Ingredients

• 150g Unsalted Butter
• 150g Caster Sugar
• 350g Green’s Oats
• 200g Sieved Icing Sugar
• 3 Tablespoons of Lemon Curd
• 4 Tablespoons of Syrup
• Zest of 2 Lemons
• Juice of 2 Lemons
• Greaseproof Paper
• Baking Tray
• Piping Bag

TO PREPARE THE FLAPJACK:

1. Preheat the oven to 180’c/ 160’c Fan/ Gas 4.
2. Line the baking tray with grease-proof paper.
3. Place the butter and sugar into a large saucepan over a medium heat, stir continuously until the butter has melted and the sugar dissolved.
4. Then take the saucepan off the heat and add the lemon curd, lemon zest, half of the lemon juice, syrup and oats (our very own Green’s oats will do just nicely here).
5. Stir until fully mixed.
6. Pour the mixture into a baking tray lined with grease-proof paper.
7. Bake in the oven for 20-25 mins until lightly golden around the edges.
8. Once baked, leave to set and cool in the baking tray.

TO PREPARE THE LEMON DRIZZLE:

1. Sieve some Borwick’s icing sugar into a mixing bowl before adding in the rest of lemon juice, mix until a thick consistency is formed. 
2. Once the flapjacks have completely cooled remove from the tin. 
3. Put the icing into a piping bag and drizzle it onto the flapjacks. 
4. Serve and enjoy.