Ingredients:
- 250g porridge oats (rolled oats)
- 80g dark brown sugar
- 100g smooth peanut butter
- 50g golden syrup
- 50g salted butter
Instructions:
- Preheat your oven to 180°C (350 Fahrenheit, 160 fan oven).
- In a pan over low to medium heat, add cubed butter, sugar, and golden syrup. Stir gently with a silicone spatula until melted and combined.
- Take the pan off the heat and add the peanut butter. Mix well to get a smooth texture.
- In a separate bowl, add the oats and then pour in the peanut butter mixture. Combine thoroughly.
- Line a square baking tin (around 20cm diameter) with baking paper. Spread the oat mixture evenly into the tin and press down firmly for an even bake.
- Bake for 18-20 minutes.
- Take out the tin and let it cool slightly before cutting it into squares or bars with a sharp knife.
Tips:
- You can substitute honey for golden syrup.
- Use crunchy peanut butter for added texture.
- For an extra treat, melt some dark chocolate and drizzle it over the flapjacks after they’ve cooled slightly.
- Let the flapjacks cool completely before cutting to avoid them crumbling.
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