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.
Servings 16 large flapjacks
- 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.