I got this inspo for this from a work colleague who was was eating this in her Graze box, and she suggested I have a go, I did a little research but couldn’t quite find what I was looking for, so just frankly made it up as I went along. I had a rough idea of the ingredients I would need, and they came out so well.
They are a great sweet snack, and this made so many, I’ve got enough to feed the hubby and my work colleagues lol.
Servings: This made about 30 large slices.
Prep: 10 minutes
Cooking time: 30 minutes
- 200g unsalted butter
- 150g Light brown sugar
- 4 tbsp golden syrup
- 500g porridge oats
- 400g lemon curd
- 100g Icing Sugar
- Juice of half a lemon
Pre-heat your oven to 170ºc, and line a large baking tray with parchment paper.
In a large saucepan, slowly melt the butter, sugar and golden syrup together. This will take about 5-7 minutes. You will know when it’s done because if you push the back of the spoon against the saucepan it won’t feel grainy.
Once the sugar has melted, add the porridge oats and coat throughly.
Put half of the mixture in the pre-prepared baking tray, and flatten with the back of a spoon. Then spread the lemon curd over the top (I find it easier to pop the lemon curd in a microwave for 30 seconds so it is easier to spread). Then finally, spread the remaining porridge mixture on top of the curd.
Bake in the oven for 20 minutes, or until the top is brown.
While the flapjack is cooling make the drizzle by mixing the icing sugar and lemon juice in a bowl until it’s smooth.
Leave the flapjack in the tin until it’s completely cold. Then remove the parchment paper, and place on a large wooden board, pour the lemon drizzle on top. Leave to harden and then cut into chunks.