Farmersgirl Kitchen

Hugh’s Honey and Peanut Butter Flapjacks

There was nothing in the biscuit tin.  There was nothing in the cake tin. I wanted something sweet now what did I have in the cupboard that would make a quick and easy sweet treat?  I always have oats, dried fruits and a mix of pumpkin and sunflower seeds that we use in our bread, so I went looking for a FLAPJACK recipe and found this one by Hugh Fearnley-Whittingstall in River Cottage Every Day:

Honey and Peanut Butter Booster Bars

Makes 16
125g unsalted butter
150g soft brown sugar or light muscovado sugar
125g no-sugar-added crunchy peanut butter
75g honey, plus a little more to finish
Finely grated zest of 1 orange
Finely grated zest of 1 lemon 
200g porridge oats (not jumbo)
150g dried fruit, such as raisins, sultanas and chopped apricots, prunes or dates, either singly or in combination
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed and sesame
Preheat the oven to 160C/gas mark 3. Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
Scatter the remaining seeds over the surface and trickle with a little more honey. Bake for about 30 minutes, until golden in the centre and golden-brown at the edges.
Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into squares with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
These bars are really very moreish and you only need a small piece to fill you up. The fruit I used was mainly raisins with some dried cranberries and dried apricots.  I used a mixture of smooth, crunchy and three nut peanut butter, because that’s what I had in the house.   The peanut butter doesn’t dominate the taste of the bars and they are the soft and fudgy type of flapjack rather than the crisp, crunchy type.
I’m entering the flapjacks for Tea Time Treats, the monthly blog challenge run by Karen at Lavender and Lovage and Janie at The Hedgecombers.  July’s Tea Time Treats is being hosted at The Hedgecombers.


  1. Leave a Reply

    July 9, 2014

    Oh my, those look gorgeous. I could just eat one now with my cuppa

  2. Leave a Reply

    Lou, Eat Your Veg
    July 9, 2014

    Oh yummy! LOVE bars like this Janice, and packed with so much good stuff too. Like you I've always a stock of nuts, seeds, oats and dried fruits!

  3. Leave a Reply

    Karen S Booth
    July 9, 2014

    A FABULOUS tea time treat Janice and one that I would be happy noshing in morning, noon or night!

  4. Leave a Reply

    Madeleine Morrow
    July 9, 2014

    These are prefect for my household as we eat a lot of oats, seeds and dried fruit plus all adore peanut butter. Won't last 5 minutes. I guess that is the idea.

    • Leave a Reply

      July 13, 2014

      Thanks Madeleine, I managed to keep them for about a week, but that's with no kids in the house and strict rationing lol!

    • Leave a Reply

      July 13, 2014

      Almond Butter would be lovely, I did you some Whole Earth 3 Nut butter at part of the mix, I was clearing out half empty jars for the others!

  5. Leave a Reply

    Sisley White
    July 10, 2014

    Peanut butter in flap jacks! I am so sold. Two of my favourite things together. Saved to try 🙂

  6. Leave a Reply

    Sarah James
    July 21, 2014

    I love flapjack but I've never tried them with peanut butter, sounds delicious.

  7. Leave a Reply

    Jane Sarchet
    July 28, 2014

    Mmmmm, they look divine, esp with all the seeds. Thanks so much for sharing with Tea Time Treats Janice 🙂
    Janie x

  8. Leave a Reply

    Fiver Feeds
    August 13, 2014

    Thanks for sharing this recipe! I think I found my dessert for next weekend 🙂

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