Flapjacks are an underrated teatime treat in my opinion. Easily adaptable with whatever fruit and nuts you have in the store cupboard, they provide a hit of sweetness but also a longer spell of energy due to the presence of oats which can get you through a long morning at work if you’ve had an early breakfast (…speaking from experience), but if you’ve had some of my go-to granola, this shouldn’t be too much of a problem.
I had never heard of using lemon zest and treacle before in such a recipe, but in John Whaite’s recipe for apricot and white chocolate flapjacks in his book John Whaite Bakes, these give a lovely hint of citrusy warmth to the sweetness from the staple sugar. I used blackstrap molasses because I already had a jar of it. [An aside, if you have any suggestions of what to use blackstrap molasses in… please let me know!]