There was nothing in the biscuit tin. There was nothing in the cake tin. I wanted something sweet now what did I have in the cupboard that would make a quick and easy sweet treat? I always have oats, dried fruits and a mix of pumpkin and sunflower seeds that we use in our bread, so this recipe was ideal.
Recipe for Honey and Peanut Butter Flapjacks
- 125 g unsalted butter
- 150 g soft brown sugar or light muscovado sugar
- 125 g no-sugar-added crunchy peanut butter
- 75 g honey plus a little more to finish
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200 g porridge oats not jumbo
- 150 g dried fruit such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
- 150 g mixed seeds such as pumpkin, sunflower, poppy, linseed and sesame
Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
The fruit I used was mainly raisins with some dried cranberries and dried apricots. I used a mixture of smooth, crunchy and three nut peanut butter, because that's what I had in the house. The peanut butter doesn't dominate the taste of the bars and they are the soft and fudgy type of flapjack rather than the crisp, crunchy type.