Crumbly, zingy and deliciously moreish, these citrus-flavoured flapjacks will have you coming back for more... and more! With a triple hit of lemon – zest in the oats, followed by a layer of lemon curd, then topped with lemon juice icing – the tasty little bites strike the perfect balance between sweet and tart. Enjoy with a mid-morning cuppa or as a post-dinner treat.

Ingredients:
260g dairy-free butter
130g soft brown sugar
200g golden syrup
450g rolled oats
1 lemon, zested then juiced
180g lemon curd
60g icing sugar

Method:
1. Line a 22cm x 22cm tin with greaseproof paper and preheat the oven to 180°C (fan 160°C/gas 4).

2. Fill a saucepan with about an inch of water and bring it to a gentle simmer on the hob. Put the dairy-free butter, sugar and golden syrup in a large glass bowl, then place over the pan and heat until melted.

3. Pour in the oats and lemon zest, reserving a couple of pinches of zest to sprinkle on top. Mix well.

4. Spoon half the mixture into the tin and press gently with the back of the spoon to form an even layer.

5. Spread the lemon curd over the first layer, then spoon the rest of the flapjack mixture on top. Again, press gently with the back of the spoon to ensure an even coverage.

6. Bake for approximately 30 minutes or until the top turns a lovely golden brown.

7. Leave in the tin to cool. Once fully cooled, turn out the flapjack onto a wooden board.

8. Mix the icing sugar with a tablespoon of lemon juice. Add a little more juice at a time until the icing is just runny, then drizzle over the top of the flapjack. Sprinkle over the remaining zest.

9. Cut into 16-20 pieces and enjoy!


Store the flapjacks in an air-tight tin and consume within 3-5 days.