I'm a 36 year old Puerto Rican Male and I never had Flapjack before so I followed this recipe and now I have to say I'm in love with it it's so good I could have this all day everyday 😁
Just revisiting your flapjack recipe ....its the best combo of ingrediants that work ....others i have done in the past go to hard ..not good on the teeth !!! So for anyone who reads this ...it .works very well....@as you say sooooo good Xxx♡♡♡
Hi Geoff, have been trying many recipes during lockdown and your channel just popped up today, will try your recipe. Would just like to congratulate you on replying to your viewer comments. Very very few others do this and the encouragement I am sure is very heartening.
Hi Patricia. I do hope you enjoy the flapjacks when you try them. I do try to reply to as many comments as I can., even if it does sometimes take a little while.
Hi Sarah, that's great. I am glad they enjoyed them. Of course it is a basic recipe and you can add chopped nuts or dried fruit or even chocolate chips to add more flavour and textures. But I love them plain.
I made this three days ago and it’s really scrumptious. I had to replace the golden syrup with Cana de Mel, which is like golden syrup and treacle mixed 50/50 I only used three tbsp . I also added half a cup of raisins soaked overnight in applejuice. The tray with paper I replaced with modern silicone trays to save on the work. It made a good 18 ! Thank you for this I had forgotten how lovely these are and I’m in the good books of my family! ☺️
I'd never cooked or baked anything until about two weeks ago and I love flapjack! Followed your guid in this video and they've turned out great! Thanks Geoff!
This is the best recipe I've tried for flap jack's (it just works) I've added dried prunes and semi dried bananas in the past (dried them myself so their still chewy) also taken 50g of the oats out and added 50g ground almonds and they really work in this recipe , thanx Geoff ♥️ xXx
Thanks Geoff, I have just made these and they are FABULOUS! I have been looking for a reliable recipe for Chewy flapjacks for ages and you’ve come up trumps! 👍👏 Many thanks for sharing ! 😋
I have Severe M.E so struggle with concentration. I followed your video.it was not rushed and I managed to make flapjack first time in 10 years..They are delicious.i will have to look if you have any other quick recipes that are easy to follow..I would do like a easy toffee recipe in sure you may have one.thankyou again.they are delicious.feel proud of myself as through all my severe illnesses I managed to sit on a stool and make this..Thankyou
Hi TD, That is great. I am glad you managed to persevere and make these flapjacks, and that you enjoyed them. I have a playlist called Quick and Easy Recipes. Some of those are very simple, the cookies, and a couple of the cakes. You might wish to try them.
Hhi Rji Ahmed. That's great. I am glad you enjoy it. On Tuesday I have a new video, for Salted Caramel Flapjack Sensations, which uses this same flapjack recipe as the base.
The item is known as a "flapjack" in the United Kingdom, the Isle of Man and Ireland and as a "muesli bar" or "cereal bar" in Australia and New Zealand. In other countries, including Canada, the United States, and South Africa, such products are referred to as "oat bars", while the word "flapjack" is used to describe a pancake. In the UK, the term "cereal bar" is often used to describe products which contain fruits, nuts, other cereals apart from oats, and, occasionally, chocolate.
Due to lock down and me loving flap jack thought id give this recipe a go. Followed your instructions to the T ... just waiting for them to cool down ... they smell delicious. Thanks Geoff.
Hi Geoff just found this to day going through your bygone posts me and my 11year old Grandaughter made these to day we ran out of golden syrup and made up with local made honey fantastic six people demolished our efforts with tea and coffee thumbs up from every body ATB Stephen
HI Stephen. That's great. I am glad you all enjoyed the flapjacks. It is a good recipe to make with children, quite easy and not too messy.. I am sure your Granddaugther enjoyed helping.
I have always wanted to make these lovely flapjacks since tasting them on a trip to your wonderful country so long ago... I can't easily get Golden Syrup here in California and have seen a recipe to make it, so I will first make that, then try to make the flapjacks... I really hope they turn out as I see yours have as I truly enjoy the simplicity of this treat.
Hi Julie-Joy. The flapjacks are lovely. Making golden syrup is very easy too, and it keeps well because it is just sugar and water, basically, with a slice of lemon.
hi geoff ...just found your fla pjack recipe...its so simple but sooopp good msde this afternoon ...q uite a good breakfast on the run ...could add dried fruit for that ... xxx
Hi Altheya. I believe, though cannot be sure since I have never eaten one, granola bars are somewhat crunchy. These flapjacks are nice and chewy and are delicious.
@@geoffsbakingblog Hi Geoff! I used your recipe and made the chewy flapjacks for my brother and his fiance last night. They said it was the best flapjack they've ever had!!
