Peanut butter flapjacks
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Cuts into 12 bars
Ingredients
- 75g unsalted butter
- 4 tbsp golden syrup
- 100g crunchy peanut butter
- 200g rolled oats
- 100g raspberries
RASPBERRY COULIS
- 250g raspberries
- ½ lemon, juiced
- 2 tbsp icing sugar
- 1 tbsp cornflour
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.
