Perfect flapjack - you decide!?

Question

I am entering flapjacks into a local show, they are cruncy on top, and chewy in the middle - is this perfect, or do i eed to make some changes???

Answer 1

I love them crunchy on top. Sounds good.

Answer 2

Flapjacks(Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Rolled oats
4 oz Butter or margarine
3 oz Caster sugar
2 tb Golden syrup

Set oven to 350~F or Mark 4. Grease an 11 inch x 7
inch baking tin. Gently heat the butter or margarine,
sugar and golden syrup together in a pan until all are
melted. Graduall stir in the rolled oats, combining
well with the syrup mixture. Press into the tin and
cook for about 20 minutes. Mark into fmgers and leave
in the tin to cool. When cold turn out and break up;
the flapjacks should still be soft and moist.

Answer 3

Description

A simple to make oaty cake that is sweet, moist & chewy (or caramel flavoured, hard & crunchy).
Summary

* Mix oats with melted margarine, golden syrup & sugar.
* Bake.
* Takes approximately: 5 min work, 25 min cooking, 60 min total.

Ingredients
Porridge (chopped rolled) oats 125 g
Rolled oats 125 g
Margarine 150 g
Golden syrup 75 g
Sugar 75 g
Equipment

Oven. Hob & saucepan (or microwave oven with microwaveable bowl). Knife, chopstick, wooden spoon or similar (to mix ingredients with). Pallet knife (to press into cake tin with). Scales & spoons (or just estimate). Square shallow baking tin about 20 cm sided. Greaseproof paper.
Detailed Instructions for Chewy Flapjack

1. Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
7. Leave to cool and set.

Crunchy Flapjack

The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
Fruit Flapjack

The recipe is identical to above but mix in some raisins and/or sultanas before baking (obviously).
Notes

* The chewy and brittle versions can be make simultaneously from the same mix by baking them on different shelves in the same oven provided the oven does not have forced temperature equalisation (e.g. a fan oven) by utilising the temperature differences between shelves. In my gas oven, I can bake chewy flapjack on the middle shelve whilst baking brittle flapjack on the top shelf.
* The rolled oats are not vital. Flapjack can be made from pure porridge oats but the texture is less interesting. however, pure rolled oats does not work well because the resulting cake is very fragile.
* I have not calibrated my oven (I just relied on its thermostat) so please check your oven produces flapjack the way you like it and adjust the temperature accordingly before producing a big batch. My oven, being a gas one, reaches its final temperature quickly; if your is an electric one without a fan assist it will take far longer to warm up and save time & electricity by cooking as it warms up then the nominal settings may be very different.
* I have been asked by a reader of this site from North America as to what 'golden syrup' is. It is the British English name for a common viscous sugar syrup. It is golden brown, transparent, about 80% sugar & 20% water and made from sucrose that has been partially 'inverted' (split into glucose & fructose to make it sweeter). It has a slightly butterscotch taste and is often erroneously called 'treacle' because it, not real treacle, is used with breadcrumbs & shortcrust pastry to make 'treacle tart'. That reader used maple syrup instead and wrote that it tasted very good (but maple syrup is far more expensive than golden syrup in the UK). Another reader later informed me that 'corn syrup' is the American English name for it.
* This is a remarkably cheap cake because it can be made with no eggs, chocolate, fruit or alcohol.

Answer 4

perfect,no change at all needed plz tell me the address of the shop i'll buy some, i looove flapjacks.

Answer 5

Sounds perfect to me, where's the show and what time as I think I will come and buy some.

Answer 6

Probably a matter of choice, I prefer mine to be chewy throughout.

Answer 7

well it all depends on the person eating it but i like my flapjacks soft and drowned in maple syrup ummmmmm yummy!

Answer 8

The one thing I am hopeless at cooking! LOL. I burn or mangle every pancake I make, although my scrambled pancakes aren't THAT bad.Just ....different.

Answer 9

thats fine. or you could try chocolate on top. the plain ones are very good on their own though.

Answer 10

I don't think I've ever eaten one that was crunchy at all...I prefer mine soft..