You may have seen me mention this Peanut, Oat and Fig slice a while back, sorry it has taken me so long to get the recipe to you.
They are salty, soft and sumptuous and both batches I made disappeared within minutes at work and with my friends. I love the combination of sweet and salty, if you do to I think you are going to like these!
- ¼ tsp baking powder
- ¼ tsp salt
- 135g plain flour
- 50g porridge oats
- 140g smooth peanut butter
- 140g golden caster sugar
- 115g unsalted butter, room temperature
- 1 medium egg
- 1 teaspoon vanilla extract
- 170g jam (I used fig but choose your favourite)
- 85g coarsely chopped salted dry-roasted peanuts
- Preheat your oven to 180°C / 350°F. Grease an 8 x 8 inch baking pan with a little vegetable oil. Pop your baking powder, and 1/4 teaspoon salt into a small bowl and put to one side. Now, cream together your peanut butter, sugar, and butter in large bowl until smooth. Add your egg and vanilla and beat until smooth. Add your flour mixture and continue to beat until fully combined. You should be left with a slightly crumbly, pastry like dough.
- Pop half of this into a bowl & place it in the freezer. Squidge the rest of it into the bottom of your pan.
- Smear a layer of jam over the top.
- Leave it for about 5 mins & remove your dough from the freezer. Crumble it over your jam layer and press down gently to level.
- Sprinkle your chopped peanuts over the top. Bake in the middle of your oven for 30 mins, until the top starts to brown.
- When it's ready, remove it from the oven & leave to cool on the side. Don't try and tip it out of the pan, it will not end well! Go & distract yourself for a couple of hours. When it's cold, use a sharp knife to split it into manageable peanutty portions.
These oath bars can really be adapted to suit your tastes. True to the name Oat, Peanut and Fig Slice the first time I used fig jam, whereas the second time I made this date paste, which I used to fill it with, it made me feel all virtuous knowing that middle layer had no added sugar, never mind the butter eh 😉
I’ve included this picture here so you can see the steps, the first smooth layer of dough (1)doesn’t look like enough but keep spreading and trust me! then cover with your jam or paste (2).
Next take the rest of the dough out the freezer and crumble in lumps over the jam until you can barely see the jam or paste through the lumps. I found it easier to take a lump out of the freezer at a time otherwise it warms up a bit too much and becomes difficult to break into pieces.
Use the peanuts to sprinkle over the top and fill any little remaining gaps (3)
Bake and allow to cool completely (4). I like to make mine late at night then leave overnight to cool, then I can’t be tempted to try and sneak a piece and risk ruining the whole batch.
There are simple instructions in the recipe above, but these Peanut, Oat and Fig slices need these tips and tricks.
As you can see I had mine with a nice cup of coffee for elevenses in a break from work but they work equally well as ultra run fuel, breakfast or a treat any time of day!
A quick flashback!As I mentioned this beauty is so versatile, I made it twice, the first time in an 8″ round silicon tin and using ready made fig jam. Here’s a nice photo to prove that food bloggers aren’t always there with their SLR’s making everyone wait.
Do you like the combination of sweet and salty in food?