(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!
Here is what you will need to make 16 bars.
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.)
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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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.
Tags: Gluten Free