This is what I call summer edition Flapjacks, it’s much healthier, light, fresh and tangy, packed with summer flavours.
LEMON AND RASPBERRY FLAPJACKS
(Adapted from Olive magazine)
100g soft brown sugar
2 tablespoons honey
250g rolled porridge oats
30g flaked almonds
2-3 lemons (depends on the size), zested and juiced
125g golden caster sugar
3 tablespoons plain flour
icing sugar for decoration (optional)
- Heat the oven to 180C/fan 160C.
- Gently melt the butter, sugar and honey together, stir in the oats and almonds. Tip the mixture into a 20x20cm buttered and lined tin. Pack the oats mix in the bottom gently with the back of a spoon. Bake for 30 minutes until the base is set and crisp. Take it from the oven and let it cool, while you make the topping.
- Mix the lemon zest, eggs and sugar, then stir in the flour and finally the lemon juice. Beat until smooth. Pour this carefully over the flapjack base, scatter the raspberries on the top at intervals. Bake for a further 15 minutes or until the top of the mixture is set. Cool completely before dusting with the icing sugar and cutting into bars.