Swirly lemon drizzle fingers
Polenta (sometimes called fine cornmeal)
gives this cake its yellow colour and soft
texture
Lemon drizzle flapjacks
Makes 12
Easy
Prep:
Cook:
Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends
Skip to ingredients
- 250g butter
- 250g soft brown sugar
- 175g golden syrup
- 425g porridge oats
- 150g lemon curd
- 50g icing sugar
- ½ lemonjuiced
Nutrition: per serving
- kcal473
- fat21g
- saturates11g
- carbs66g
- sugars42g
- fibre3g
- protein4g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins 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.
