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Flapjacks
Rossman92
Posts: 3,660
I came across a YouTube video the other day by a former royal chef in which he made flapjacks (which to me mean something way different but I digress)
https://youtu.be/R75oLxw292o
His recipe called for cornflakes alongside the usual oats, it sounded fantastic so I gave it a go.
I ended up with a soupy mess that didn’t set up whatsoever. Since it’s a British favorite, does anyone have any suggestions for a tried and tested way to make flapjacks? or some advice on what possibly went wrong with mine? 😂 Cheers guys!
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I used to make these when I was training hard and the rest of the family tucked in too.
Protein Flapjacks Recipe
Ingredients
- 120g rolled oats
- 100g Meridian peanut butter
- 60g whey protein powder
- 125-150g skimmed milk (almond milk and other % fat milks can be used instead but weights may vary)
- 15g acacia honey
Directions
- Place whey and oats into large bowl; mix together
- Add milk and peanut butter and mix together until evenly mixed
- Add honey and stir evenly through mixture
- Line a baking tray with grease proof paper and drizzle a touch of coconut oil
- Spread mixture onto paper (1-3cm thickness)
- Place in fridge for 30 minutes
- Pre-heat oven to 190 degrees C (gas mark 5)
- 10-12 minutes in oven
- Remove, slice and leave to cool
Nutritional Value
- Protein: 85g
- Carbohydrate: 110g
- Fat: 55g
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I forgot to say you can leave out the protein powder and they will still taste great.1
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melted butter, oats, then add treacle, bake then done1
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I made them about a month ago and used this recipe: https://www.bbc.co.uk/food/recipes/flapjacks_86993
Turned out pretty well!0 -
If it's a soupy mess that sounds like too much liquid in the mix. Were you using imperial or metric measurements, and could you have done with a longer cooking time?
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I used imperial measurements which he converted on the recipe. I measured the corn flakes by volume instead of weight which I think might have been the problem, I needed more solid ingredients for surealiwibble said:If it's a soupy mess that sounds like too much liquid in the mix. Were you using imperial or metric measurements, and could you have done with a longer cooking time?0 -
Yep, it's the measuring by volume that's screwed you. With a low density foodstuff like cornflakes you're going to need a much bigger volume to get the same mass compared to flour. It's why the first reaction of British cooks to a lot of American recipes is along the lines of "A cup of flour? How BIG a cup is that then? And WTF is a stick of butter when it's at home?"
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Cheers Ali!aliwibble said:Yep, it's the measuring by volume that's screwed you. With a low density foodstuff like cornflakes you're going to need a much bigger volume to get the same mass compared to flour. It's why the first reaction of British cooks to a lot of American recipes is along the lines of "A cup of flour? How BIG a cup is that then? And WTF is a stick of butter when it's at home?"0 -
I always use a knobaliwibble said:Yep, it's the measuring by volume that's screwed you. With a low density foodstuff like cornflakes you're going to need a much bigger volume to get the same mass compared to flour. It's why the first reaction of British cooks to a lot of American recipes is along the lines of "A cup of flour? How BIG a cup is that then? And WTF is a stick of butter when it's at home?"0 -
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oooh err missus! Cue Kenneth Williams pic.0
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I used a knob of butter and the missus said I needed to put more in …0
