Next level lemon drizzle flapjacks

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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