White chocolate and lemon flapjacks

Method

1. Preheat the oven to 170°C/fan 150°C/Gas 3
2. Grease and line a 26cm x 23cm baking tin
3. In a medium saucepan, melt the butter, sugar, honey, lemon zest and juice over a medium heat for 4-5 mins. Stir until combined
4. Put the oats in a bowl and pour the mixture over, stirring well to make sure all the oats are covered
5. Spread into the prepared baking tin and press down evenly with the back of a spoon
6. Bake for 35-40 mins until golden
7. Allow to cool completely before removing from the tin and cutting into 16 pieces
8. While the flapjacks are cooling, break up the white chocolate and melt in a bowl over a pan of simmering water, making sure the water doesn't touch the bowl
9. Drizzle over the flapjacks in a zigzag pattern to serve.