Easy Lotus Biscoff Flapjack Recipe
The perfect Biscoff flapjack recipe that’s deliciously sweet, moist, chewy and full of Biscoff flavour. It’s simple, easy to make and another great dessert for Biscoff lovers!
Is there anything Biscoff spread doesn’t go well with? After making these tasty Biscoff flapjacks I’m yet to find out!
Golden, full of flavour and so moist; these flapjacks are the perfect grab and go snack. I also like to have them as a sweet breakfast treat.
The best thing about homemade flapjacks is how easy they’re to make, plus they’re so customisable. If you love Biscoff then get ready for this, this is a tasty twist to classic flapjacks that taste incredible!
I just can’t get enough of Biscoff spread (you might have noticed), there are so many Biscoff recipes on this site.
Alongside these flapjacks, you might also like my Biscoff milkshake, Biscoff rocky road, Biscoff mug cake, Biscoff tiffin, Biscoff blondies or these delicious Biscoff brownies. There’s nothing like having so many Biscoff desserts to choose from!
These flapjacks are so delicious there’s no need for any chocolate toppings, I find them so good on their own.
Watch How To Make It
Why You’ll Like This Biscoff Flapjack Recipe
- A great easy snack idea
- Perfect for Biscoff lovers
- It’s a child-friendly recipe
- It’s soft, moist, chewy and tastes so good
What Is A Flapjack?
Flapjacks also called oat bars are generally made from a mixture of oats, butter, sugar and golden syrup. The flapjack mixture is placed in a baking tin and baked until golden.
They’re a British snack many people grew up eating in the UK. This flapjack recipe is flavoured with Biscoff for a mouth-watering taste.
Flapjacks are a popular snack sold pretty much everywhere in the UK, you can also get Biscoff spread in many supermarkets or online.
Biscoff Flapjack Recipe Ingredients
Below are the few ingredients needed for this Biscoff flapjack recipe:
- Porridge Oats: Any good quality porridge oats will do.
- Light Brown Sugar: For a delicious caramelised flavour; you can also use white sugar as an alternative.
- Butter: I used salted butter to make these flapjacks but you can also use unsalted butter or margarine.
- Golden Syrup: Golden syrup is used to sweeten the mixture and help bind all the ingredients together. Making flapjacks with golden syrup is best, using honey won’t be as good but it’s the next best alternative.
- Lotus Biscoff Spread: The main flavour in this flapjack recipe; I used the smooth Biscoff spread but you can also use their chunky version if you like.
How To Make Biscoff Flapjacks
Below is a step-by-step guide on how to make Biscoff flapjacks, full instructions are on the recipe card at the bottom.
Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper.
Add butter, light brown sugar, Biscoff spread, and golden syrup to a large mixing bowl and melt in the microwave on a medium heat.
After every 10 to 15 seconds, stop the microwave and give the mixture a stir. Repeat this until the mixture has melted.
You can also melt the ingredients over a moderately heated stove; add the ingredients to a saucepan and stir until melted.
Once the mixture has melted, add the porridge oats and mix together until thoroughly combined. You’ll want the oats to be generously coated.
Pour the flapjack mixture into a lined baking tin, I used a 9″ square baking tin. Make sure to spread the mixture evenly into all four corners and flatten down with the back of a spoon.
Bake in the oven for 20 minutes until the edges have turned golden brown. Then leave the flapjack to cool down before cutting.
Storing And Freezing Biscoff Flapjacks
Storing these flapjacks are quite simple and you can also freeze them too (if there’s any left).
To store, simply place the flapjacks in an airtight container and store at room temperature. Homemade flapjacks generally stay fresh for around 5 days. Put parchment paper between each layer to prevent sticking.
If you have any flapjacks left to freeze, place the flapjacks in an airtight container and put it in the freezer for up to 3 months. Don’t forget to layer with parchment paper. When you’re ready to eat the flapjacks allow it to fully defrost first.
My Top Tips
Even though flapjacks are fairly easy to make, here are my top tips to make this recipe even easier.
Choose the right size tin: With a 9″ square baking tin I make flapjacks that are roughly 1.3 cm in height. If you want an even thicker flapjack, you can use a smaller baking tin so that each slice is thicker.
