Oat Noggins

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Oat Noggins

Postby PatsyMFagan » July 11th, 2019, 10:57 am

I made a batch of (Ian in France) noggins yesterday, but they stayed really soft... which was a bit of a disappointment.

Would this have been a) because I didn't leave them to cool down long enough before putting in a tin (they were cold), or b) the hot/humid weather, or c) because I didn't have quite enough plain flour so made up the weight with SR and added half the amount of bicarb ?
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Re: Oat Noggins

Postby suffolk » July 11th, 2019, 11:19 am

Or a combination of all those factors ... ?
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Re: Oat Noggins

Postby Suelle » July 11th, 2019, 11:27 am

Hard to tell without knowing the recipe, but underbaked could be another possible reason. The recipe I use for flapjack is chewy if baked for 25 minutes but can be crispy if you bake for longer.
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Re: Oat Noggins

Postby PatsyMFagan » July 11th, 2019, 12:59 pm

I didn't want to overcook them and they looked just right... the timing is 25-30 minutes … I have to add, that they were scoffed down and everyone enjoyed them. Apparently if they are soft, not crisp, they are cookies :lol: :rolleyes: :tu: :tu:
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Re: Oat Noggins

Postby earthmaiden » July 11th, 2019, 4:00 pm

These are a favourite of mine! I suspect the flour might have been a factor. I usually leave them until they are turning in colour. They are usually crisper and tastier the following day.

I wouldn't give up, just try again sometime following the recipe/method and see what happens. What a shame though.
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