Peanut Butter Flapjacks
Updated: Jan 13, 2021
An inventive new flapjack recipe, that combines the wonder of PBJ (peanut butter and jam) with rolled oats, raspberry coulis and golden syrup.
Ingredients
unsalted butter 75g
golden syrup 4 tbsp
crunchy peanut butter 100g
rolled oats 200g
raspberries 100g
RASPBERRY COULIS
raspberries 250g
lemon ½, juiced
icing sugar 2 tbsp
cornflour 1 tbsp
Method
STEP 1 To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.
STEP 2 Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a lined 20cm square tin and press down. Put into the oven for 20-25 minutes or until browned at the edges. Cool completely then cut into 12 bars.
