A classic with a zesty twist!
There's a million and one ways to make flapjacks. They're so quick and easy to make and I can guarantee that you will have the ingredients in your cupboards at home. This is a new recipe that I recently made for Easter. I love anything lemon and ginger so I really wanted to try and incorporate it into one of my bakes.
These flapjacks are perfect for the spring and summer months. They're crunchy, gooey, zesty and mouth watering. You get a refreshing lemon taste followed by the warmth of ginger, combined with the sweetness of the flapjack to make a delicious tray bake.
Ingredients
- 175g Butter
- 175g Soft Light Brown Sugar
- 175ml Golden Syrup
- 325g Rolled Oats
- Ground Ginger (to taste)
- Zest of 2 Lemons
- Dash of Lemon Juice
- 10g Diced Crystallised Ginger
Method
- Preheat the oven to 160C Fan and line a 8" square tin with grease proof paper.
- Melt the butter in a microwave, once fully melted mix in the sugar and golden syrup. Stir all the ingredients together until the sugar has melted into the butter.
- In a large bowl add the oats, ginger, lemon zest and juice and the diced ginger. Pour the melted butter into the oat mix and stir thoroughly.
- Once well combined tip the mixture into the lined tin and even out with a spatula.
- Bake in the oven for 35-40 minutes, or until the edges are golden.
- Once baked remove from the oven and leave to cool in the tin for 10 minutes. Remove from the tin to cool further and cut into 12 pieces.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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