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Flapjacks beating me help req

post #1 of 6
Thread Starter 
Hi

Hope someone can help need to make flapjacks in bulk but really struggling with them crumbling ,have tried everything from syrup v honey weights,covering with foil,longer shorter cooking times but the same result -frown.gif have tried cooling I walk in chiller but this is worse lol,
Wondering if sugar will make a difference been using demerrera will normal refined sugar make a difference ? Hope someone can help got to make 1,000 portions for a party
post #2 of 6
Can you give us your recipe & a little info about your method?
post #3 of 6
Thread Starter 
Quote:
Originally Posted by Grande View Post

Can you give us your recipe & a little info about your method?


900 grams butter
300 grams demerrera sugar
450 grams golden syrup or honey
1350 grams oats have tried large and small oats, better with small

Melt butter,sugar,honey in pan and add oats,
Place I a well greased gn tray and cook @ 180 degrees for 20/ 25 minutes
Score after 20 mins leave to cool overnight before cutting
post #4 of 6

needs an egg and maybe touch of flour to bind  To much butter and sweet things

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6
Wow, i had to google this up, where i come from flapjacks are pancakes! The one thing I noticed is that wikipedia called for brown sugar & you're using demerara; that could definately be the culprit.
post #6 of 6

I used to have to make loads of these while living in the UK. Here is my recipe....you will notice that you are using waaaayyy too much butter, syrup and oats which will make it super crunchy or just crumble entirely. 

 

1250g porridge oats

625g butter

625g brown sugar (not demerrera please)

225g golden syrup

 

Place all ingredients in a food processor and pulse until fully mixed. DO NOT over mix...make sure the oats keep their texture. Lightly grease your baking tins with butter (not oil or spray as this leaves a bad taste). Spoon in the mixture and spoon spread into the corners making sure it is flat and score your bars. 

 

Place in oven and bake at 180 degrees for 20 minutes (until golden brown). They will be soft when you take them out of the oven so let them sit in the pan for 20 minutes before fiddling with them. 

 

I tend to like to experiment with time and temp as well as additional ingredients. I have found this recipe can endure 160 degrees and 15 mins until just golden and then cool in pan for 30+ mins and it makes a softer product just as yummy. I added a variety of dried fruits and nuts or topped with caramel and chocolate for a unique version of millionaires bar. 

 

Hope this helps and let me know how it goes!!

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