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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Put the butter, sugar and golden syrup in a pan and heat until melted, around 7 minutes. Tip in the oats and zest and stir until everything is well coated. Put ¾ into the tin and press firmly into an even layer. Spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30-35 mins, until golden and set. Then leave to cool.

  • STEP 2

    Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

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A star rating of 4 out of 5.24 ratings
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