These oaty Biscoff flapjacks are buttery and golden, with crunchy Biscoff spread both stirred into the oats, and swirled into the thick, creamy white chocolate topping.
This recipe starts very much like traditional flapjacks, melting butter, sugar, vanilla extract, and golden syrup together.
But unlike a traditional flapjack recipe, you'll also melt in a generous scoop of Lotus Biscoff Crunchy Spread.
This delectable syrup mixture is then stirred through oats to coat them in a sweet, gently spiced caramel flavour.
A little flour and baking powder helps bind everything together, while keeping the texture soft and chewy.
When baked, the flapjack turns golden and a little caramelised, with an unmistakable Biscoff aroma.
The topping is a simple but effective mix of white chocolate and more Biscoff spread, creating a smooth, sweet layer that sets in the fridge to a gentle snap.
The contrast between the chewy flapjack base and the creamy topping makes each bite a delight, packed with satisfyingly rich Biscoff flavour.
I use crunchy Biscoff spread in this recipe because it adds a little more bite, which works nicely alongside the oats, but you can use the smooth spread if that's the texture you prefer.
Alternatively, if you want to take these flapjacks a step further in the crunchy direction, a sprinkle of crushed Biscoff biscuits over the top before chilling would add a decorative touch and extra crunch.
My Biscoff flapjacks slice neatly into 16 squares, perfect for sharing, gifting, or simply keeping on hand for an afternoon treat.
They store well in an airtight container for several days and are sturdy enough to pack in lunchboxes or take on the go.
If you're a Biscoff fan, this is one of those bakes you'll want to return to again and again.
It’s easy to make, doesn’t require a mixer, and delivers on flavour every time - a delicious twist on a British classic.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the flapjacks
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) soft light brown sugar
- 125 g (4.4 oz) golden syrup
- 150 g (5.3 oz) Lotus Biscoff Crunchy Spread
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour (all purpose flour)
- 1 tsp baking powder
For the topping
- 50 g (1.8 oz) Lotus Biscoff Crunchy Spread
- 100 g (3.5 oz) white chocolate
Equipment
- Mixing bowl
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
Make the flapjacks
Grease a 20 x 20cm baking tin and line the base with baking paper.
Preheat the oven to 200C (180C fan).
Put the butter, sugar, golden syrup, Lotus Biscoff Crunchy Spread and vanilla extract in a large microwave safe bowl.
Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
Add the oats, flour and baking powder.
Stir to coat evenly.
Tip the oat mixture into the lined tin and press to level off.
Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
Place the tin on a cooling rack to cool completely.
Make the topping
Break the white chocolate into a microwave-safe bowl and add the Lotus Biscoff Crunchy Spread. Heat for 30 seconds, and then in 15-second bursts, stirring between bursts until melted.
Pour the mixture over the flapjack, working to the edges.
Place the tin in the fridge for 30 minutes to set.
Run a cutlery knife along the inside edges of the flapjack, then tip out onto a board.
Cut into 16 pieces in a 4 x 4 pattern and enjoy.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Biscoff Flapjacks recipe
Biscoff Flapjacks Recipe
Ingredients
For the flapjacks
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) soft light brown sugar
- 125 g (4.4 oz) golden syrup
- 150 g (5.3 oz) Lotus Biscoff Crunchy Spread
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour (all purpose flour)
- 1 tsp baking powder
For the topping
- 50 g (1.8 oz) Lotus Biscoff Crunchy Spread
- 100 g (3.5 oz) white chocolate
Equipment
- Mixing bowl
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
Make the flapjacks
- Grease a 20 x 20cm baking tin and line the base with baking paper.
- Preheat the oven to 200C (180C fan).
- Put the butter, sugar, golden syrup, Lotus Biscoff Crunchy Spread and vanilla extract in a large microwave safe bowl.
- Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
- Add the oats, flour and baking powder and stir to coat evenly.
- Tip the oat mixture into the lined tin and press to level off.
- Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
- Place the tin on a cooling rack to cool completely.
Make the topping
- Break the white chocolate into a microwave-safe bowl and add the Lotus Biscoff Crunchy Spread. Heat for 30 seconds, and then in 15-second bursts, stirring between bursts until melted.
- Pour the mixture over the flapjack, working to the edges.
- Place the tin in the fridge for 30 minutes to set.
- Run a cutlery knife along the inside edges of the flapjack, then tip out onto a board.
- Cut into 16 pieces in a 4 x 4 pattern and enjoy.
Nutrition
More Biscoff recipes to try
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