Mix the ingredients thoroughly: Once the oats are added to the melted mixture, mix it thoroughly so that the oats are generously coated. The syrup acts like a glue and prevents the flapjacks falling apart once baked.
Get the right type of oats: It’s important that you get the right type of oats to make flapjacks. Avoid using instant oats as this can make the flapjacks really mushy. Scottish porridge oats are best to use.
Using large jumbo oats can increase the chance of the flapjacks being very crumbly and breaking apart. The size of jumbo oats make binding the flapjacks harder. Regular-sized porridge oats are easier to compress and bind together in the mixture.
Don’t Overbake: Baking the flapjacks for 20 minutes will give you a moist, chewy and soft flapjack that’s also firm. If you prefer hard flapjacks, continue to bake for longer until you have reached your desired texture.
Score When Hot: For perfectly sliced flapjacks, score the flapjack into your desired portions after taking it out of the oven. When the flapjack has cooled down, cut it into slices. Scoring the flapjack will help prevent it from breaking when cutting it cold.
Why Is My Flapjack Sticking To The Tin?
If your flapjacks are sticking to the baking tin, this could be because the tin wasn’t lightly greased before baking.
I like to line my baking tin with parchment paper, this pretty much eradicates flapjacks sticking to the baking tin. Parchment paper makes the removal of flapjacks and other bakes so easy!
Biscoff Flapjack Variations
Add Toppings: Drizzle melted Biscoff spread over the baked flapjacks for even more flavour. You could also do this with melted chocolate of any flavour. For even more Biscoff flavour, sprinkle crushed Biscoff biscuits over drizzled Biscoff spread.
Different Textures: Add chocolate chips or dried fruit into the flapjack mixture for different flavours and textures. Dried fruits such as sultanas, raisins or even dried apples will add extra textures.
Change The Spread: The type of cookie butter you use for the flapjacks can have a real impact on the taste and texture. You can use Biscoff crunchy spread for bits of Biscoff biscuits within the flapjack mixture.
Add Flavourings: Nothing will intensify the flavours in the Biscoff flapjack like the addition of cinnamon! Add half a teaspoon of cinnamon to the flapjack mixture before baking it in the oven. Make sure to mix it evenly into the mixture, you don’t want a mouthful of cinnamon!
I usually eat these Biscoff flapjacks with a hot drink or on its own. But occasionally, I break them into little pieces and sprinkle them over yoghurt or ice cream.
These flapjacks are perfectly good to eat on their own, that’s what makes them great for events and parties.
More Flapjack Recipes
Here are even more delicious flapjack recipes for you to try:
- Cherry Bakewell Flapjack: A delicious flapjack recipe with a layer of cherry compote in the middle.
- Gooey Flapjacks: The gooiest flapjacks ever!
- Lemon Flapjacks: These lemon flapjacks taste incredible; they’re flavoured with lemon juice and lemon zest.
- Chocolate Flapjacks: Deliciously rich chocolate flapjacks, with chocolate chips and topped with melted chocolate.
- Chocolate Chip Flapjacks: A classic flapjack recipe filled with lots of chocolate chips.
- White Chocolate Flapjack: Soft flapjacks with white chocolate chips and a drizzled white chocolate topping.
- Peanut Butter Flapjacks: Oh my these peanut butter flapjacks taste amazing! It’s nutty and absolutely delicious.
Biscoff Flapjack (Easy And So Good)
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper.
- Add butter, light brown sugar, Biscoff spread, and golden syrup to a large mixing bowl and melt in the microwave on a medium heat.After every 10 to 15 seconds, stop the microwave and give the mixture a stir. Repeat this until the mixture has melted.
- Once the mixture has melted, add the porridge oats and mix together until thoroughly combined. You’ll want the oats to be generously coated.
- Pour the flapjack mixture into a lined baking tin, I used a 9″ square baking tin. Make sure to spread the mixture evenly into all four corners and flatten down with the back of a spoon.
- Bake in the oven for 20 minutes until the edges have turned golden brown. Then leave the flapjack to cool down before cutting.
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