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Biscoff flapjacks

Biscoff Flapjacks

dishbyrish
Prep Time 20 minutes
Cook Time 14 minutes
Course Dessert
Servings 16 pieces

Ingredients
  

Ingredients:

  • 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

Topping:

  • 2 tbsp smooth biscoff spread
  • 25 g dark chocolate or milk chocolate if preferred

Instructions
 

Method:

  • 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

Notes

You can substitute any syrup with the golden syrup, but the golden syrup flavour is synonymous with flapjacks in my opinion!
Keyword biscoff, dark chocolate, flapjacks, oats