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.