A delicious nutty biscuit, good for a mid-afternoon energy boost. They’ll last for a couple of weeks in an airtight tin.
Preparation Time: 10
Cooking Time: 20
50g soft brown sugar
50g runny honey
50g unsalted peanuts
50g crunchy peanut butter
350g porridge oats
25g flaked almonds
Preheat the oven to 150ºC.
Melt the butter in a saucepan and add the sugar, honey, peanuts and peanut butter.
Cook for 1 minute, stirring, then remove from the heat and mix in the oats.
Turn into a greased and lined 25cm x 15cm tin and press the mixture down firmly.
Sprinkle with the almonds and bake in the oven for 20 minutes, or until the flapjacks are a pale golden colour.
Leave to cool for 5 minutes before cutting into rectangles.