper · 10-01-2010 06:18PM

Des wrote: »

They'll set as they cool.

Left them for 15 minutes and they set around the centre but most of it just flaked away when tried to take them up. Tasty if not whole!

TechnoPool · 10-01-2010 06:23PM

Whippersnapper wrote: »

Left them for 15 minutes and they set around the centre but most of it just flaked away when tried to take them up. Tasty if not whole!

need to leave them longer than that, left mine for over an hour while the chocolate cool were fine.

georgem25 · 10-01-2010 10:30PM

Made these today, didnt have weighing scales but they turned out lovely.

I will be trying these again soon!

Magic Monkey · 10-01-2010 11:22PM

Made these with sultanas, dried apricots, and some ground almonds. Coated the bottom/sides of them in dark choc with a choc coated almond on top. Really nice with a cup of tea

Piste · 11-01-2010 12:45AM

Phwoar, they look delicious!

_blank_ · 11-01-2010 01:12AM

We have a new winner!

brian ireland · 11-01-2010 01:42AM

Magic Monkey wrote: »

Made these with sultanas, dried apricots, and some ground almonds. Coated the bottom/sides of them in dark choc with a choc coated almond on top. Really nice with a cup of tea

Now thats posh!!!!

BennyLava · 11-01-2010 02:52PM

Tried the original recipe but used Maple syrup instead of golden, delicious, haven't eaten flap jacks in years, will be making again

Pembily · 11-01-2010 07:14PM

Just made these, used muscavado light brown sugar as that was all I had, and added a fistful of coconut (kinda obsessed) and they are gorgeous!!! Lil over cooked but I will know for next time

:) Pic is from a phone as don't have camera lead!!!

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Gonna try the brown bread tomorrow

The Black Oil · 11-01-2010 08:42PM

Ours disappeared quickly. Damn you, Khannie. :pac:

Zaph · 12-01-2010 02:38AM

Decided to give these a go, despite the fact that I've probably only ever baked anything about twice before in my life. janeybabe teased me with her's and this prompted me to try them myself, and I have to say I'm well chuffed with the results. I used maple syrup instead of golden syrup, partially because I love the stuff and partially because I just bought a new bottle today. I probably should have added a bit more, or maybe a drop of golden syrup as well because they're not quite as chewy as I would have liked. I also threw in some chopped roasted hazlenuts. Next time it'll be coconut as I reckon that will add more flavour than the hazlenuts. My attempts at artistic drizzling of the chocolate were not entirely successful, but it gives them a nice home made look. Or something like that.

Toto Wolfcastle · 12-01-2010 02:40AM

I am genuinely impressed, Zaph. Well done.

They look NYOM!

Khannie · 12-01-2010 05:02AM

Funny story...I was in the middle of making a 2nd batch when my wife went into labour.

I'm up now with the bundle of joy and decided to make a 3rd batch.

2010 Cooking club Week 1: Flapjacks

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