\u2022 When I first shared this recipe I recommended using tin foil to line the tin\u2026 I 110% take that back now! Having experimented with both tin foil and greaseproof paper many, many times, I can confirm that greaseproof paper is far easier to work with. Just be sure to grease your tin first (so the greaseproof paper sticks to it). And be careful to make sure your entire tin is lined, with no gaps \u2013 if your flapjack seeps through the greaseproof paper it will stick to the tin!\u2022 Another change I\u2019ve made to the recipe is the quantity of butter. I\u2019ve reduced this to 250g, which works well for UK quantities, as most butters are sold in this amount. This also produces the perfect chew in a flapjack, without being too greasy.\u2022 You can experiment with which oats work best for you, but my personal favourite is the supermarket own-brand budget porridge oats. The slightly more powdery texture works well for binding your flapjack together.\u2022 Your flapjack will not look completely baked when you remove it from the oven. Due to the nature of the ingredients, they will still be quite melt-y, but don\u2019t worry \u2013 it will set as it cools down. As long as the edges have started to darken and look slightly crisp, it\u2019s ready to come out the oven.\u2022 The edges of your flapjack will rise slightly as it bakes. Once it\u2019s been out the oven for a few minutes, use a cold spoon to gently press the edges back down, whilst the flapjack is still warm.\u2022 Make sure your flapjack is completely cool before you try and remove it from the tin. If it\u2019s still warm, it will stick to the greaseproof paper.\u2022 As this is a chewy flapjack recipe, the middle of the flapjack can be a little sticky when you cut it. If it is sticking to the greaseproof paper, simply pry it up with a knife or spatula.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u2022 When I first shared this recipe I recommended using tin foil to line the tin\u2026 I 110% take that back now! Having experimented with both tin foil and greaseproof paper many, many times, I can confirm that greaseproof paper is far easier to work with. Just be sure to grease your tin first (so […]<\/p>\n","protected":false},"author":1,"featured_media":136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-135","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=135"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/135\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/136"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}