(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)
- 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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- 100 g Soft Light Brown Sugar
- 200 g Unsalted Butter
- 3 tbsp Golden Syrup
- 1 Large Lemon, Zest & 2 tbsp Juice Only
- Pinch Salt
- 300 g Rolled Oats
- 60 g White Chocolate
- 1 Additional Lemon, Zest Only (For decoration, optional)
- 1 20cm (8″) Square Baking Tin
- 1 Disposable Piping Bag or Sandwich Bag
- Grease and line your baking tin and preheat the oven to 160°C/Fan 150°C.
- 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.
- Weigh the oats into a large bowl then pour over the syrup. Mix really well to coat every grain.
- 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.
- 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.
- 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 then store in an airtight container at room temperature. Consume within 5 days.
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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.