These are wonderfully sweet, nutty flapjacks that are absolutely perfect with some chopped bananas and thick whipped cream. You could also mash a banana and add it to the recipe with the butter and sugar – trust me, it's delicious!
- 300g rolled oats
- 175g crunchy peanut butter
- 175g brown sugar
- 115g butter
- 75g chopped peanuts
- 6 tbsp. golden syrup
- 2 tsp. lemon juice
Preheat the oven to 170C/gas mark 3.
Line and grease the insides of a 20cm square cake tin.
Heat the butter, peanut butter, sugar and syrup together until melted and smooth.
Stir in the peanuts, oats, and lemon juice.
Press down into the cake tin well and flatten down the top.
Cook for 35 minutes or until golden.
Once cooked, leave to cool and cut into squares.