Looking for the perfect all butter flapjack recipe

My local deli in Shrewsbury sells the best soft, all butter, flapjacks. He refuses to tell me the entire recipe, but tells me that he uses only the best French butter (which I can get), very low moisture content syrup (which I cant), and that he cooks it for so long at such and such a temperature.

So, has anyone perfected the soft flapjack recipe ?

I have my own set of variations ready to go once I got the basics right....

anyone ????

nope...can't find anything.... :(

OK after loads of abortive attempts I am ready to reveal my own simple recipe to the world of Hexus :

500gms Jumbo Oats (dont use porridge oats, they absorb too much liquid and the flapjacks go all hard)

250 gms best high fat content butter (President is the best I found at about 84%)

One large jar of Tesco's own brand golden syrup (the 680gms jar)

Plus whatever else you fancy adding, like nuts, dried fruit, or any other "special" ingredients :)

Right- what to do with it -
Melt the butter in a large heavy pan, then add the syrup. Bring to a rolling type near boil, and let it bubble very gently for about 3 minutes.

Add the oats, and mix well into the butter/syrup.

Line a flat baking tray (mine is about 12" x 10") with foil or parchment and smooth the mixture into the tray.

Bake at gas mk 4 / 180C for about 15 minutes and check - if the outer edges are just turning a darker colour, its done.

Leave to cool and cut into 16 pieces.

These should be slightly moist and sticky if you've done it right :)

wow thats a good simple recipe. The one i use has flour and sugar in as well. Good tip on the oats ill try that next time

Might try that, I guess without the sugar it going to make it very sticky

...other "special" ingredients :O_o1:

Quote:

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Originally Posted by g8ina

OK after loads of abortive attempts I am ready to reveal my own simple recipe to the world of Hexus :

500gms Jumbo Oats (dont use porridge oats, they absorb too much liquid and the flapjacks go all hard)

250 gms best high fat content butter (President is the best I found at about 84%)

One large jar of Tesco's own brand golden syrup (the 680gms jar)

Plus whatever else you fancy adding, like nuts, dried fruit, or any other "special" ingredients :)

Right- what to do with it -
Melt the butter in a large heavy pan, then add the syrup. Bring to a rolling type near boil, and let it bubble very gently for about 3 minutes.

Add the oats, and mix well into the butter/syrup.

Line a flat baking tray (mine is about 12" x 10") with foil or parchment and smooth the mixture into the tray.

Bake at gas mk 4 / 180C for about 15 minutes and check - if the outer edges are just turning a darker colour, its done.

Leave to cool and cut into 16 pieces.

These should be slightly moist and sticky if you've done it right :)

---

I think you've nearly nailed that, and I may make something similar, with less syrup for my little lad.

However....here's a thought.

Clarify the butter first?

ie melt it gently and skim to help remove some of the liquids, though it can remove some of the taste fractionaly. Dont cook it though, cos that's ghee.

http://www.asiarecipe.com/clarbutter.html

Quote:

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Originally Posted by g8ina

Plus whatever else you fancy adding, like nuts, dried fruit, or any other "special" ingredients :)

---

Special ingredients you say :rolleyes:?

Take a few hints out of this book :stupid: ...

[spoiler]http://www.cookingwithcum.com/images...ront_cover.jpg[/spoiler]

me too searching for sometime