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 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 tart lemon Greek yoghurt icing.
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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster 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 palette knife. This is the one I use available on Amazon
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 yoghurt and sieved icing sugar and mix. Add the lemon juice until the icing is a dropping consistency. 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 Butter
180g Caster sugar
150g Condensed milk
65g Golden syrup
375g Porridge oats
Zest of 1 lemon
Icing
2 Tbsp Greek yoghurt
1 Tbsp Sieved icing sugar
Juice of 1 lemon
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster 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 and mix until fully combined.
Put the oat mixture into the tin and level and flatten.
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 yoghurt and sieved icing sugar and mix. Add the lemon juice until the icing is a dropping consistency. 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.
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.
This is the baking tray I use