Golden buttery biscoff flapjacks will become your new favourite bake in no time at all, and best of all you only need 5 ingredients to make them!
The creamy smooth cookie butter gives the flapjacks (oat bars) a wonderful sweetness, which coupled with the oats, creates a delicious energy boosting snack everyone will love!
You might have noticed we're big fans of Biscoff spread in this house! If you're a Biscoff fan too, you might want to check out my Biscoff muffins, Biscoff tiffin, Biscoff blondies, Biscoff porridge and Biscoff mug cake..... but not before you try these delicious and moreish Biscoff flapjacks!
You can never have enough Biscoff in your life, and these super simple cookie butter oat bars are a great way of using that famous, rich, cinnamon spiced spread!
👩🍳Love flapjacks? Try these easy apple flapjacks when Bramleys are in season!
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✔️ Why should you try it?
- Only 5 ingredients
- 5 minutes to make
- Can be frozen
- Great for parties
- Delicious energy boosting snack
🥘 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.
🔪 Instructions
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
- Use ordinary rolled oats NOT jumbo oats as these don't absorb the butter very well and can make your flapjacks greasy.
- Score out squares whilst the flapjack is still warm, using a sharp knife. It will make cutting them a lot easier once they are set.
- Speed up the cooling process by placing the baking tin in the fridge for 30 minutes prior to cutting.
- Make sure you use the correct size pan, in this case a 20cm square baking tin (8 inch), otherwise cooking times will need to be changed.
- Start checking to see if the flapjacks are ready from about 25 minutes onwards. They should be golden around the edges but still soft to touch in the middle.
🍴 Serving suggestions
The Biscoff flapjacks are perfect with a cup of tea or glass of cold milk.
I often serve them at birthday parties as they can be made a few days ahead and kept in an air tight tin.
📖 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 are 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 delicious sweet treats to try!
- M&M Chocolate Chip Cookie Bars
- Sticky Date Flapjacks
- Biscoff Rocky Road
- Chocolate Chip Flapjacks
- Chocolate Biscoff Cookies
- Peanut Butter Flapjacks
- Mini Egg Brownies
- Nutella Blondies
- Chocolate Biscuit Cake
- Apple Crumble Bars
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Biscoff Flapjacks
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.
- Stir in the oats and mix until all the ingredients are combined.
- 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.
Video
Notes
- Use ordinary rolled oats NOT jumbo oats as these don't absorb the butter very well and can make your flapjacks greasy.
- Score out squares whilst the flapjack is still warm, using a sharp knife. It will make cutting them a lot easier once they are set.
- Speed up the cooling process by placing the baking tin in the fridge for 30 minutes prior to cutting.
- Make sure you use the correct size pan, in this case a 20cm square baking tin (8 inch), otherwise cooking times will need to be changed.
- Start checking to see if the flapjacks are ready from about 25 minutes onwards. They should be golden around the edges but still soft to touch in the middle.
- 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.
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I'm linking this recipe up to #CookBlogShare which this week is hosted by Gluten Free Alchemist.
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!!