These London Fog Flapjacks are the perfect sweet treat to enjoy with an afternoon cuppa! Infused with the classic flavours of an Earl Grey tea latte – sweet vanilla, floral Earl Grey tea, and a hint of zesty lemon – this delicious honey-sweetened traybake is made in 30 minutes from 8 simple ingredients.
A buttery flapjack biscuit laced with the flavours of a London Fog latte
I don’t know about you, but I love me an easy, 30-minute traybake. Even more so if said traybake is infused with the flavours of Earl Grey tea, lemon, honey, and a dash of sweet vanilla like these London Fog flapjacks!
London Fogs are one of my favourite fancy hot drinks. Chris actually bought me a milk frother for Christmas last year, which allows me to make my own at home! It’s been fun creating my own refined sugar free versions of my favourite lattes over the winter season.
If you love Earl Grey tea lattes too, you’re going to FLIP over these naturally sweetened flapjacks! They’re literally a London Fog in flapjack form. All the flavours you love from the latte are infused into this crumbly, buttery bar to create a delightful sweet accompaniment to your afternoon tea.
Ingredients in these London Fog flapjacks
8 simple ingredients come together to make these delicious flapjack biscuits. Let’s see if you have everything to make them right now:
- Honey: Our natural sweetener and main binding ingredient for this recipe.
- Unsalted butter: By using unsalted butter, we can control the salt in the recipe; however, if you only have salted, just leave out the extra salt listed.
- Vanilla extract: A classic flavour profile of the London Fog latte! Instead of using vanilla simple syrup, a dash of pure extract lends so much flavour to these bars. Feel free to increase the amount to ¾ teaspoon if you want even more vanilla goodness!
- Lemon zest: Not traditional, but I love how a bit of lemon zest adds a bit of freshness and cuts the sweetness slightly.
- Earl Grey tea: Since these are an Earl Grey flavoured treat, we need to infuse the bars with the tea. I use loose leaf because it imparts a stronger flavour and there’s less waste.
- Raw cashews: Cashews add a burst of healthy fats and protein to these flapjacks as well as a lovely creaminess to mimic the frothy milk of an Earl Grey tea latte.
- Rolled oats: Please use jumbo or rolled oats to make this easy flapjack recipe. Porridge oats are too fine and will make the bars gummy.
- Sea salt: Gotta have that seasoning when you’re baking with oats!
How to make Earl Grey tea flapjacks
This is a very easy traybake to make. Like all of my flapjack recipes, they’re thrown together using a food processor, pressed into a pan, and baked. These London Fog Flapjacks require one extra step of infusing the tea and other flavours into the honey and butter, but other than that, the process is the same:
1. Flavour the liquid ingredients
Melt the butter and honey in a saucepan and then add the loose leaf tea, lemon zest, and vanilla and allow the tea to steep. This step will give the flapjacks that classic London Fog flavour.
2. Roughly chop the nuts
Add the nuts to the food processor and pulse until the cashews are roughly chopped. There should be some smaller and larger pieces for extra texture.
3. Make the dough for the London Fog flapjacks
Tip the rest of the ingredients into the processor with the nuts. Pulse 5-6 times until the mixture is combined and starting to stick together. Don’t over mix it or you’ll lose all of the oats’ texture.
4. Press the dough into the pan
Grease and line a 20cm square baking tin with non-stick parchment paper and then add the dough and press it down very firmly.
5. Bake the flapjacks
Put the London Fog Flapjacks into the oven and bake until golden! Be sure to leave it to cool in the tin before slicing.
Full details are in the recipe card at the end of this post.
Why are my flapjacks falling apart?
Flapjacks are supposed to be a bit crumbly, but they should hold their shape when cut. If your flapjacks are disintegrating in your hands, this could be for a few reasons:
- You didn’t use enough liquid ingredients (specifically a binder like honey, golden syrup, agave syrup, etc.) to hold the dry ingredients together. Check the recipe: did you use the right measurements and ingredients? Changing the amounts or ingredients listed in a recipe will have an effect on the final result.
