Lemon Flapjack

When my youngest son had to go into hospital about 4 years ago and I had to stay with him for about 5 days I used to go to the cafe to get a treat for us in the afternoons. I used to get Lemon flapjack and it was really tasty so I decided to try and recreate it!

I love recipes using lemon and have quite a few on my blog but I think this one works particularly well as the lemon cuts through the sweetness of the flapjack slightly. I have added some lemon icing but it still nice without it and it freezes well.

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!

This recipe is made with condensed milk and holds together perfectly. It is a nice soft flapjack with a hint of lemon and topped with a lemon icing.

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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan), then line a 23cm x 23cm square tin with baking parchment.

In a medium sized pan melt the butter, sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

Weigh the porridge oats into a large bowl and add the lemon zest. Then add the melted butter mixture into the oats.

Then mix until fully combined.

Put the oat mixture into the tin and level and flatten using a small palette knife.

Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.

Set aside to cool while you make the icing.

In a small bowl put the icing sugar and a small amount of lemon juice and mix. Add the lemon juice until the icing is a dropping consistency - you probably won’t need the whole lemon.

Put the icing into a disposable icing bag and cut the end off and pipe across the top of the cooled flapjack.

Leave the icing to set then cut into squares. If you cool it in the fridge it makes it easier to cut.

Lemon Flapjack

Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes

INGREDIENTS

225g unsalted butter, cubed

180g soft light brown sugar

150g condensed milk

65g golden syrup

375g porridge oats

1 lemon, zested

Icing

100g icing sugar, sieved

1 lemon, juiced

METHOD

1. Pre-heat the oven to 170°C (150°C fan).

2. Line a 23cm x 23cm square tin with baking parchment.

3. In a medium sized pan melt the butter, sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

4. Weigh the porridge oats into a large bowl and add the lemon zest. Then add the melted butter mixture into the oats and mix until fully combined.

5. Put the oat mixture into the tin and level and flatten.

6. Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.

7. Set aside to cool while you make the icing.

8. In a small bowl put the icing sugar and a small amount of lemon juice and mix. Add the lemon juice until the icing is a dropping consistency - you probably won’t need the whole lemon.

9. Put the icing into a disposable icing bag and cut the end off and pipe across the top of the cooled flapjack.

10. Leave the icing to set then cut into squares. If you cool it in the fridge it makes it easier to cut.

    
    

EQUIPMENT USED

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SARAH’S EXTRA SLICE

If you don’t want to make the icing it is delicious with just the hint of lemon in the flapjack.

If you don’t have an icing bag drizzle the icing from a spoon instead.

If you cool it in the fridge it makes it easier to cut.

This flapjack can be frozen for up to 3 months. I recommend freezing without the icing, as individual slices and wrap well in clingfilm.