Geoff, I struggle with baking but followed your recipe exactly and my family loved these flapjacks, will definitely be making them again. Do you have a recipe for brownies ?
Hi Jeanette, I am glad your family enjoyed the flapjacks. I do have a video and recipe for brownies, but it also has a cream cheese and raspberry topping. You can just make the brownies and leave out the topping. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IYY1fyVdFus.html
Hello Geoff, thank you for this recipe. I've made a flapjack and it came out indeed nice and caramelly. However it's nowhere near soft. The oats (that normally you boil and simmer to be cooked and edible) stayed on the raw side and very hard. I was struggling with my slice and my mum after the first bite refused to finish it as she was worried about her teeth... My question is: Am I mad finding flapjack too hard? I think next time I will roast my oats for a few minutes before adding them to the mixture.
Hi Flyhappy, the flapjacks should be chewy. The oats will not be soft, as if they had been soaked and boiled like porridge. But they should not be hard, simply chewy. You should be able to take a square of flapjack and easily break it in two using your hands
Nice video Sir, they look yummy. I just made a small batch in a sandwich tin ( 8 wedges ) they are cooling now. Forgot to add a bit of ground cinnamon. Greetings from Scotland
Hi Priya Kerai. you can use maple syrup instead of golden syrup. The flavour will be slightly different of course, but still very good. 250g of sugar is actually 1 1/4 cups which is 20 level tablespoons.
@@priyakerai7748 You can try that, but you would have to judge how much to use. The sugar will dissolve and make some liquid, but maybe not as much as the same amount of syrup or honey. But you can add an amount and mix everything together, then if it seems to need more liquid to make everything bind together properly you could add a little more.
Hi Iamyourfuture808. I don't cook with gas so I tend to give, temperatures rather than gas mark. But 180C is Gas Mark 4. If you have problems with other recipes you can easily find a conversion table here: www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking6
@@sandraellis3878 HI Sandra. I am not really sure why they should go hard after baking. Maybe if the flapjacks were baked too long to much moisture will be cooked off. By brittle I am not sure whether you mean that they are hard and everything it stuck together but breaks easily, or whether you mean the flapjacks crumble. If the former that might also mean baking too long. If the latter that too can indicate not enough liquid, maybe needing slightly more golden syrup. But since I have never encountered that situation I cannot be sure.
@@geoffsbakingblog it wasn’t your recipe I used when they were totally solid, and I couldn’t even risk biting into them! it was Gordon Ramsay’s so yours will be much better 👌
@@sandraellis3878 Oh that Gordon, I just checked one of his recipes and the ration of dry to wet ingredients was very different to my recipe. That cold be something to do with it.
Hey I was just wondering why this recipe uses so much more oats than other recipes here you use 500g but in the other ones I see they use around 275g of oats.
HI there. I can't say why that is, unless the other recipes you refer to use a smaller pan, such as 8x8(20cmx20cm) my pan was 13x9. I am guessing other ingredients volumes were different as well.
Hi Mikey H. I think the closest thing to golden syrup would actually be corn syrup, which is think is readily available in the USA. You could try molasses but that would change the flavour rather dramatically. If you wish to try that you may want to change out the brown sugar for granulated sugar, since brown sugar also has a bit of a molasses flavour.
I think, somewhere on youtube, there is a recipe to make your own Golden Syrup. Found it! . Xru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ksIHlV9T17U.html
@@geoffsbakingblog Thank you very much sir i have made and tastes brilliant! All my friend here in Surman they thank you for the nice dessert this evening!
HI Vanessa. That's such a shame. The only difference between yours and mine, in terms of ingredients is that I used a combination of porridge oats and rolled oats, and the amount of sugar. Porridge oats are more finely processed, so will help to bind. I think more important is the amount of sugar. As it heats the sugar becomes liquid, so reducing the amount of sugar actually also reduces the amount of liquid in the recipe. The only other thing I can think of, that would make them very dry would be if the actual oven temperature is higher than the settings would indicate.
Hi Jan. I am not sure what Little Treat Syrup is, so I looked on the internet. It may not be quite as thick in consistency as golden syrup but I think it will work ok. For information it is very easy to make golden syrup at home: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0Tw3XwFsIug.html
I tried this as love flapjack - it stuck to the paper! grrrrr. My nanna baked it weekly and she never used baking paper how did she do it ???? Please advise.
