Lucy's Friendly Foods

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Gosh it’s been a long winter! It’s been cold, dark and dreary for so long I can hardly remember what a warm sunny day feels like! Luckily the flowers are starting to bloom, there are catkins and green shoots everywhere (it looks like it’s going to be a bumper hazelnut year, so watch out those with allergies to hazelnuts..) and it feels like spring is finally here.

I just can’t wait to feel the light, warmth and hope of real spring, not least because it means I can take much better food photos! Bad light and dark days are the bane of the amateur food photographer – if you don’t have all the kits and correct lighting and reflectors you get the rather unfortunate food shot in electric light look, which is definitely how not to make the food sing!

Luckily we had a day of gorgeous sunshine the other day and I had to take advantage with a batch of these bright, fresh and full of spring promise, lemon drizzle flapjacks. You wouldn’t think that a flapjack could taste just like a lemon drizzle cake, but these really do. The lemon juice and zest added to the oat mixture make it lovely a fresh and then the zippy zingy lemon icing completes the picture. These definitely deserve a place in your bakes on repeat list – flapjacks freshened up for Spring, what’s not to love!

We have these as snacks at work/school or take on a day out (because you always have to take safe snacks, right?) but I can also picture these as part of a summer tea party.

Lemon Drizzle Flapjacks

dairy-free, egg-free, nut-free, peanut-free, sesame-free, can be gluten-free, vegetarian and vegan
Prep Time 10 minutes
Cook Time 20 minutes


  • 100 g dairy free margarine
  • 100 g demerara sugar
  • 80 g golden syrup
  • 20 g lemon juice
  • 200 g oats preferably not giant oats
  • Zest of 1 lemon
  • 1/2 tsp salt preferably flaky sea salt like maldon or fleur du sel
  • 20 g icing sugar
  • 5 ml lemon juice


  • Preheat oven to 180 degrees Centigrade
  • Line a 15×20 cm (approx.) baking tray with parchment
  • Melt together the dairy free margarine, sugar, syrup, lemon juice and salt
  • When the sugar has dissolved mix in the oats and lemon zest
  • Spread into the lined baking tray
  • Bake for 15-20 mins until golden
  • Cool well before cutting into bars/squares.
  • Mix together the icing sugar and lemon juice and drizzle over the flapjacks. Decorate with extra lemon zest if you like.

2 Responses

  1. I just made these and yes, they taste great! My problem was that I ended up having to just about double the cooking time as they still looked quite wet and weren’t browning. So they are now very ‘chewy’. I suspect that had I baked them for the stated time they would probably have firmed up on cooling. Will give that a go next time!

    1. Hi Christine, I’m so pleased you like the taste. Yes I should probably have said they look quite wet once they’re cooked and just starting to brown around the edges and then the firm up once cooked. It also helps to press them to compress the oats once cooled. X

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