Biscoff Flapjacks
Make the easiest Biscoff flapjack with just 5 ingredients! These delicious, energy-boosting oat bars feature rich, cinnamon-spiced cookie butter spread.
Servings 16
Calories 277kcal
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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
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.
Nutritional Information (Approximate)
Calories: 277kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 85mg | Fiber: 2g | Sugar: 17g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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