Go Back
+ servings

Lemon and Ginger Flapjacks - Royal Wedding Bake

With the Royal Wedding proving a great inspiration for baking I've joined in for my local street party with these lemon and ginger flapjacks.
Course Bakes, Dessert
Cuisine British, English, International
Keyword lemon and ginger flapjacks, Royal Wedding BAkes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 large flapjacks
Calories 300kcal
Author Sisley White


  • 250 g condensed milk
  • 250 g golden caster sugar
  • 3 tbsp heaped golden syrup
  • 300 g unsalted butter
  • 600 g Gluten Free oats don't use instant porridge oats
  • zest and juice of 2 lemons
  • 2 teaspoons of ground ginger
  • 100 g icing sugar
  • a few drops of lemon juice


  • Preheat the oven to 160ºC and line 9 x 12 inch tin with greaseproof paper. It helps getting them out easily.
  • Add the butter, golden syrup, sugar and condensed milk to a saucepan. On a low heat melt together and keep stirring until all combined.
  • Remove from the heat and stir in the oats, lemon zest, lemon juice and ground ginger.
  • Spoon into the tin and level off.
  • Cook for about 20 minutes until light golden brown.
  • Cut them while they are still hot and leave to cool.
  • I like a little drizzle of lemon icing on them but they taste really good without too.
  • Mix the icing sugar with a few drops of lemon juice until you get a good slightly runny consistency. Drizzle over the flapjacks and enjoy.


Calories: 300kcal