Guest Recipe: Tom's Spiced Apple & Peanut Butter Flapjack Bars
25 August 2021
After the long summer holidays, the dawning of the new school year can come as a major jolt to the system. For anyone responsible for school-age children, making sure they have their bag, PE kit, clean faces and the right shoes on can feel even more stressful than our normal 9-5 jobs.
This recipe for Spiced Apple & Peanut Butter Flapjacks is super easy and calming to make. Perfect for packed lunches, these make-ahead bars are also great to have on hand for breakfast-on-the-go when you’re short on time having spent breakfast-time hunting for that missing school jumper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves: 16
Category: Biscuits & Cookies
Ingredients
- 200g honey
- 200g soft brown sugar
- 125g salted butter
- 75g crunchy peanut butter
- 1tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 65g glace ginger
- 2 cored and coarsely grated eating apples
- 400g porridge oats (325g rolled oats + 75g jumbo oats)
Method
- Preheat the oven to 180°C/°160°C fan/350°F/Gas Mark 4. Grease and line a 30x20cm roasting tray.
- Pop the honey, sugar, butter, peanut butter and grace ginger into a pan with the ground spices.
- Heat over a low heat until the sugar has dissolved and the butters have melted.
- Take the pan off the heat and pop to one side. Wash, core and coarsely grate the apples into a bowl. Pop the grated fruit into a clean tea towel or a couple of sheets of kitchen paper and gently squeeze to remove some of the juices. Pop the semi-dried fruit into the molten butter mix and stir.
- Add the porridge oats to the mixture and mix to combine. I like to use a combination of rolled oats and jumbo oats but it really doesn’t matter if you choose one over the other.
- Tip the mixture into the prepared tray and bake in the oven for 20 minutes - until golden brown and gently toasted at the edges.
- Leave to cool in the tray for 15 minutes before using the baking paper to lift the flapjacks out onto a board and slicing into 16 bars.
- Cool fully before wrapping each bar in baking paper and storing in an airtight box.
Tom Frizell-Shackley is a food writer, recipe developer and freelance PR consultant, based in the North of England. He lives with his partner, son and three spaniels. Since 2019, he has published recipes and kitchen tips for his Kitchen Notes food blog – www.kitchennotes.co.uk
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