Peanut butter flapjacks

Try our peanut butter flapjacks then check out our classic flapjacks. 

• 9809
• Total time 50 minutes
• Note + Cooling
• Difficulty Easy

Ingredients

• unsalted butter 75g
• golden syrup 4 tbsp
• crunchy peanut butter 100g
• rolled oats 200g
• raspberries 100g
• 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.

Nutritional data

• kcals 211
• fat 11g
• saturates 4.3g
• carbs 21.8g
• sugars 9.2g
• fibre 2.9g
• protein 4.8g
• salt 0.1g

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