It was Independence Day yesterday and one of the most quintessential flavours of the United States, for me, is peanut butter. I’ve wanted to make flapjacks for a good time now and so I thought I’d combine the two to create this recipe.
You can use crunchy peanut butter or add chopped salted peanuts to the mixture but I kept it simple and plain. These flapjacks are very chewy, dense and fudgy but feel free to add more oats to make the flapjacks drier. The flavour of peanut butter is quite prominent and the salty rich flavour mellows out the sweetness, meaning this is not sweet at all.
The tin I use is 20cmx20cm and the flapjacks require 15 – 18 minutes baking; if you use a shallower tin, they only need 12 minutes. Increasing the amount of mixture means it will take longer to bake on a slightly temperature of 170C.
125g golden syrup
25g caster sugar
125g peanut butter
½ tsp salt
275g rolled oats
40g plain flour
Preheat the oven to 180°C. Grease and line a 20cm square tin with parchment.
In a pan over a medium heat or in a large heatproof bowl in the microwave (which I prefer) place the margarine, syrup, sugar and peanut butter to melt together. In the microwave, melt on 30 second blasts, stirring after each time.
Pour into a larger bowl and add the oats, salt and the flour. Mix together until it forms a flapjack-like mixture and put into the tin, flattening it out into an even layer.
Bake for 15 – 18 minutes until the top turns slightly golden.
Allow to cool in the tin but use a palette knife to cut up into 25 squares while it cools.