Lemon Drizzle Flapjacks

Name: Lemon Drizzle Flapjacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g Unsalted butter; 300 g Oats; Zest 2 Lemons ((plus more for topping if desired)); 100 g Soft light brown sugar; 2 Tablespoons Golden syrup; 80 g Icing sugar; 1 Tablespoon Lemon juice

Jump to Recipe Jump to Video

If you're looking for a fresh, summery dessert recipe that's easy to make without much effort, these lemon drizzle flapjacks are just the thing! They're soft and chewy with fresh lemon flavour throughout and a drizzling of sweet, zesty icing on top.

a pile of lemon drizzle flapjacks on a plate

If you thought flapjacks were a boring dessert, think again! These lemon drizzle flapjacks are bursting with flavour and have a chewy, gooey texture that is just irresistible. You won't be able to stop at just one!

One tin of flapjack can make up to 16 servings so this is an ideal dessert to make for bake sales, parties or meal prep. Lemon flapjacks also make a super handy (and delicious) on-the-go breakfast snack.

For the beginner bakers reading my blog, I have written some detailed notes below, as well as step-by-step instructions with images. I hope you find it helpful. If you prefer to read the bullet-pointed "TLDR" version, feel free to skip straight ahead to the recipe card at the end of the post. Enjoy!

Ingredients

Butter: Use unsalted butter for flapjacks. The fat will help to create that decadent, chewy texture and of course, give a buttery flavour. Some types of margarine can also work but I really recommend using butter if you can- the flavour and texture of the final product will be so much better.
Oats: Porridge oats are the best type to use for this recipe because they absorb just the right amount of liquid, meaning you won't end up with soggy nor dry flapjacks. I'd advise steering clear of steel-cut oats and instant oats for this recipe.
Lemons: You'll need the zest of 2 lemons to go inside the flapjack mixture, plus a tablespoon of fresh lemon juice for the icing.
Brown sugar: To add sweetness and moisture. Soft light brown sugar is best as dark brown sugar is likely to overpower the lemon flavour.
Golden syrup: This sticky syrup helps to bind the rest of the ingredients together. You can usually find it in the baking aisle or near the sugar in the supermarket.
Icing sugar: For the lemon drizzle icing. Icing sugar is also known as powdered sugar and confectioner's sugar in some other countries.

Equipment

Kitchen scales: To measure the ingredients. I don't include imperial measurements in most of my recipes because accuracy is super important for baking.
8x8 tin: Use this size of tin for the perfect thickness and chewiness.
Baking paper: This makes it so much easier to get your lemon flapjacks out of the tin once they've cooled down. You can leave a bit hanging over each edge of the tin to easily lift them out.
Bowls and utensils: One large bowl for the oaty mixture, a smaller one for melting the butter, a wooden spoon for mixing, and a tablespoon for measuring the lemon juice.
Grater: For zesting the lemons.
Sharp knife: To score and slice the flapjacks neatly.
Piping bag: This is optional but I find it's easier to drizzle the icing using a piping bag with the end cut off. If you don't have one, you can use a teaspoon instead.

How to make lemon drizzle flapjacks

Ready? Let's get baking!

Step 1: Preheat your oven to 180℃ (or 160℃ if you have a fan oven) and line an 8x8-inch tin with baking paper. Set aside for now.

Step 2: Melt 150g of unsalted butter then set it aside to cool for a minute or two. Cooling it slightly will prevent it from cooking the oats.

Step 3: In a large bowl, mix together 300g of porridge oats, the zest of 2 lemons and 100g of soft light brown sugar. Mix well until everything is evenly distributed.

oats, brown sugar and lemon zest in a bowl

Step 4: Pour the melted butter into the oat mixture along with 2 tablespoons of golden syrup. Mix well until all the oats are coated in syrupy butter.

Step 5: Transfer the mixture to your lined baking tin then press it in firmly with the back of a spoon or spatula to ensure it's evenly packed and level.

Step 6: Bake the flapjacks for around 20 minutes, until the edges are golden. The middle will look a bit wobbly at first but don't worry- this is actually the key to a chewy flapjack! It will firm up as it cools.

Step 7: Let the flapjack cool in the tin for about 10 minutes then use a knife to gently score lines where you plan to cut them later (this will help to prevent crumbling). Leave them in the tin until they're completely cool.

Step 8: While your lemon flapjacks are cooling, prepare the icing by mixing 80g of icing sugar with 1 tablespoon of lemon juice until smooth. If it's too thick, add more lemon juice or water and if it's too runny, add more icing sugar.

Step 9: Remove the cooled flapjacks from the tin and drizzle the icing over the top. For an extra burst of flavour and a vibrant finish, sprinkle some extra lemon zest over the icing while it's still wet.

drizzling lemon icing on top of baked flapjack

Step 10: Let the icing harden then cut the flapjacks into squares. I cut mine into 12 slices but you can get up to 16 smaller slices.

Flapjack tips

Use porridge oats or rolled oats for best results. Steel-cut oats and instant oats don't work very well in this particular recipe.
Press the mixture firmly into the tin. This helps the flapjacks hold their shape and prevents them from crumbling when you cut into them.
If your flapjacks won't cut into neat squares, pop the whole slab in the fridge for an hour or two. This will help the fat to resolidify and make them easier to handle.

FAQ

How long do lemon drizzle flapjacks last?

These will last up to 1 week when stored in an airtight container. They're best kept in the fridge to maintain their chewy texture.

Can I freeze them?

Yes, you can freeze lemon flapjacks. Place slices in an airtight container or freezer bag and freeze for up to 3 months. To stop them from sticking together in the freezer, you can separate them with small pieces of baking paper. To defrost, let them sit at room temperature for a few hours or pop them in the fridge overnight.

single lemon drizzle flapjack on a white surface

More flapjack recipes:

I hope you like these lemon drizzle flapjacks. If you try them at home, leave a comment and rating below to let me know how it goes. Enjoy!