I've always included a little flour into my flapjacks because it stabilises the mix which I think is a good idea and, of course,, you may use both gluten-rich and gluten-free flour and there's absolutely no difference to the finished product.
The most critical point is the cooking time - 15 - 25 minutes depending on your oven and in my very hot oven, just 20 minutes is absolutely enough. Remove tray from oven and allow to cool for approx. 5 minutes and then score into squares with the tip of a very sharp sharp - then leave to cool completely - that's the rub. If you don't do this, the mixture breaks away at the edges and you are left with chunks of flapjack crumbs. So leave to cool completely for, for well-shaped squares for good eating.
Here's my recipe:
24 ozs. porridge oats
4 ozs. gluten-free or gluten-rich flour
12 ozs. soft butter or spread
12 ozs. Demerara sugar
3 serving spoons of Golden Syrup
7 ozs Raisins
How to make:
Melt together oats and flour and raisins; gently melt butter or spread with the golden syrup and Demerara sugar and stir in the flour, oats and raisin mixture to combine all well together.
Tip contents into lightly oiled shallow baking tray, press mixture down lightly with a fork and cook in a warm - hot oven - my oven was set to 160 deg. (a very hot fan-assisted oven) and it was cooked and just lightly browned after a 20 minutes cook time.
Here's the finished result...
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| My cooling flapjacks |
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| Flapjacks for pudding after our lovely roast pork and apple sauce family dinner...! |
They're so easy to make, it's tempting to make them too often but, sadly, one simply must not do so! A very nice occasional treat is the best way to view flapjack...hey!
Daisy
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