Biscoff lovers will love this recipe for Biscoff Flapjacks! Golden, soft chewy flapjacks topped with melted white chocolate and Biscoff spread (cookie butter). They are very easy to make and take just twenty minutes to bake.
I’ve received a few requests for a Biscoff flapjack recipe lately. I LOVE Biscoff so I was more than happy to do some recipe testing.
Biscoff bakes are certainly up there in my top 10 most popular bakes. My Biscoff rocky road, Biscoff stuffed cookies, Biscoff rice Krispie treats, Biscoff blondies and Biscoff brownies are much loved by my family.
These golden oat bars are packed full of brown sugar and Biscoff (Lotus) spread for a hit of caramel sweetness. As delicious as they are, I felt the need to take things up a notch by topping them with a layer of melted Biscoff spread and white chocolate…..they are SO. GOOD.
I took my soft flapjack recipe and slightly modified it to create these Biscoff oat bars. It worked perfectly.
ingredients for biscoff flapjack
Scroll to the bottom of this post for a printable recipe card with ingredient amounts and detailed instructions.
- Rolled oats
- Demerara sugar
- unsalted butter
- golden syrup
- condensed milk
- Biscoff/Lotus spread (cookie butter)
- fine salt
- white chocolate and Biscoff spread for the topping
- Biscoff biscuits/cookies to decorate, optional
step by step instructions
Step 1 – Start by preheating the oven to 160/140Fan. Line a 20×20 cm/8 inch baking tray with baking parchment, making sure the paper sits above the tin so you can lift the flapjack out later.
Step 2 – Melt the butter, brown sugar, golden syrup, Biscoff spread and condensed milk in a large saucepan over a low heat.
Step 3 – Once the mixture has completely melted and the sugar has dissolved, stir in the oats and salt.
Step 4 – Spoon the buttery oats into the lined tin. Using the back of a spoon, firmly press the mixture into the corners and edges.
Step 5 – Bake for 20-25 minutes or until the edges of the flapjack are golden. It will still be quite soft in the middle, but will firm up once cold. Allow the flapjack to set and cool for two hours.
Step 6 – To make the topping, melt the white chocolate and biscoff spread together in a heatproof bowl set over a pan of hot water. Don’t allow the water to touch the bottom of the bowl or the chocolate may seize.
Step 7 – Once the chocolate is smooth, remove it from the heat. Pour the chocolate and Biscoff all over the cooled flapjack. Decorate with the Biscoff cookies (if using).
Step 8 – Place the flapjack in the fridge for about an hour to set the chocolate, then cut into bars with a sharp knife.
storing and freezing
The flapjacks will keep for about a week in an airtight container.
They can also be frozen for up to three months.
tips for making perfect flapjacks
- Don’t be tempted to increase the oven temperature for a faster bake. Flapjacks should be baked at a low temperature so they don’t burn or become too hard and brittle.
- Use the correct size of tin. Using the wrong tin can drastically affect the baking time.
- Watch the flapjack closely, especially during the last 10 minutes of baking time. As soon as it’s starting to turn golden around the edges, it’s ready.
- If you prefer a crispier flapjack, bake it for five minutes longer.
more biscoff bakes
Biscoff Flapjacks
These quick and easy Biscoff flapjacks are topped with a delicious white chocolate and Biscoff spread topping, making them totally irresistible!
Ingredients
- 380g Rolled oats
- 1/4 teaspoon fine salt
- 115g unsalted butter
- 115g Biscoff spread (smooth or crunchy)
- 150g Demerara or soft light brown sugar
- 150g golden syrup
- 150g condensed milk
- For the topping:
- 150g white chocolate
- 150g Biscoff spread
- To decorate:
- 12 Biscoff biscuits/cookies, optional
Instructions
- Grease and line a 20x20cm/8 inch baking tin with baking parchment, ensuring the paper is a little higher than the sides of the tin so you easily lift the flapjack out later.
- Preheat the oven to 170C/150Fan.
- Weigh the rolled oats and stir in the salt. Set aside for now.
- In a large saucepan set over a low heat, melt the butter, Biscoff spread, Demerara sugar, golden syrup and condensed milk.
- Once the mixture has completely melted, stir in the oats.
- Spoon the buttery oats into the prepared tin. Use the back of a metal spoon to press the oats into the corners of the tin.
- Bake for 20-25 minutes or until the edges of the flapjack are light golden. Remove from the oven and allow to cool down for about 2 hours.
- To make the topping, melt the chocolate and Biscoff spread in a heatproof bowl set over a pan of hot water. Don't allow the chocolate to touch the bottom of the bowl.
- Once the chocolate has completely melted, pour over the cooled flapjack. Decorate with the Biscoff cookies (if using). Place in the fridge for a hour or until the chocolate has set.
- Using a sharp knife, cut the flapjack into squares.
Notes
Biscoff flapjacks will keep for a week in an airtight container. There is no need to store them in the fridge.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 601Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 29mgSodium: 441mgCarbohydrates: 85gFiber: 4gSugar: 34gProtein: 10g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
These flap jacks are lovely
I’m so pleased you like them! 🙂