October 14, 2016 10:03 am 19 Comments
Naturally Good Food is famous for its perfect chewy flapjack recipe. Tired of flapjacks that crumbled, snapped and were generally unsatisfactory, we scoured the recipe books, the internet and the wisdom of other family members to come up with a failsafe recipe. Just in case you’ve never used it, we’ve reproduced it at the end of this blog.
But is there really any such thing as perfection? What if you just can’t get your flapjack chewy enough? What if it won’t stick together properly? What if it’s pale and uninteresting? With our staff members producing, between them, about a batch of flapjacks a day, who better than Naturally Good Food to help you troubleshoot your flapjack….?!
Troubleshoot your flapjack: common problems
My flapjack is too crunchy!
Too often, home-made flapjacks resemble crispy shards of burned muesli. To avoid this, add self-raising flour to the mixture (using the recipe below). Remember, as well, that if you’re using golden syrup, the flapjack will emerge from the oven slightly squidgy, but will then firm up. Don’t be tempted to leave it in the oven until it’s hard to the touch – by then, you’ll be well into crispy-shard territory.
My flapjack mixture keeps falling apart!
This could be for a number of reasons. One often overlooked reason is that not all oats are equal. Porridge oats combine pretty well with the other ingredients, but the larger – and to many tastes, superior – jumbo oats are much less absorbent. For these, you may need to cut down on the quantity of oats, while increasing the amount of flour and syrup. 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.
The mixture will, in general, fall apart if it’s too dry – extra syrup and fewer oats is the way to go, if this keeps happening to you.
If you’re finding the mixture falling apart after it leaves the oven, experiment with leaving it in slightly longer. When removed from the oven, mark off your portions with a knife, but leave the mixture in the tray to stiffen. When it’s completely cool, slide each portion out, then turn it over to allow the bottom to firm up too. Some people even leave it to cool overnight…
My flapjack is too pale!
Maybe you want a lovely golden-brown flapjack, but yours are horribly anaemic? First, check that the oven temperature is high enough and that you’re leaving them in for long enough. A good idea for a nice colour, as well as for enhanced flavour, is to use brown sugar rather than white, and butter, rather than margarine.
My flapjack is rather tasteless!
The most serious problem of all! First, make sure you’re using good-quality ingredients – not some cheap-as-chips butter substitute, powdery packet oats and honey that’s little more than sticky water. If that’s sorted, try a tiny pinch of salt to bring out the flavour – and move onto brown sugar, for an increased depth of flavour.
My flapjack is too boring!
If you do start to get a bit bored with simple flapjacks, try ringing the changes with the addition of dried fruit, chopped nuts and seeds – or all three. I love a flapjack with dried cranberries, bits of apricots and dates, chopped brazils and almonds, sunflower, Chia or pumpkin seeds. There’s a slight danger that adding these – certainly, adding all of these – will cause your flapjack to become too unwieldy and the mixture won’t stick together. To avoid this, make sure it’s nice and sticky when it enters the oven – cut down on the quantity of oats, or increase the syrup slightly, to achieve this. And give it extra time to cool down before cutting.
The perfect chewy flapjack recipe
100g margarine or butter
Grease a baking tray. Heat the margarine/butter and golden syrup/honey until melted. Meanwhile, combine the other ingredients in a bowl. Pour in the melted mixture and stir to combine. Spread out on the tray. Bake at 190C for 14 minutes – well, that’s the exact time taken in my oven, but to achieve perfection, you might want to check on it every couple of minutes from 10 minutes onwards!
Tags: almonds, apricots, Brazil Nuts, brown sugar, chia, cranberries, dates, dried fruit, flapjack, golden syrup, honey, jumbo oats, Nuts, oats, perfect chewy flapjack, porridge oats, pumpkin seeds, Recipe, Seeds, sunflower seeds
This post was written by Yzanne