This recipe was recently given 11 out of 10 from a family friend when we were doing a home made dessert tasting!
The internet is full of debate of whether to boil your flapjack mixture or not. After many experiments & tastings we have come up with a method that is a combination of the two techniques. We think we have finally hit the sweet spot!
"Possibly the Nicest Flapjack I have Ever Tasted"
As this delicious honey sugar crunch gluten-free flapjack recipe is a staple in our home our recipe makes twice as many flapjacks as some other recipes, they still don't last very long!
Ingredients
Boil
200g Salted Butter (cut into rough cubes or chunky slices)
100g Demerara Sugar (worth using a tasty one like Billington's)
Post Boil Cool
250g Demerara Sugar
75g Honey
2 tsp Vanilla Essence
250g Salted Butter (cut into rough cubes or chunky slices)
Oats
700g Organic Gluten Free Oats - Glebe Farm are excellent for this recipe, you need a mixture of oat sizes for best results
Method
Line either 2 flapjack tins or one extra large pan (we use this one for our large oven) with baking parchment. Pre-heat the oven to 160degC conventional or 140degC fan.
Gently heat the butter and sugar from the 'boil ingredients' (listed above under 'Boil') in a large pan, stirring until until uniform. If using a Cooking Chef set to 45 deg C stir 1 with creaming beater attachment)
Once uniform increase the temperature until the mixture is boiling (Cooking Chef 130 deg C), boil for 2 minutes and then turn the heat off.
With the heat now off add the remaining 250g butter and stir until incorporated and mixture cooler then add the other ingredients listed above in the 'Post Boil Cool' section. Stir until the liquid mixture has come together and looks consistent. We cool the mixture before adding the sugar and honey because we don't want to overcook the honey and we need to try to retain a few sugar crystals for the crunch!
Finally add the oats and stir until there are no dry oats remaining. Oats can be variable in their absorption of the liquid mixture so add in several batches and don't worry if you use a slightly different quantity.
Spread the mixture evenly across your flapjack pan(s), pressing down hard and smoothing out to an even layer. We use a rolling pin and/or a flat spatula.
Bake for 25-35 minutes depending on the size and colour of your baking tray. Smaller & darker trays will cook more quickly than large light coloured trays and metal will cook more quickly than silicone or glass. Our large light coloured metal tray takes 35 minutes on conventional 160degC.
When the flapjack is cooked you will see small bubbles on the surface. Cut the flapjack into the size you want whilst it is still quite hot (I usually cut after 5 mins out of the oven and then remove from the tray and separate slightly to cool) . They taste better cooled if you can wait long enough.
Store in an air tight container once they have reached room temperature.
These can be frozen in an air tight container, do not open the container until the flapjack is fully defrosted and at room temperature (so it doesn't absorb atmospheric moisture whilst chilled and go mushy).
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