- You may have under or over baked your flapjacks. Either can result in crumbly flapjacks. Be sure to follow the baking time listed in the recipe card and keep an eye on the colour. Once they’re golden on top and brown around the edges, they’re done.
- You didn’t let the bars cool completely in the tin. The flapjacks will continue to bake and set in the hot tin while they’re cooling. If you remove and cut them warm, you run the risk of them falling apart.
How can you tell a flapjack is cooked?
You can tell flapjacks are cooked by the colour and texture. They should be golden on top and browned along the edges with a slight crispness. The middle should be a bit soft and squidgy as they will continue to cook as they cool.
How long will these London Fog flapjacks last?
Flapjacks generally last 5-7 days at room temperature in a sealed container. To make them last longer, you can freeze leftover slices for up to 3 months.
Tips for making this recipe perfectly
- Give the tea the time to infuse into the liquid ingredients. I like to leave my tea leaves steeping in the honey and butter for a minimum of 5 minutes to maximise the flavour.
- Pulse, don’t blend, the oats. This will ensure you retain some lovely chewy texture and don’t end up with stodgy flapjacks.
- Pack it down firmly in the tin. Make sure you press the dough firmly into the tin. This will help the flapjacks stay together and reduce crumbliness.
- Cool these flapjacks completely in the tin. If you try to remove the bars too early, they will likely fall apart. It’s best to leave them to come to room temperature in the tin before you try and slice them as they will continue to cook from the residual heat.
Looking for more healthy baking recipes?
Honey Almond Flapjacks
Sugar Free Apple Cinnamon Flapjacks
No Bake Peanut Butter Flapjacks
Apple Crumble Cookies
Healthy Banana Nut Muffins
No Bake Peanut Butter Cookies
Healthy Carrot Muffins
Cranberry Almond Vegan Breakfast Cookies
The Best Peanut Butter Granola Bars
Cookie Dough Protein Bites
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this London Fog Flapjacks recipe by leaving a comment and rating below!
London Fog Flapjacks (Earl Grey Tea Latte Flapjacks)
Infused with Earl Grey tea, lemon, honey, and vanilla, these London Fog Flapjacks are a great refined sugar free snack to have with a cuppa.
- 150 g unpasteurised honey
- 125 g unsalted butter
- ½ tsp pure vanilla extract
- ½ tbsp lemon zest (about ⅔ regular lemon)
- ½ tbsp loose leaf Earl Grey tea
- 100 g raw cashews
- 250 g rolled oats (jumbo)
- ½ tsp fine sea salt
- 30 g white chocolate, for drizzling (optional)
- Preheat the oven to 190ºC (375ºF) and grease and line a 20cm (8 inch) square baking tin with non-stick parchment paper. Leave a bit of paper overhanging for easy removal.
- Melt the honey and butter together in a small saucepan over medium-low heat, whisking continuously, just until little bubbles start to pop along the side of the pan.
- Remove the pan from the heat and add the vanilla, lemon zest, and Earl Grey tea leaves. Whisk to combine and allow to steep for at least 5 minutes. Once the tea has steeped and the mixture is fragrant, strain the tea leaves from the liquid. Reserve the mixture and discard the used leaves.
- Add the cashews to a food processor and pulse until roughly chopped. There should be a mixture of small and medium sized pieces.
- Tip the oats, salt, and strained liquid mixture into the processor with the nuts and then pulse 5-6 times until combined. Pulse just until it starts to clump together – don’t over-mix the dough or you’ll lose all of the oats’ texture.
- Scrape the dough into the prepared tin and press it down very firmly with your hands or the back of a measuring cup. Bake the flapjacks for 15-18 minutes or until the top is golden brown and the edges are a bit darker and slightly crispy. There will be a slight softness to the middle of the bars and that’s okay.
- Leave the flapjacks in the tin on a wire rack to cool completely before lifting them out and slicing. Enjoy with a drizzle of melted white chocolate, if desired.
These bars will keep sealed in an airtight container at room temperature for 5-7 days. Freeze any remaining leftovers for 3 months. Defrost at room temperature.