Hi all, hope you are having a great if not very rainy week if your in the UK.
I have had a little time off, so have been busy in the kitchen, checking the sloe gin. This required tasting and checking sugar levels and flavour. Its good! I am so pleased. Just to make sure I checked it again this evening….. it’s still good, but i might check it tomorrow, just to be sure……. naughty.
I also bought a load of vintage cake tins and dishes. I love getting new, well vintage kitchenalia. It makes me want to use it all and bake some yummy delights with it all.
You really can still find some bargains. I bought a lovely hand mixer, 4 different sized, loose bottomed (oh Matron) cake tins, a pie dish, a shallow tin, a fairy cake tin and a load of different sized wicker baskets for £10. I will have hours of fun with all the tins and the wicker baskets will be perfect for my chutneys and jams as Christmas presents.
I am also crazy about chunky peanut butter too. I really wanted to try out the shallow tin, so I thought a flapjack would be great. So here’s my peanut butter flapjack.
Peanut Butter Flapjack
For 12 small flapjacks, use a 10 1/2 x 7 inch tin.
X 250 g oats, bigger the better, but use porridge oats
x 150 g butter
x 150 g sugar, caster/golden/demerara, all are fine and dandy
x 2 tablespoons of golden syrup
x 1/2 teaspoon vanilla paste (optional)
x 1 big tablespoon of chunky peanut butter – omit this for a basic flapjack base
Measure all ingredients except the oats straight into a large saucepan.
Heat on a medium heat until all sugars and butter are dissolved.
Mix in the oats.
Line the tin with greaseproof and butter to prevent sticking.
Pour in the oat mix and flatten. I use the back of a clean spoon.
Bake for 15 minutes at 160 degrees until lovely and golden brown.
Score the top into the amount of flapjacks you desire and allow to cool for at least 30 minutes.
Cut and store in a tin with greaseproof paper between each layer.
A fantastic sweet and slightly salty treat! Great for an afternoon treat with a tea or coffee.
If you want to try something different or if peanut butter isn’t your thing, there are some fantastic variations for you.
Plain Flapjack- omit the peanut butter, yum.
Coconut flapjacks- omit the peanut butter and add 3 big tablespoon full of dessicated coconut, and add another 1 tablespoon of golden syrup.
Cranberry Flapjacks- start with the base, and add the extra 1 tablespoon of golden syrup and add 50 g dry cranberries. A great one for Christmas.
do this same mix with x 50 g dry apricots, x 50 g raisins or sultanas or x 50 g any dry nuts like pecans, walnuts, pistachios or almonds.
All yummy, try your own variations or combinations of a few , such as
Cranberry and pistachios
Pecan and sultana
Apricot and almond
Try some yourself. Enjoy your afternoon delights.
Janine, Bake Love xxxx