Instructions

MAKE THE TRADITIONAL FLAPJACK BASE (can be made 1 day ahead):
1. Preheat oven to 350°F (175°C). Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In large bowl, combine oats, flour, both sugars, and salt.
3. In small saucepan, melt butter with golden syrup over medium heat, stirring until completely combined and smooth.
4. Remove from heat and stir in vanilla extract.
5. Pour warm butter mixture over oat mixture and stir until well combined and all oats are coated.
6. Press mixture firmly and evenly into prepared pan using back of large spoon or flat-bottomed measuring cup, ensuring corners are well-packed.
7. Bake 20-25 minutes until golden brown around edges but still slightly soft in center (do not overbake or flapjacks will be hard).
8. Cool completely in pan on wire rack, about 1-2 hours, before cutting into 12-16 rectangular pieces using sharp knife.

PREPARE THE EARL GREY GANACHE (make while flapjacks cool):
9. Place chopped white chocolate in medium heatproof bowl.
10. Heat cream in small saucepan over medium heat until just simmering (small bubbles around edges). Add Earl Grey tea bags.
11. Steep tea in hot cream for exactly 5 minutes for optimal flavor, then remove tea bags and squeeze gently to extract liquid.
12. If cream has cooled, reheat until steaming, then pour over white chocolate.
13. Let sit undisturbed for 2 minutes, then stir from center outward in small circles until completely smooth and glossy.
14. Stir in softened butter and pinch of salt until fully incorporated and ganache is smooth.
15. Cool at room temperature, stirring occasionally, until thickened to pipeable consistency (should hold its shape when piped), about 30-45 minutes.

MAKE THE SENSATIONAL LEMON SYRUP (prepare just before assembly):
16. Combine sugar and water in small saucepan and bring to rolling boil over medium-high heat, stirring until sugar dissolves.
17. Remove from heat and immediately stir in fresh lemon juice, lemon zest, and lemon extract if using.
18. Strain through fine mesh sieve to remove zest pieces for smooth drizzling consistency.
19. Cool to room temperature before using (syrup will thicken slightly as it cools).
ASSEMBLE THE LAYERED FLAPJACKS (assemble just before serving):
20. Cut cooled flapjacks into individual rectangles if not already done, wiping knife clean between cuts.
21. Transfer thickened ganache to piping bag fitted with medium round or star tip, or use squeeze bottle for more rustic application.
22. Pipe ganache decoratively on top of each flapjack piece in parallel lines, rosettes, or zigzag pattern as desired.
23. Using small spoon or squeeze bottle, drizzle lemon syrup sparingly over the ganache layer in thin streams.
24. Serve immediately for best presentation and texture contrast.

STORAGE NOTES:
Flapjack base: Store covered at room temperature up to 3 days
Assembled flapjacks: Best consumed within 2 hours of assembly
Ganache and syrup: Can be made 1 day ahead and stored refrigerated; bring to room temperature before using