English Flapjack Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 16, 2007
It was so delicious!!! I forgot I was on a diet!!!
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Reviewed: Jul. 15, 2006
I cut down the amount of oats slightly to improve the recipe, as I agree there are slightly too many oats. However, with this alteration they tasted much nicer, and one of my friends even used this recipe in their school!
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Cooking Level: Beginning

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Photo by Caroline C
Reviewed: Jun. 27, 2006
Mum used to make flapjacks all the time, and I was hoping these would be as good as hers. They weren't. Far fom it. Flapjacks should be moist and stick-in-your-teeth gooey. These were extremely dry and, as others have noted, they easily broke apart. I think the cook time is too long in this recipe, and also that there needs to be much more sugar/butter binder. I'll try this next time. Thanks anyway.
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: May 25, 2006
the best one i have made yet and tases the best to
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Cooking Level: Expert

Home Town: Woodland, Durham, England, U.K.
Living In: Wolsingham, Durham, England, U.K.

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Reviewed: Mar. 9, 2006
I have been craving these for so long! -I used porage oats instead of rolled oats. (If you can't find porage/Scottish oats, just toss some rolled oats in the blender and pulse a couple times until the oats approach the size of instant potato flakes) -I doubled or tripled the amount of golden syrup so that it would stick together a little better. (I just added it until it seemed dense enough) -I used sultanas instead of raisins so it would be easier to chew - just toss some raisins in boiling water until they're plump and tender. I used both black and golden raisins. I baked them in a metal pan, and next time I would cut the time by 5-7 minutes because they ended up a little tough around the edges. They turned out great! They make a great snack for me during classes! I miss England!
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Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: Nov. 22, 2005
Too many oats. It didn't even stay together. When I put them in the pan with the other ingredients I knew it was too much. Cooking time was too long. The bottom and edges burned at 350 for 30 mins. I reccomend 17-20 mins. I took some out at 17 mins and they were okay with flavor, but still fell apart. Flavor wasn't spectacular. Tastes like buttery sugary oats. Big deal. Whoopie. Next time I'll cut down the oats, or use another recipe. Or maybe rolled oats means something other than the stuff you get from Quaker.
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Reviewed: Aug. 28, 2005
it was so yumi and it doesn't take long to make only about 10 minutes!!!!
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Displaying results 31-37 (of 37) reviews

 
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