I made 5 different kinds of flapjacks today, and although my success rate was not 100%, I think I've figured out where I've been going wrong which is at least helpful.
I made a pretty standard batch of 3-ingredient flapjack, using
6T golden syrup
I put the butter and syrup in a pan, and once melted, I added the oats. Then I took out 3 lots of this plain batch and added more things to each one separately, and put them in a number of pans. (I didn't butter my pans.) The different varieties were:
-choc chips (but not very many cos I had eaten the majority of the packet already, because I am an animal)
|saving pans by putting 2 flavours in 1 pan|
|this is why I think they needed more syrup|
397g condensed milk
I heated slightly the condensed milk in a pan on the hob, until it was noticeably thinner, then I added the oats. Cooked these babies at the much lower temperature of 130 degrees, and for 45 minutes. Again, let them harden out of the oven before cutting them up.
These taste really different from the golden syrup butter ones, and I like the taste and the texture a lot but I'm not sure whether I like it more. It's just different.
|see the difference?|
I'll have the triathlete try all 5 on Tuesday, but until then, my favourite are the sunflower seeded ones - should have just added more syrup!