- Makes 20 bite-size pieces - Takes 1 hour 45 min (this includes 1 hour of cooling time) -
Gather together…
120g butter, sliced.
200g palm-oil-free peanut butter.
150g runny honey.
3 cups oats.
2 handfuls of seeds (e.g. shelled sunflower seeds, sesame seeds).
2 handfuls of sultanas (or raisins, or currants or finely-chopped figs).
Get cooking…
1. Pre-heat the oven to 170 C (150 C fan) or gas mark 3.
2. Prepare TWO 900g (large) loaf tins by lining them with greaseproof paper / reusable liners (such as this reusable loaf tin liner, but it is a bit fiddly to use and your bake will come out a little oddly-shaped as the excess material folds in on itself - we happily use one but I thought I'd warn you!), OR use one larger square tin circa 25cm x 25cm, lined ((cut-to-size liners are available from Lakeland).
3. Into a BIG saucepan weigh out: the sliced 120g of butter, the 200g of peanut butter and the 150g of runny honey (you need a big pan as you will add all the other ingredients too shortly). Heat GENTLY on the hob, on a low heat until melted, this will take approximately 5 minutes. Stir and squash down the lumps every minute or so.
4. Remove the pan from the heat and add the 3 cups of oats, the 2 handfuls of seeds and the 2 handfuls of sultanas. Stir well.
5. Spoon the mixture into the lined tins, press down VERY firmly ALL OVER with the back of a metal spoon.
6. Bake in the oven for 30 minutes, the top will just be slightly browned around the edges - you don't want to overbake it and dry it out.
7. Once just out of the oven, whilst still IN THE TINS, score the flapjack into 20 pieces (10 per tin) with a sharp knife. Making these initial shallow cutting marks helps with the proper cutting up later.
8. Cool the flapjack pieces IN THE TINS for 1 hour (sitting on a wire rack in a cool place ideally).
9. Once completely cool, whilst still IN THE TINS, carefully cut along the scored lines to separate each piece - if you are using reusable lining paper, DON'T cut through it accidentally!
10. Keep the flapjack pieces in an airtight container and eat up within 3 days. Or freeze the baked-and-cooled flapjack (on the day of baking) to stop yourself eating it all immediately, as it is so delicious!
11. Some bits of flapjack will remain in the liner as it is a crumbly recipe, collect them up and put them in an airtight container to sprinkle onto yoghurt or onto cereal.
This recipe was given to me by a friend who doesn't measure quantities, so the above recipe contains the measurements that I use. Many thanks for sharing E.