Date flapjacks
- Adam Bush
Published: October 1, 2021 at 11:17 AM
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Cuts into 12
Easy
Total time: 35 mins
+ cooling
A star rating of 4 out of 5.1 ratingRate
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Turn a handful of storecupboard ingredients into an easy bake. Mixed seeds and a peanut butter drizzle make these flapjacks look impressive but they only need 10 minutes hands-on time
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Bake these date flapjacks, then check out our easy flapjacks, healthy flapjacks, vegan flapjacks, peanut butter flapjacks and more flapjack recipes. For another fruity bake, try our date and ginger loaf cake.
Ingredients
Nutrition
-
100g unsalted butter
plus extra for the tin
-
100g golden syrup
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250g crunchy peanut butter
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200g rolled oats
-
50g mixed seeds
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75g medjool dates
pitted and chopped
Nutrition: per serving
- kcal331
- fat21.3g
- saturates6.8g
- carbs23.8g
- sugars11.4g
- fibre3.8g
- protein9.1g
- salt0.4g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm square baking tin and line with baking paper. Melt together the butter, golden syrup and 200g of the peanut butter in a small pan until smooth and evenly combined. Tip into a large bowl with the oats, seeds and dates. Mix well. Scrape the mixture into the prepared tin and smooth the top using a rubber spatula. Bake for 20-25 minutes or until golden on top.
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step 2
Whisk the remaining 50g of peanut butter with 2-3 tbsp of hot water from the tap until it is a drizzling consistency. Leave the flapjacks to cool for 5 minutes in the tin, then drizzle with the peanut butter and cut into 12 rectangles using a cutlery knife. Leave to cool completely, then serve.
Try more easy flapjack recipes
Authors
Adam BushDeputy food editor
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A star rating of 4 out of 5.1 rating
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