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Louise's Cakes

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Peanut Butter Jelly Flapjack...

July 08, 2018 in Recipes

Realised, as I begin to write this, that my recipe blogs of late have seemed to accidentally follow a theme... Nuts! I promise I shall attempt to branch into something different for the next one. But for now, it is time for a journey into peanut butter goodness! 

One of my favourite go to treats is flapjack and good flapjack really is hard to beat. One of the best things is its ease and simplicity to make, which is perhaps why my key memory of childhood baking centres around flapjack. My real love for baking did not seem to develop until my late teens, which still feels like a scarily long time ago! Childhood baking comprised mainly of flicking through a very old and worn copy of Delia Smith's Complete Cookery Course, to find one of two recipes. Crumble topping or flapjack! Flapjack was the first recipe I made all by myself and the very first recipe committed to memory. Nowadays my head is swimming with all sorts of cake recipes and ingredient quantities that there is not much room for anything else!

I have made this flapjack extra special and deliciously decadent, indulging both your sweet and savoury teeth! Peanut butter and jelly, or as we in the UK call it, jam, is a flavour combination incredibly close to my heart and stomach!! This flapjack is sweet, sticky, salty, crunchy, chewy and more... enjoy! 

Ingredients...

  • 250g salted butter
  • 60g crunchy peanut butter
  • 140g caster sugar
  • 140g golden syrup
  • 400g porridge oats
  • 80g raspberries, fresh or frozen
  • 5tsp raspberry jam

Method...

  1.  Pre heat your oven to 180 degrees or 160 fan.
  2. Pop the butter, peanut butter, sugar and syrup in a saucepan over a low heat, stirring occasionally, until it has all melted together.
  3. Stir through the oats and then pour into a lined brownie tin.
  4. Spread the mixture out and flatten lightly before dolloping the jam on top in blobs. Press in the raspberries and for extra crunch you can add some salted peanuts as well!
  5. Press everything down firmly and then pop into the oven for 20-25 minutes until bubbly with beautiful golden edges.
  6. Leave to cool in the tin and chill before slicing into squares. Enjoy...
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Tags: Flapjack, Baking
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My Road to Nigellahood…

When I grow up, I want to be Nigella Lawson. This blog is me attempting to make those first steps…

  • May 2020
    • May 3, 2020 Flapjack… May 3, 2020
  • April 2020
    • Apr 11, 2020 Easter Shortbread… Apr 11, 2020
    • Apr 3, 2020 Cheese Scones… Apr 3, 2020
  • March 2020
    • Mar 26, 2020 Banana Bundt Cake… Mar 26, 2020
  • January 2020
    • Jan 24, 2020 Monkey Bread... Jan 24, 2020
    • Jan 13, 2020 Happy Birthday! Jan 13, 2020
  • September 2019
    • Sep 1, 2019 Summer Spaghetti… Sep 1, 2019
  • August 2019
    • Aug 12, 2019 Renishaw Hall and Gardens... Aug 12, 2019
  • June 2019
    • Jun 27, 2019 When in Rome... Jun 27, 2019
  • April 2019
    • Apr 8, 2019 Dark Chocolate and Cardamon Hot Cross Buns... Apr 8, 2019
  • March 2019
    • Mar 11, 2019 Dark Chocolate and Hazelnut Biscotti... Mar 11, 2019
    • Mar 5, 2019 Pancake Day... Mar 5, 2019
  • February 2019
    • Feb 14, 2019 Valentines Day... Feb 14, 2019
    • Feb 4, 2019 The Lake District... Feb 4, 2019
  • January 2019
    • Jan 21, 2019 2019... Jan 21, 2019
  • October 2018
    • Oct 9, 2018 Pumpkin Spice Buns... Oct 9, 2018
  • September 2018
    • Sep 28, 2018 Tan Slice... Sep 28, 2018
    • Sep 21, 2018 New Zealand Sep 21, 2018
  • July 2018
    • Jul 8, 2018 Peanut Butter Jelly Flapjack... Jul 8, 2018
  • June 2018
    • Jun 30, 2018 Pecan Pie... Jun 30, 2018
    • Jun 21, 2018 White Chocolate and Pistachio Cheesecake... Jun 21, 2018
    • Jun 14, 2018 May in Cake... Jun 14, 2018
  • May 2018
    • May 10, 2018 April in Cake... May 10, 2018
  • April 2018
    • Apr 5, 2018 March in Cake... Apr 5, 2018
  • March 2018
    • Mar 12, 2018 Hot Cross Bun French Toast... Mar 12, 2018
  • February 2018
    • Feb 1, 2018 Sticky Toffee Banana Bread... Feb 1, 2018
  • January 2018
    • Jan 11, 2018 My Road to Nigellahood... Jan 11, 2018