Recipe: lemon raisin flapjacks


Fresh out of the oven! Flapjacks on baking tray

Sometimes a successful recipe comes about by complete accident. These lemon and raisin flapjacks were the result of a hungry Sunday baking sesh, when I knew what I wanted (which actually was just to bake) but I didn’t have anything specific in mind. So I rooted though the cupboards and decided it was a good chance to use up some left overs. 

The first time I made them I used green raisins which were languishing in the cupboard because I’d found them too dry. So I popped them into some tea to perk them up! The tea was a tiny bit of cardamom tea I had left from Holy Lama Spice Drops. Not enough to do anything with really, but lovely and fragrant. The lemon had been in the fridge for gawd knows how long! These were proper make-do-and-mend store cupboard flapjacks – and they turned out beautiful so are now my go-to raisin flapjacks!

Close up of flapjacks on wooden board

The raisins soaked for quite a few hours while I did the weekly shop. This really brought them back to life and made them into squishy little gems.

From a bunch of overlooked left-overs to delicious lunch time treats in no time at all, these fruity little flapjacks are a joy to make and a joy to eat.Lemon raisin flapjacks //goodeggfoodie

These are so easy to play around with. So if you have an orange or a couple of satsumas, use that instead of lemon. Or soak raisins (or any other dried fruit you have) in something like a fruit tea or even a spiced chai for a different flavour when you bite into them.

Raisin flapjacks in a line ready to eat

Lemon Raisin Flapjacks

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

12

Lemon Raisin Flapjacks

Tasty and simple, make these flapjacks with kitchen cupboard staples.

Ingredients

  • Oats 275g
  • Unsalted butter, cubed 175g
  • Soft dark brown sugar 130g
  • Golden syrup 70g
  • Raisins 150g
  • Teabag of your choice (or loose leaf)
  • Lemon 1 – zest and juice
  • Ground ginger, 1 tsp

Instructions

  1. Place raisins in a bowl and pour over hot tea to cover. Squeeze in juice of half a lemon and cover bowl with a plate / tea towel for a minimum of 30 minutes. Go off and do something else…
  2. Heat oven to 175c. Line a brownie tray or 20cm x 20cm oven dish with baking paper.
  3. Mix oats and ground ginger in a large bowl. Drain the raisins and add them and the remaining lemon juice.
  4. In a pan over a low heat, melt butter, sugar and golden syrup.
  5. When the butter, sugar and syrup are all melted and mixed pour carefully into the oats and mix.
  6. Pour into your baking tray and pack it in tightly with the back of a spoon or spatula.
  7. Cook for 25-30 minutes until golden on top
  8. Cool in the tray for 15 minutes then on a cooling rack until fully cold.

Notes

Try using different dried fruits and fruit teas to add another flavour.

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I am also linking up with:

The no waste food challenge hosted by Elizabeth’s Kitchen Diary  as it was pretty much all languishing in the cupboards and fridge.

Recipe of the week hosted by A Mummy Too.

Treat Petite which is hosted this month by Stuart over at Cakey Boi and as always in partnership with The Baking Explorer.


Lemon flapjacks / SHE-EATS


Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog

17 comments

    • Thanks Elizabeth – it’s my Lent resolution (is that a thing?!) to make more of an effort. So many half jars and packets of things at the mo! x

  1. Pingback: Chocoholics Chocolate Overload Cake - mummy mishaps

  2. Realise this is more than 3 years later…

    We made the flapjacks a few weeks back during the Coronavirus lockdown and they are lovely. Thank you for sharing the recipe. Next time we’ll try and use a different tea to infuse a different flavour.
    Ginger is a great addition to these, and the addition of citrus – which works well in treacle tarts – just takes dials down the sweetness.

    • Hi – I am so glad that you like them. I have been making them during lockdown too – a great mid afternoon working from home snack! Thanks for your feedback, it means a lot. Stay safe and keep baking xx

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