Some recommended items from our kitchen for making our flapjacks…
- Small baking tray ideal for all our flapjack recipes. (I use 2 of these).
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Cheese grater with varying graters, we use the small grater for our flapjacks so the carrot is nice and fine.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon if you are going to be using a lot of sweetener in a day. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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Lemon Meringue Flapjacks
- 45g Jordan’s no sugar muesli – HexB or 7.5 syns
- 2 teaspoons sweetener
- 2 teaspoons TRKG sherbet lemon skinny shot syrup – 2 syns (**see note above about this syrup)
- Small finely grated carrot (Optional, it helps bulk the mixture plus adds speed)
- 1 small egg
- 1 tablespoon lemon curd – 2 syns (Check your own brands syn values as they vary)
- 1 mini meringue – 0.5 syn (Check your syns as they vary depending on size)
- Preheat oven to 180°C and line a baking tray with grease-proof paper.
- Mix together the lemon, sweetener, carrot and muesli in a bowl.
- Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
- Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
- Spoon the lemon curd over the top, leaving a little gap from the edges to prevent too much leakage.
- Spoon the remaining muesli mixture over the top and pack down tight, try not to squeeze the curd out like I did… oops.
- Bake in the oven for 15-20 minutes until golden.
- Crumble the meringue on top while its still hot so it sticks.
- Can enjoy hot, warm or cold. All are as equally as nice.