Lemon drizzle flapjacks

afternoon tea baking dessert flap jacks flapjack indulgent lemon drizzle treat vegetarian

N/A

Makes 12

Source

Ingredients

250g butter

250g soft brown sugar

175g golden syrup

425g porridge oats

150g lemon curd

50g icing sugar

½ lemon , juiced

Method

Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.

Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.