How to Make Simple Lemon & White Chocolate Flapjack

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(This post has been updated from the original June 2017 version to provide a better experience for you)

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 & 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. There’s even one if you’re trying to be good – my healthy chocolate chip flapjack!

Tips For Lemon & White Chocolate Flapjack

• 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!

 

 

Easy Lemon & White Chocolate Flapjack Recipe

Here is what you will need to make 16 bars.

• 100g Soft Light Brown Sugar
• 200g Unsalted Butter
• 3 tbsp Golden Syrup
• 1 Large Lemon (Zest & 2 tbsp Juice)
• Pinch of Salt
• 300g Rolled Oats
• 60g 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

 

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

In a medium saucepan, melt together the brown sugar, butter, golden syrup, lemon zest, lemon juice & 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.)

To Decorate Your Flapjack

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 & 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??”

I hope you enjoyed the post my lovelies, until next time. Miss KitchenMason x

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