Name: Date flapjacks
Total time: 35 min
Yield: Cuts into 12
Ingredients: 100g unsalted butter plus extra for the tin; 100g golden syrup; 250g crunchy peanut butter; 200g rolled oats; 50g mixed seeds; 75g medjool dates pitted and chopped

A slate board topped with slices of golden oat flapjacks, drizzled with peanut butter

100g unsalted butter
plus extra for the tin
100g golden syrup
250g crunchy peanut butter
200g rolled oats
50g mixed seeds
75g medjool dates
pitted and chopped

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm square baking tin and line with baking paper. Melt together the butter, golden syrup and 200g of the peanut butter in a small pan until smooth and evenly combined. Tip into a large bowl with the oats, seeds and dates. Mix well. Scrape the mixture into the prepared tin and smooth the top using a rubber spatula. Bake for 20-25 minutes or until golden on top.
step 2
Whisk the remaining 50g of peanut butter with 2-3 tbsp of hot water from the tap until it is a drizzling consistency. Leave the flapjacks to cool for 5 minutes in the tin, then drizzle with the peanut butter and cut into 12 rectangles using a cutlery knife. Leave to cool completely, then serve.