Easy Vegan Flapjack Recipe With Secret Crunch | Thinly Spread (2024)

FAQs

Why are my flapjacks too crunchy? ›

Over mixing: Over mixing the ingredients can cause the gluten in the flour to become overdeveloped, which can make the flapjacks tough and crumbly. Over cooking: If you cook your flapjacks for too long, they may become dry and fall apart. Using too much dry ingredients: If you add too much dry ingre.

Why do my homemade flapjacks fall apart? This can happen if you overcook or undercook your flapjacks. When you overcook a flapjack, the golden syrup dries out and it becomes crumbly. An undercooked flapjack will have a raw doughy texture that doesn't hold its shape.

After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart).

Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly.

For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.

cold cutting might well be the solution! I also find mine hold together better if when I'm melting the butter sugar and syrup bit, I let it bubble for a minute. These are good tips! I've had problems with flapjacks being a pile of (delicious) crumbs, and I cant believe it's the recipe as Nigella is usually so reliable!

Using a bread knife, cut your flapjacks when warm to ensure even, easy slices. Allow to cool completely once cut and store in a biscuit tin to keep them as fresh as possible.

Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft. Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!

As if the golden syrup wasn't sweetness enough, we need a (un)healthy dose of sugar for good measure too! Soft light brown sugar is preferable as it compliments the golden syrup and gives a lovely chewy finish to your Flapjack.

Use as a crumble topping for fruit, yogurt, ice cream. Or sundae - layers of fruit, yogurt and crumble. Or custard.

Can you use maple syrup instead of golden syrup? ›

Yes, maple syrup can be used instead of golden syrup in many recipes, however this will result in a slightly different flavour. Golden syrup and maple syrup are generally substituted in a 1:1 ratio, however you may choose to use slightly less maple syrup to maintain texture and consistency.

The larger "jumbo" (old fashioned) oats tend to give a crumblier flapjack as they don't seem to bind so well. If the mixture continues to be crumbly then you may like to increase slightly the amount of golden syrup in the mixture.

A flapjack contains about the same amount of calories as a chocolate bar, and although they may be more nutritious (because of the fibre and vitamins from oats and dried fruit), flapjacks should still be kept as an occasional treat. Get your oats from porridge made with low-fat milk instead.

As sweetened condensed milk is slightly runnier than golden syrup, you may need to adjust for this in your recipe by reducing the volume of other liquids, e.g. milk or water in your recipe. Otherwise, you can use a 1:1 swap.

Stateside, confusingly, flapjacks mean pancakes but in UK, flapjacks are something completely different, a tray-baked, soft-centered, chewy, crunchy-edged caramel-scented bar made only with oats, golden syrup, brown sugar, and butter*. If they are not already, we need these in our lives.

Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.

Your flapjack will not look completely baked when you remove it from the oven. Due to the nature of the ingredients, they will still be quite melt-y, but don't worry – it will set as it cools down. As long as the edges have started to darken and look slightly crisp, it's ready to come out the oven.