How to make lemon drizzle flapjacks
- Melt 250g butter in a saucepan along with 250g soft brown sugar and 175g golden syrup.
- Add 425g porridge oats to the pan and stir to coat the oats.
- Press ¾ of the mixture into a lined flapjack tin using the base of a spoon.
- Top with 150g lemon curd and spread in an even layer.
- Sprinkle over the remaining flapjack mix.
- Bake at 180C/160C fan/gas 5 for 30 mins.
- Leave to cool.
- Mix 50g icing sugar with the juice of ½ lemon and drizzle across the cooled flapjack.
- You can also top with grated lemon zest, if you like, then slice to serve.
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