Easy Lemon and White Chocolate Flapjack

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Looking for a flapjack recipe that’s a little different from the traditional ones? Well you’ve found a gooden right here. This gorgeous lemon and white chocolate flapjack recipe is not only incredibly easy to throw together but it tastes absolutely sensational! It’s also a great recipe for kids to get involved with too. Want another non traditional flapjack recipe? Check out my maple pecan flapjack recipe, you’ll love it!

Honestly, who doesn’t love a good flapjack recipe? I certainly do! This beauty is a refreshing twist on an absolute classic. Definitely one to test out on the office (if they make it that far…).

If you’re into your fruity flavours, you’ll love my apricot and white chocolate flapjacks too! It’s what I love most about flapjacks – they are what you make of them. You can add SO many different flavours! There’s literally a version for everyone!

Lemon and White Chocolate Flapjack Tips

• When zesting a lemon, don’t go into the white part (the pith) as it’s very bitter. You only want the outer yellow skin.
• Don’t boil the syrup mixture, just melt it then remove from the heat.
• Stir the oats in really well and make sure every grain is coated in the syrup. This will help it stick together better.
• Be careful not to over heat the chocolate in the microwave, it may cause it to bloom which doesn’t look great.
• Use a very sharp knife to cut your flapjack. Sounds simple but if it’s blunt at all, you won’t get clean lines and it will probably crumble all over the place!
• Keep a close eye on the flapjack towards the end of the cooking time. You don’t want to over bake as it will become dry – which is not the chewy flapjack that we all know and love!

Still feel like you need a helping hand? You need baking for beginners! It’s packed full of helpful info, plus my Top 5 Tips to Guarantee Baking Success!

Easy Lemon and White Chocolate Flapjack – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to make 16 bars.

• 100g (1/2 Cup) Soft Light Brown Sugar
• 200g (3/4 Cup + 1/8 Cup) Unsalted Butter
• 3 tbsp Golden Syrup
• 1 Large Lemon (Zest and 2 tbsp Juice)
• Pinch of Salt
• 300g (3 x Cups) Rolled Oats
• 60g (2.1 oz) White Chocolate
• Zest of 1 x Additional Lemon, for Decoration (Optional)

Essential equipment

• 20cm (8″) Square Baking Tin
• 1 x Disposable Piping Bag or Sandwich Bag

Instructions

Preheat your oven to 160°C/Fan 150°C/320ºF and grease and line your baking tin with baking paper.

In a medium saucepan, melt together the brown sugar, butter, golden syrup, lemon zest, lemon juice and salt over a medium heat. Stir until smooth.

Weigh out the oats into a large bowl then pour over the melted syrup. Give it a really good mix to ensure all the oats are covered.

Now tip the mixture into your prepared tin and press it down firmly and evenly with the back of a spoon or a spatula.

Pop into the preheated oven and bake for 35-40 minutes until a deep golden colour on top.

Allow to cool completely in the tin before removing and slicing into 16 pieces. (A 4 x 4 grid.)

Decoration instructions

Then place a cooling rack over a sheet of newspaper and spread the flapjacks out evenly.

Break the white chocolate into your disposable piping bag or a sandwich bag & heat in the microwave in 10 second intervals. Give it a good ‘squish’ between each blast until it’s melted and smooth.

Then snip the end and pipe zigzags over each flapjack.

If you’re feeling fancy, while the chocolate is still melted and warm, grate a little lemon zest over the top of each bar. If the chocolate is still wet, it should stick.

Store in an airtight container at room temperature and consume within 5 days.

You can’t tell me you’re not tempted by these?! Look at the delicious melty chocolate goodness! These are definitely worth a go. Even if you don’t bake regularly, I promise you good results. You will be surrounded by lots of yummy noises before you can say, “Where did they go??”

If you’re looking for a pure and simple traditional flapjack, this gloriously delicious UK flapjack recipe will be right up your street!

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Lemon White Chocolate Flapjack Recipe

Yield: 16 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This gorgeous lemon and white chocolate flapjack recipe is a welcomed fruity twist on a classic. It's really simple to make too!

Print

Ingredients

• 100g (1/2 Cup) Soft Light Brown Sugar
• 200g (3/4 Cup + 1/8 Cup) Unsalted Butter
• 3 tbsp Golden Syrup
• 1 Large Lemon (Zest and 2 tbsp Juice)
• Pinch of Salt
• 300g (3 x Cups) Rolled Oats
• 60g (2.1 oz) White Chocolate
• Zest of 1 x Additional Lemon, for Decoration (Optional)

Essential Equipment

• 1 20cm (8″) Square Baking Tin
• 1 Disposable Piping Bag or Sandwich Bag

Instructions

1. Grease and line your baking tin and preheat the oven to 160°C/Fan 150°C/320ºF. Then weigh out the brown sugar, butter, golden syrup, lemon zest/juice and salt in a saucepan. Set over a medium heat and melt stirring often.
2. Weigh the oats into a large bowl, then pour over the syrup. Mix really well to coat every grain.
3. Press the flapjack mixture into the prepared tin then bake in the preheated oven for 35-40 mins, until golden and just coming away from the sides of the tin. Allow to cool completely before cutting into 16 pieces.
4. Break the white chocolate into a disposable piping bag (or sandwich bag) and melt in the microwave in 10 second blasts. Give it a squish between each time.
5. When melted, snip off the corner and pipe zig-zags over each piece of flapjack set on a cooling rack over a sheet of newspaper. If you like, scatter over some lemon zest while the chocolate is still wet. Allow to set completely.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Storage

Store in an airtight container at room temperature and consume within 5 days.

Tips

• When zesting a lemon, don’t go into the white part (the pith) as it’s very bitter. You only want the outer yellow skin.
• Don’t boil the syrup mixture, just melt it then remove from the heat.
• Stir the oats in really well and make sure every grain is coated in the syrup. This will help it stick together better.
• Be careful not to over heat the chocolate in the microwave, it may cause it to bloom which doesn’t look great.
• Use a very sharp knife to cut your flapjack. Sounds simple but if it’s blunt at all, you won’t get clean lines and it will probably crumble all over the place!
• Keep a close eye on the flapjack towards the end of the cooking time. You don’t want to over bake as it will become dry – which is not the chewy flapjack that we all know and love!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  MasterClass 20cm Square Tin with Loose Base
• 
  Tala Wooden Spatula Set

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 38mgCarbohydrates: 26gFiber: 2gSugar: 11gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.