One thing I have never done is add flour to my flapjacks, so I was intrigued to see that Lynn Hill of Traditional Home Baking is an advocate of doing so, maintaining that it helps to give the flapjacks the desired chewy texture. Although I like the texture of the flapjacks produced by my recipe, I'm not too proud to see if this suggestion is an improvement.
I followed Lynn's recipe for Fruity Flapjack, but rather than the fruits suggested in the recipe, I used 100g of chopped dried apricots, 50g of cranberries and 30g of chopped glacé ginger, which had been rinsed and dried to remove the syrup coating. I also added 2 teaspoons of ground ginger to make sure there was enough ginger to taste. The mix of apricots and cranberries is one of my favourite combinations in baking.
The texture was completely different - much softer as well as chewy. I think adding the flour also helped absorb the butter mixture more completely too - my flourless flapjacks are usually a bit stickier.
Both recipes have their merits so I'll probably use both in future, depending on the result I want. Mine are chewy and sticky, Lynn's are softer and chewy. However, when I do use flour, I think that I will go back to baking in a slightly smaller tin, as I prefer a thicker flapjack.