Lemon flapjacks
A lemony twist on a classic flapjack recipe
Equipment
- Scales
- Large saucepan
- Wooden spoon
- 7x9 inch baking tin
- Greaseproof paper
Ingredients
- 125 g butter
- 125 g brown sugar
- 3 tbsp golden syrup
- 250 g oats
- 3 tsps lemon curd
Instructions
- Preheat the oven to 180 and line a 7 x 9 inch cake tin with greaseproof paper
- Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
- Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
- Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
- Tip two thirds of the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
- Spread 2-3 spoonfuls of lemon curd as best you can over the mixture
- Add the rest of the flapjack mix on top of the lemon curd and press down well
- Bake at 180 for 18 minutes
- Leave to cool for a few hours, or even better, over night
- Cut into squares and enjoy