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[Food] Flapjack

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Acker79

Members
Nov 15, 2008
30,143
Brighton
The recipe is the mutt's, yesterday's flapjack was glorious.

I learned from the first time, much bigger saucepan.
Patience making sure the 'liquid' was all melted.
Taking a note from another flapjacker I gave it a short intense blast of heat at the after 17 minutes.
Then watched The Great Escape all 2hrs 54mins of it, keeping me out of the kitchen.


Perfect flapjacking.

Is there some whooshing going on here?
 


scoobiewhite

Members
Jan 29, 2012
393
Albourne / Brighton
I don't think this recipe works at all...

View attachment 124995

Even if I had a whole jar of honey it would be completely unbalanced.

Hey Acker

One issue might be using salted spreadable butter. To make it spreadable they add vegetable oil, which will defo change the balance of flavour.

I’d go for the real thing and unsalted.

Also, if you can get some, go for Payne’s honey (from Hurstpierpoint). It’s much more flavoursome than the mass produced supermarket honey.

As stat brother pointed out...take your time to make the liquid...ensure everything is dissolved or again you will get granular hits of sugar.

Hope that helps!
 

Acker79

Members
Nov 15, 2008
30,143
Brighton
Hey Acker

One issue might be using salted spreadable butter. To make it spreadable they add vegetable oil, which will defo change the balance of flavour.

I’d go for the real thing and unsalted.

Also, if you can get some, go for Payne’s honey (from Hurstpierpoint). It’s much more flavoursome than the mass produced supermarket honey.

As stat brother pointed out...take your time to make the liquid...ensure everything is dissolved or again you will get granular hits of sugar.

Hope that helps!

Erm... I shall try to make it clearer...

IMG_0002.jpeg
 

Stat Brother

Members
Jul 11, 2003
69,467
West west west Sussex
As the winner of the albourne village show ‘best flapjack’ for 3 years running, I feel that for once I have more than opinion to offer.

Golden syrup is just plain wrong...
Additives such as fruit or...god forbid...cornflakes are just plain wrong.

The correct recipe is...

Infinity foods jumbo oats
Butter
Demarera sugar
HONEY (preferably Payne’s)

The ratios are 2, 1, 1, 1

I go for

400g oats
200g butter, honey, sugar

Melt the butter, honey and sugar over a low heat, don’t boil, keep going until there are no sugar granules on your stirring spoon.

Add the oats and coat GENTLY

turn out into a circular 20cm tin (yes circular) with a disc of grease proof paper at the bottom

Pat down gently...don’t pulverise!

Cook in the oven (170 degrees fan / 180 degrees normal) for 17 mins

Leave to cool for at least 3 hours

Remove from tin and slice into 12 pizza style slices

Enter into village show

Win award!!

You’ll thank me [emoji4]
Third time up for the ONLY flapjack recipe.

I saw some cinnamon infused honey the other day and that instantly bought flapjacks to mind.

I'm out for coffee (oh la de da look at me) at 11 therefore had to time the cooking so that I would be out of the house past the required 3 hour wait time, as that last 30 minutes takes for ever. :lol:
 

Live by the sea

Members
Oct 21, 2016
3,281
I’ve noticed granola bars seemed to have taken the place of flapjacks in at least 2 places I frequent . They are completely different and not a posh upgrade as some people seem to think .

Granola is fine for breakfast but is no substitute for a decent flapjack At tea time . One of the establishments , a well known luxury spa hotel in Sussex should really know better !
 

zefarelly

Members
Jul 7, 2003
19,540
Sussex, by the sea
I made some snack bars recently . . . mostly oats. maple syrum, roasted cashews, bit of cinammon and loads of bananas. bloomin delish, and a mid morning winner to tide one over until lunch
 


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