Hi Jane. That is very strange, assuming you used parchment baking paper, since that tends to be coated to prevent sticking. I have never had anything stick on it, and certainly not these flapjacks. You could, if you are using a non-stick pan simply grease and flour the pan and bake in that. The reason I use parchment paper is simply as it is easy to lift out. Another thing you might try is to chill the flapjacks in the fridge until quite cold and then turn them over and peel off the paper. another thing that might work is to run a sharp knife, or a spatula under the flapjacks before trying to remove them from the paper.
Hi Vincent, you can add some dried fruits and some nuts into the mixture and that will work very well. But don't put in so much that the mixture wont stick together.
I may of done something wrong, although they tasted lovely when I picked one up it split in half, i put them in the fridge for an hour , now in a sealed plastic tub
@@keithpeverley3257 HI Keith. They shouldn't fall apart. Maybe they needed to be packed down more. Also, they can fall apart if they are still warm. But fully cooled they should be quite sturdy.
HI Cboyc5oc, no the porridge oat I referred to are quick rolled oats, as opposed to old fashioned rolled oats. Steel cut oat, or pinhead oats, won't work in this recipe as they need to be cooked for much longer than rolled oat, as they are cut differently.
HI Larah Chapaman. I mention in the video, at about 2 mins 20 seconds, 180C/160C Fan/350F. Also remember that you can always click below the video to see the written recipe on my blog.
Marya Love. Lyle's Golden Syrup is available in some stores in the USA, and on Amazon, but it tends to be quite expensive. It is easy to make your own though, and there are youtube videos on how to do that. But as for substitutes corn syrup would work well, though it wont have the flavour of golden syrup. Maybe a combination of corn syrup would be a good idea.
@@geoffsbakingblog (: Thank You ... ☺ I was just looking at those Videos ... lol ... and "Lyle's" is mentioned in a few!!!!! ... ☺ It is good to know that Amazon has it in the case someone isn't "Mary Berry" or doesn't have time to make it!!!!! ... ☺ It has somewhat of a candy method!!!!! ... ☺ But I am sure it tastes better than corn syrup!!!!! ... ☺
Hi the golden syrup is the sticky component that helps everything combine together. So if you don't want to use golden syrup, or corn syrup maybe something like honey would work instead.
Hi geoff you know i like your flap jack recipe ....but i want to make an energy bar that had the flavour the same as flapjacks with dried friut and walnuts and cherries but when l make it up it dosn' t stick together ...i was wondering if you could do a demo for this with the correct messurements..thanks xxx
@@geoffsbakingblog i used sugar (brown) @ golden syrup like the flapjack recipe of yours that we love but it just fell apart ....so i don' t know if the amounts are right when you add nuts@ dried fruit..i thought ld give you a challenge for a Geoff special energy bar ...i still want that lovely buttery oaty taste.... hope i have explained well enough X
Ok, I saw a few recipes and a few discussions about energy bars that fall apart, and it seems that the butter can be the cause of that. I will have to experiment, and maybe I will add some pureed dates which may help things stick together.
@@geoffsbakingblog oh l see @ yes i love dates so l am waiting for you to give us the perfected recipe ..l think they would be a good breakfast bar on the run.. when im working three days a week i could take one with me ... just oats though be cause im gluten free at the moment...i don' t like the ones in the shops as they have all sorts of rubbish in them Thankyou !X
Hi Tasha, at 2 mins 23 seconds I say to preheat the oven to 180C/160C Fan/350F. That will work and shouldn't burn the bottom if baked for the recommended time.
I am an unashamed and unabashed Anglophile and thought I’d seen every Brit sweet ever - until now! I do adore oatmeal so want to try these but am wondering - google was not much help in trying to determine what the the US version of “porridge oats” would be. Over here we can choose between two versions of oats - instant and - well, non-instant. I have instant on hand so will go with those and see what happens! And re: the golden syrup dilemma - I almost purchased a small bottle of golden syrup on Amazon in my attempt to bake something authentically British but common sense prevailed and I removed it from my cart. I think it was $24 for 3 oz . Smart move! 🙄🙄
HI Molly Wolly. Any oats will be fine for flapjacks. I tend to use whatever I have on hand, be it rolled oats, instant oats or old fashioned rolled oats. The only ones that don't work would be pinhead/steel cut oats, they are cut differently and not processed in the same way. As for golden syrup, it is very expensive in some countries, so alternatives, such as corn syrup can be used. However it is actually very easy to make golden syrup, and it keeps well. It made with sugar and water, and a slice or two of lemon. Here is a video from Steve Owens, showing how to make it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0Tw3XwFsIug.html&ab_channel=SteveOwens
Hi Maria, as I mention at 2 minutes 18 seconds, the oven is heated to 180C/160C Fan/350F. You can also click on the link below to the video to go to the full recipe and read all the instructions, including preheating the oven.
