Peanut Butter Tracker Flapjacks Food

PEANUT BUTTER FLAPJACKS!!

Steps:

• Preheat oven to 200C/180C fan/gas 6. Line a 20cm baking tin with parchment paper.
• Mix the oats and light brown sugar together.
• Melt the peanut butter and mix into the dry ingredients, then mix in the honey.
• Add in your chosen flavours such as 100g of chopped nuts, 50g of chopped nuts with 50g of dried fruit or 100g of chocolate chunks. Add the mixture to the lined baking tin and press the mixture down.
• Bake for 20-25 minutes, once removed from the oven let the flapjack cool in the baking tin. Cut the flapjack into 12 bars and serve.

PEANUT BUTTER & JAM FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment.
• Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins.
• Spoon the mixture into the prepared cake tin and gently press down with your hands. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares.

PEANUT-BUTTER FLAPJACKS

Steps:

• Put butter in bowl and beat till creamy, to make pave use margarine.
• Mix together sugar and oats and gradually add sugar oat mixture to the butter ( to much hard work to do at once).
• Press mixture into a large greased tin, or tin lined with greaseproof paper.
• Bake at 330F degrees F or 170 degrees C until cooked to preference. For a soft chewy biscuit You need roughly 20 mins , for a crunchier flapjack 30 mins, bascilly bake till desired texture is achieved.

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.