Peanut butter flapjacks
A classic British treat made even better with the addition of peanut butter. These flapjacks are chewy, nutty, and perfect for breakfast, snacks, or dessert.
Equipment
- A medium-sized saucepanBaking parchment
- A wooden spoon or spatula
- A baking tin (approximately 20cm x 20cm)
- A mixing bowl
- A weighing scale or measuring cups
- A sharp knife for cutting
Ingredients
- 250 g 9 oz rolled oats
- 125 g 4.5 oz unsalted butter
- 125 g 4.5 oz peanut butter (smooth or crunchy, depending on your preference)
- 125 g 4.5 oz golden syrup
- 100 g 3.5 oz light brown sugar
- A pinch of salt optional, to enhance the flavors
Instructions
Preparation:
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures that your oven is at the right temperature when you’re ready to bake.
- Prepare the Baking Tin: Line your baking tin with baking parchment. This prevents the flapjacks from sticking and makes it easier to remove them once they’re baked.
- Measure Ingredients: Weigh or measure all your ingredients before you start. This makes the process smoother and ensures you don’t miss anything.
Cooking:
- Melt the Butter and Syrup: In a medium-sized saucepan, melt the butter, peanut butter, and golden syrup over low heat. Stir continuously until everything is well combined and smooth.
- Add the Sugar: Once the butter and syrup mixture is melted, add the light brown sugar. Stir until the sugar is completely dissolved.
- Mix in the Oats: Remove the saucepan from the heat and add the rolled oats. Stir until the oats are fully coated with the mixture. If you’re adding any extras like chocolate chips or dried fruit, mix them in at this stage.
- Transfer to the Tin: Pour the mixture into the prepared baking tin. Use a spatula to press it down firmly and evenly.
- Bake: Place the tin in the preheated oven and bake for 20-25 minutes, or until the flapjacks are golden brown around the edges. Be careful not to overbake, as this can make them too hard.
- Cool: Once baked, remove the tin from the oven and let the flapjacks cool completely in the tin.
- Cut into Squares: Once cooled, lift the flapjacks out of the tin using the baking parchment.
Notes
- Room Temperature: Store the flapjacks in an airtight container at room temperature for up to 5-7 days. They’ll stay fresh and chewy if stored properly.
- Refrigeration: If you live in a warm climate or prefer a firmer texture, you can refrigerate them. Just bring them to room temperature before serving.
- Freezing: These flapjacks freeze beautifully! Wrap them individually in cling film or parchment paper, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or pop them in the microwave for a few seconds to enjoy.