Folksy Ltd

Help with flapjacks


(Sarah Lambert) #1

Does anyone know a recipe for flapjacks where they come out of the tin easily? My o/h is getting fed up with having to chisel them out.

Any advice gratefully received.


(Christine E.) #2

I don’t really know, but how about lining the tin with buttered greaseproof or silicon paper? I would have thought a well-greased non-stick tray would have done the trick?..


(Christine Shephard) #3

You could line the tin with greaseproof paper with a little melted butter brushed over it, that might stop it sticking. I usually cut my flapjacks while they’re warm and still in the tin, then leave them to cool completely in the tin before removing them, and they don’t usually stick. I do grease the tin a little bit first though.


(Helen Smith) #4

I line the tin with baking parchment, just a long strip the width of the tin, they lift out easily. In fact I use baking parchment for just about everything, in the kitchen and to protect my iron in the studio… wonderful stuff! Downside of not having to chisel them out of the tin though, is you don’t get to ‘tidy up’ the bits…


(Eileens Craft Studio) #5

Also try altering the mix wee bit for a more stickie flapjake you require more golden syrup/treacle.

For a less stickie flapjack you add a little more oats and flour.

If it’s not coming out and is far too hard it’s being over cooked in the oven at too high a heat also try using baking paper ie grease your tin put in the baking paper then lightly grease that with a little oil of melted butter before pouring in the mixture.


(Sarah Lambert) #6

Thanks all, Yes I think I’m going to have to try parchment or rice paper. It could be I have the oven too high.

He reckons they taste fine- it’s just the getting them out of the tin that’s the problem.

Any tried and trusted recipes gratefully received!


(Suzzie Godfrey) #7

Oh my, I have never been able to get mine to stick together! Once, as the tale is told round our kitchen table, not even one oat was stuck to another, so I tipped the whole lot into the biggest bowl I could find, gave each of the children and their friends a spoon each and let them eat flapjack that way!
Would love to know the secret, but I think it would ruin their memories of that particular teatime!
Suzzie x


(Rhiannon Rose) #8

I cut them as soon as they come out of the oven, and leave them for about ten minutes, then use a fish slice to get them out whilst still warm. Unfortunately, the first one out usually crumbles and has to be eaten immediately :wink:


(Rosesworkshop) #9

It sounds like your oven temp is a bit high, but if you like crunchy flapjack then greaseproof paper will help. My best flapjack recipe is from a Winnie-the-Pooh recipe book I got when I was 10, and I cut them while still warm. Keeping them long enough to cool down is the usual problem!


(Eileens Craft Studio) #10

I don’t have a receipe I just chuck handfulls in together into a pan with lumps of butter and spoonfuls of golden syrup. Then when the butter and syrup is all melted and all the dry ingredients are nicely covered in stickiness I turn it all out into my greased tins for going into the oven.

I do cook it at slowly in my gas oven.

I love mine to be a wee bit stickie and have dried fruit in it and then when cold a drizzle of chocolate over each piece.


(Sarah Lambert) #11

Hi @EileensCraftStudio

Yes I do moreorless the same as you except I use muesli. I’m sure I cook it in too hot an oven thinking about it, so I’m going to try your suggestion of more slowly.


(Diane Keeble) #12

definitely greaseproof or baking parchment - I’ve recently started using it for flapjack and don’t know why I didn’t do it before!


(Eileens Craft Studio) #13

I know what you mean I now use it for baking cakes as well :slight_smile:


(Oh Button Me) #14

Get a silicon mould no more sticking :+1:

Maby also put some more syrup to make it no so hard

Good luck


(Sanad00 (Bloomin Gorgeous) ) #15

I used to have the same problem, cooked too long and had to chip them out. I now add about 7 crushed digestive biscuits to the mix (bought some branded flap jacks with biscuits in and thought what a good idea) it makes lovely crunchy succulent flap jacks and dont cook the life out of it.


(Leathermeister) #16

I make my by replacing half the oats with plain flour gives a much softer version, cooked slower seems best and cut whilst still warm then left to cool in the tin, perfect.