Golden buttery Biscoff flapjack will quickly become your new favourite bake, and the best part is you only need 5 ingredients!
The creamy, smooth cookie butter spread adds a lovely sweetness, and when combined with oats, it creates a delicious, energy-boosting snack that everyone will love!
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You might have noticed we're big fans of Biscoff spread in this house!
You can never have too much Biscoff in your life, and these super simple lotus flapjacks are the perfect way to enjoy that famous, rich, cinnamon-spiced spread!
👩🍳Love flapjacks? Try my sticky date flapjacks and air fryer flapjacks too!
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🥘 Ingredients
Biscoff Spread - smooth or crunchy can be used in this recipe, or a combination of both.
Butter - a good quality unsalted butter.
Demerara Sugar - gives the flapjacks a lovely crunch, or substitute with white granulated sugar.
Golden Syrup - if you can't get hold of golden syrup substitute with honey.
Oats - ordinary rolled oats are best for flapjacks.
🔪 How to make Biscoff flapjack
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180°c (160 fan / 350F/ Gas 4) and line a 20cm square baking tin with non stick baking paper.
Two: Place the Biscoff spread, butter, golden syrup and sugar in a pan and gently melt on a medium heat. Mix together thoroughly, making sure the butter hasn't separated to the top. Using a whisk might help to make sure this doesn't happen.
Three: Stir in the oats and mix until all the ingredients are combined.
Four: Press the mixture into the tin and bake for 30 minutes. Allow to cool before cutting into squares.
Five: As an optional extra you can drizzle melted Biscoff spread onto the cooled flapjacks for added Biscoff flavour.
Top Tips
- Choose the Right Oats: Use ordinary rolled oats, not jumbo oats. Jumbo oats don't absorb the butter well and can make your flapjacks greasy.
- Pre-Score for Easy Cutting: While the flapjack is still warm, use a sharp knife to score it into squares. This will make it much easier to cut once they are set.
- Quick Cooling Tip: Speed up the cooling process by placing the baking tin in the fridge for 30 minutes before cutting.
- Use the Correct Pan Size: Ensure you use a 20cm (8-inch) square baking tin. Using a different size will require adjusting the cooking times.
- Check for Doneness: Start checking the flapjacks at around 25 minutes. They should be golden around the edges but still soft to the touch in the middle.
🍴 Serving suggestions
The lotus Biscoff flapjacks are perfect with a cup of tea or glass of cold milk.
📖 Variations
- Add some chopped pecan nuts to the flapjacks for added crunch and texture.
- Dried fruit such as apricots or raisins would also make a tasty addition.
- Dip each square of flapjack into melted chocolate and allow to set for an extra indulgent treat.
- Add a teaspoon of ground cinnamon to the flapjacks to really bring out that cookie butter flavour.
🥡 Storage
The flapjacks can be stored in an airtight tin for up to 5 days. Place the flapjacks between layers of non-stick baking paper to avoid them sticking together.
They're also suitable for home freezing. Place the flapjacks in a freezer-safe container and freeze for up to 3 months. Allow to defrost fully before eating.
❓ FAQS
They should be soft when you take them out of the oven but will harden up a little bit as they cool. Score the flapjacks into squares whilst they are still warm and that will make cutting them much easier when they are cool.
You should always lightly grease and line the tin with non stick baking paper to avoid them from sticking. Even non stick baking pans need lining with baking paper!
😋Related recipes
More Biscoff recipes to try!
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Recipe
Biscoff Flapjacks
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Equipment
- Saucepan
- Baking Paper
- Wooden Spoon
Ingredients
- 200 g Butter
- 125 g Demerara Sugar
- 175 g Biscoff Spread
- 100 g Golden Syrup
- 325 g Rolled Oats not jumbo oats
Topping (optional)
- 2 tablespoon Biscoff Spread melted
Instructions
- Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line a 20cm square baking tin with non stick baking paper.
- Place the biscoff spread, butter, golden syrup and sugar in a pan and gently melt on a medium heat. Mix together thoroughly, making sure the butter hasn't separated to the top. Using a whisk might help to make sure this doesn't happen.200 g Butter, 125 g Demerara Sugar, 175 g Biscoff Spread, 100 g Golden Syrup
- Stir in the oats and mix until all the ingredients are combined.325 g Rolled Oats
- Press the mixture into the tin and bake for 30 minutes. Allow to cool before cutting into squares.
- As an optional extra you can drizzle melted Biscoff spread onto the cooled flapjacks for added Biscoff flavour. Melt the Biscoff spread for 20 seconds in the microwave until runny then drizzle over the top of the bars.2 tablespoon Biscoff Spread
Notes
- Add some chopped pecan nuts to the flapjacks for added crunch and texture.
- Dried fruit such as apricots or raisins would also make a tasty addition.
- Dip each square of flapjack into melted chocolate and allow to set for an extra indulgent treat.
- Add a teaspoon of ground cinnamon to the flapjacks to really bring out that cookie butter flavour.
Katherine
OMG Biscoff in flapjack form? This is heaven.
Kate
Oh my, I'm a biscoff super-fan and these look absolutely incredible! Going to make them with the kids over the holidays - thanks.
Kristina Tipps
First time making biscoff AND flapjacks here! Not only was it super easy, it was delicious.
Mirlene
Two... dozens LOL for me please! These are too good to want less! Definitely need to get to cooking soon!
Andrea
These are the perfect snack! I love hearing them called "flapjacks," which is the word used for pancakes in America. Whatever they're called, they're delicious!
Jacqueline
My son loved baking these flapjacks! Great easy recipe thanks!
Kate
Biscoff - good, flapjacks - good, these sound INCREDIBLE! Bookmarking to try at the weekend with my kids, they will absolutely love these. Yum!
Helen
OMG these look heavenly. Love a flapjack and the addition of biscoff spread sounds utterly divine!
Katherine
Biscoff is officially the world's finest foodstuff. I can't wait to try it in these flapjacks - they look soooo good.
Allyssa
This is very delicious and just perfect! Thanks a bunch for sharing this helpful recipe!
Naiby
That seems like a great snack. I've learned something new: biscoff & flapjacks! Never heard neither of those. I'll definitely curious to try them! Thanks for this creative recipe!
Kate - Gluten Free Alchemist
Oooohhhh... It's so long since I made a flapjack... This sounds so good.
Although Biscoff is not gluten free... The spices would be so good mixed with the oats, so I could still enjoy with a few tweaks xx
Thanks for sharing with #CookBlogShare
Eb Gargano | Easy Peasy Foodie
Biscoff in flapjack form? Genius! Such a great recipe 😀
Kat (The Baking Explorer)
They look so good and anything Biscoff is a winner!!