Try these crisp and chewy biscoff flapjacks. Filled with oats, crushed biscoff biscuits and golden syrup. Topped with melted biscoff spread and chocolate.
Flapjacks are one of the best snacky desserts of all time. They’re great on the go, perfect for the cinema, amazing for picnics, and fantastic little packed lunch surprises.
Oats are also incredible little things, and they can do so much more than porridge. You can make oat pancakes, over night oats, baked oats, and most importantly… Lotus Biscoff Flapjacks.
These are always finished within minutes of slicing them up, my family literally run to the kitchen and grab as many as they can. They get dunked in coffee, or just eaten as they are, these flapjacks never last long at all!
Long story short, I love these and I can guarantee that you will too.
What are flapjacks?
For anyone who’s unfamiliar with flapjacks, they are a pretty traditional British baked bar/slice. They consist of oats, butter, and usually golden syrup.
Flapjacks can be eaten as a snack, a breakfast bar, or a dessert – although I definitely see these more as a sweet treat. They vary in texture, with some preferring a hard crunchy flapjack whilst others preferring it more on the chewy side. Flapjacks can also be baked/sold with extra ingredients, e.g. chocolate, dried fruits, nuts, caramels etc. However I’m not keen on dried fruits so they won’t be found here!
I’ve stuck with the main ingredients found in a flapjack but added a few little additions to turn them into the perfect biscoff flapjacks.
What is biscoff?
Lotus biscoff are caramelised biscuits with a deep and distinctive flavour. They are a hard biscuit with a crunchy texture and a subtle hint of cinnamon. These biscuits pair really well with hot drinks like teas and coffees due to their unique flavour and texture.
They work perfectly in these flapjacks as they add an extra crunch and caramel flavour to the main base. We then drizzle over some lotus biscoff spread on top. YES you heard that right, there is a cookie spread made from these biscuits, and it’s insanely addictive. We’ve got texture and flavour from the crushed up biscuits, plus the sweet caramelised spread swirled on top! You can’t go wrong with these!
What you’ll need for these Biscoff Flapjacks
- Rolled/porridge oats
- Jumbo oats – two different types of oats helps to provide texture. But if you can’t get hold of these, just substitute the amount for additional rolled/porridge oats
- Biscoff biscuits
- Unsalted butter
- Dark brown sugar
- Vanilla extract
- Golden syrup – you can substitute this for maple or agave, however golden syrup is synonymous with flapjacks to replicate the original flavour
- Biscoff spread
- Dark/milk chocolate
How to make Biscoff Flapjacks
1) Crush your biscoff biscuits, they don’t need to be perfect. Measure out your oats too
2) Toast the oats till golden for around 8-10 minutes. They’ll smell almost popcorn-like
3) Prepare the flapjack syrup by melting butter, sugar, vanilla, and the golden syrup until it resembles 4)
5) Pour the syrup over the toasted oats and crushed biscuits and mix to combine. Place the mixture into a greased and lined tray and gently press down, then bake.
Biscoff Flapjacks Q+A
What if I can’t find jumbo oats?
Substitute the amount for additional rolled/porridge oats, will still work fine. But try and get a a hold of jumbo if you can as it does make a difference. They should be a pretty easy find in the cereal aisle in supermarkets. They literally look like jumbo oats, they’re huge.
Why are we toasting the oats?
This acts to dry them out slightly to help them retain shape during the bake. Otherwise they can mesh into one cohesive oat block and you lose the definition of each piece of oat. Toasting the oats also helps to add additional nutty flavour.
Can I use salted butter?
You can do IF you like the sweet and salty combination. But considering it’s 100g of butter here, you will inevitably notice the salt to some degree. It won’t be overpowering but it may also not be to everyone’s preference. I mean I would totally be down with that though.
Can I use white sugar instead of brown sugar for these Biscoff Flapjacks?
Here I would advise no. Stick to brown sugar, and the darker the brown sugar the better. Dark brown sugar contains molasses and additional moisture. The molasses add a ton of flavour and depth, it’s almost like a background caramel note. Hence it actually compliments the biscoff flavour really well. The brown sugar also helps to provide the chewy texture and therefore I would strongly advise to use it.
Can I use any other syrup?
Yep, use whatever you like but each syrup differs in flavour. I’ve always stuck with golden syrup as that’s the flavour that’s synonymous with flapjacks. But you do you, feel free to substitute for maple/agave etc.
What can I use instead of biscoff biscuits?
Sadly nothing would replace it here as the recipe is a biscoff flapjack. These flavours mesh together really well. If you can’t get a hold of biscoff, have a look online and you may be able to order some.
Lotus Biscoff Flapjacks
- 200 g rolled/porridge oats
- 50 g jumbo oats
- 75-80 g around 10 biscoff biscuits, roughly crushed
- 100 g unsalted butter
- 60 g dark brown sugar
- 2 tsp Vanilla extract
- 4 tbsp golden syrup
- 2 tbsp smooth biscoff spread
- 25 g dark chocolate or milk chocolate if preferred
- Preheat your oven to 160’C fan/180’C conventional
- Line a 20cm/8″ square tin with greaseproof paper for easy removal
- Toast your oats on a low heat for 8-10 mins, stirring every minute or so until they smell almost popcorn-like and have turned slightly golden. Then place into a large bowl along with your crushed biscuits
- Melt your butter, sugar, vanilla, and golden syrup
- Pour this over your oat and biscuits, and mix to incorporate
- Transfer to your lined tray, spread out with a spatula and lightly press down, don’t press too firmly
- Bake for 14-15 mins for soft chewy flapjacks, or 17-18 mins for crispy. Bare in mind these will be soft when they come out of the oven, wait for them to cool and firm up
- Place your biscoff spread into the microwave for 10s increments until pourable, drizzle this over your flapjacks
- Do the same with your chocolate and drizzle once again
- Place the flapjacks into the refrigerator for 15-20mins or until the top has slightly set