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.

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.