Raspberry & Lemon Flapjacks
A delicious twist on a classic flapjack, combining buttery oats with a tangy lemon topping and bursts of sweet raspberries.
Perfect for summer baking, these Raspberry & Lemon Flapjacks balance the rich, comforting texture of traditional flapjacks with the fresh, vibrant flavours of citrus and seasonal berries. Finished with a dusting of icing sugar, they're ideal for afternoon tea, picnics or enjoying with a cup of tea in the garden.
Inspired by the homemade bakes served at Helenium Tea Room, this recipe brings a taste of the tearoom to your table.
Prep time: 20 mins | Cook time: 45 mins | Cooling time: 1 hour | Serves: 10 bars
Ingredients
Flapjack base
- 75g butter
- 125g soft brown sugar
- 2 tbsp golden syrup
- 250g porridge oats
- 30g flaked almonds
- Zest of 1 lemon
Lemon & Raspberry Topping
- Zest and juice of 2 lemons
- 3 eggs
- 200g golden caster sugar
- 3 tbsp plain flour
- 100g raspberries
To Serve
- Icing sugar for dusting
Method
- Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a 24 x 19cm baking tin.
- Place the butter, soft brown sugar and golden syrup in a saucepan over a gentle heat. Stir until the sugar has dissolved and the butter has melted.
- Remove from the heat and stir in the oats, flaked almonds and a pinch of the lemon zest until well combined.
- Spoon the mixture into the prepared tin and press down firmly using the back of a spoon to create an even layer.
- Bake for 30 minutes, or until golden and lightly crisp. Remove from the oven and leave to cool slightly while preparing the topping.
- In a bowl, whisk together the remaining lemon zest, eggs and caster sugar. Stir in the flour, then add the lemon juice and mix until smooth.
- Carefully pour the lemon mixture over the baked flapjack base. Scatter the raspberries evenly across the top.
- Return to the oven and bake for a further 15 minutes, or until the topping is just set.
- Leave to cool completely in the tin before cutting into bars. Dust lightly with icing sugar before serving.
A Tip from the Tea Room
- For extra texture, add a handful of chopped pistachios or white chocolate chips to the base.
- Frozen raspberries can be used if fresh are unavailable.
- Store in an airtight container for up to three days.
