It's been going on for years.
I've tried everything.
Baking wonderful flapjacks should be easy. It's what you learn in school, right? It's what they make on Blue Peter and what's in every children's cookery book. It shouldn't be too difficult to get it right, but I have had disaster after disaster after disaster. Either I have ended up with a dry, crumbly mess that has morphed into a jar of breakfast cereal or the mixture has stayed so sticky and squidgy that I needed a spoon to eat it.
I could have just given up - but, you know how it is, sometimes a flapjack is just what you want. When a chocolatey bake is too rich and sweet, and a savoury bake is ... well, just TOO savoury - only a 'flapjack' will hit the mark.
I have tried and tweaked lots of recipes, lots of times, but they have never really delivered and, let's face it, there's only so much joy to be had munching through jar after jar of dry
flapjack cereal mess.
Then my EUREKA moment happened.
I baked Anzac Biscuits from Rose Carrarini's Breakfast, Lunch and Tea, just tweaking the ingredients a little, and they were delicious, perfect - exactly the right level of squidge and not a crumble in sight.
And they contain oats, so they feel like they are in the flapjack family - a close relation at that ... no second cousins twice removed here. And there's coconut in them too and that makes for a great taste/texture combo.
So I made Anzac biscuits a few more times and - drum roll, drum roll - every time they were gorgeous and no fuss. So, from that point on, I have abandoned my quest for the perfect flapjack, I have shelved my flapjack frustrations and now I am in love with Anzac biscuits. Where flapjacks failed, these deliver .... and some. The only problem? ... they are so moreish that they are gone in a flash.
Oh well, at least it's quick and easy to make some more.
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