Biscuits are the ultimate companion to hot tea or coffee in the afternoon but aren’t the easiest to make from scratch.
Shortbread is quick and easy compared to replica custard creams or bourbons. However, oat-based treats are even more simple to make.
And flapjacks are the obvious solution. Crafted from a blend of porridge oats, golden syrup, sugar, and butter, these buttery delights epitomise a classic British snack.
Baking experts have warned that many people fail to make them perfectly because of one simple mistake with the main ingredient: oats.
The team at Baking Mad claims that “one essential tool can make all the difference between perfectly chewy, evenly baked flapjacks and ones that fall apart or turn out too dry”.
They insist that using a wooden spoon when mixing flapjack ingredients is key to the perfect texture.
“Unlike metal or plastic alternatives, a wooden spoon is far gentler on the oats, ensuring they remain whole and retain their structure rather than breaking down excessively, which can result in a denser and crumblier flapjack,” said the Baking Mad team.
The natural grain of wood provides just the right amount of resistance, helping to evenly combine thick and sticky ingredients without overworking the mixture.
There’s more to it than just being gentle on the oats. Wooden spoons are naturally heat-resistant and do not conduct heat like metal utensils.
According to the baking team, this feature makes them “particularly useful when stirring warm melted butter and syrup mixtures, as they remain comfortable to hold and prevent ingredients from overheating or burning”.
They continued: “The non-reactive nature of wood also ensures that it will not alter the taste or texture of the ingredients, allowing the rich, buttery sweetness of the flapjack to shine through without any unwanted interference.”
When baking flapjacks, slightly underbaking them yields chewier results. The experts suggest removing the tray from the oven just before they reach a deep golden brown. This allows them to firm up as they cool, giving them “a soft, chewy bite”.
Easy flapjacks recipe
225 unsalted butter, softened
Three tbsp golden syrup
One tbsp maple syrup
340g porridge oats
1/4 tsp salt
Method
Preheat the oven to 180C (fan 160C, gas mark four), then line a tin (28cm x 18cm x 3cm, or 11in x 7in x 1.2in) with baking paper.
Gently heat the butter, golden, and maple syrup in a large saucepan. Heat until the butter is melted, stirring continuously with a wooden spoon and taking care not to boil it.
Remove the pan from the heat and add the oats, sugar, and salt. Mix well until the oats are coated in the butter mixture. Put the mixture into the prepared tin and smooth evenly into the corners.
Bake in the oven for approximately 15 to 18 minutes until golden brown. Remove the tin from the oven and cool for a short while. With a palette knife, lightly mark out 16 pieces before they are set. Cut up when cold.
