Biscoff Flapjacks
16 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter
- 125 g Demerara Sugar
- 175 g Biscoff Spread
- 100 g Golden Syrup
- 325 g Rolled Oats (not jumbo oats)
- 2 tbsp Biscoff Spread (melted)
Method
- Preheat the oven to 180ยฐc (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 then drizzle over the top of the bars.