These peanut butter flapjacks are a beautiful afternoon treat. Sweet and rich, with a little saltiness from the peanut butter.
The default recipe makes 6 flapjacks
- 75g / 2.6oz unsalted butter
- 75g / 2.6oz soft light brown sugar
- 50g / 1.75oz crunchy peanut butter
- 2 tbsp golden syrup (see note 1)
- 1 pinch sea salt
- 175g / 6.1oz rolled porridge oats
- Baking dish – around 20cm x 12cm / 8in x 4.5in for 6 portions (the default recipe). This one from Amazon is a great size
- Preheat the oven to 150 C / 300F
- Place the butter, sugar, peanut butter, syrup and salt in a small saucepan over medium heat. Slowly heat until everything has melted together into a smooth even syrup.
- Add the oats to the pan and stir everything together until the oats are fully coated.
- Line a baking tray with baking/parchment paper and tip the oat mixture in. Use the back of a large spoon to evenly smooth the mixture across the tray and gently press down.
- Place in the oven for around 40 minutes, until golden brown (see note 2,3,4). Leave to cool before slicing.
- If you can’t get golden syrup where you live then you can substitute for honey or light corn syrup. However, corn syrup is thinner so you might want to use slightly less to stop the mixture from becoming too runny.
- Adjust the cooking time based on how firm you would like them. 40 minutes should give a medium-firm flapjack. Increase or decrease the time depending on how firm you like them. 30 minutes will give a chewier result and 50 minutes a crunchier flapjack.
- The size of baking tray you use will also affect the cooking time – depending on how thick or thin the layer of flapjack is.
- The flapjacks will continue to firm up as they cool so don’t worry if they seem slightly too soft when they come out of the oven.
- Keep the baked flapjacks in an airtight container at room temperature for up to 7 days.
- You can also freeze the flapjacks for up to 3 months. Stack them in a sealed container or pop them into a food bag before freezing. If you are stacking them then place a piece of parchment/baking paper between each layer to stop them from sticking together.
- Category: Snack
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 320
- Fat: 17g
- Carbohydrates: 35g
- Protein: 5g
Keywords: snack, afternoon tea, sweet, biscuit, cookie, peanut butter, flapjack