My Lotus Biscoff flapjacks are classic chewy oat bars that are packed with flavour. They're easy to make with only 5 main ingredients, and they make a delicious, on-the-go treat for breakfast or dessert!
If you like caramelised biscuit desserts then you're going to love my Biscoff flapjacks! They're soft, chewy oat bars with that sticky golden syrup texture and lots of cosy, sweetly-spiced flavour! They are a total must-try for all Biscoff lovers!
I adapted this recipe from my peanut butter flapjacks, which are also made with only 5 main ingredients. All I did was swap the peanut butter out for a little less Biscoff spread and voila! A star was born!
To make them look a little more fancy and indulgent, I drizzled some more Biscoff spread on top and decorated them with Biscoff biscuit crumbs and white chocolate stars. I love how they turned out and I am certain that my taste testers agree, since every last slice disappeared in less than 30 minutes!
As always, I've written my top tips, step-by-step instructions and ingredient notes in the post below. I hope you find it helpful! If you'd like to learn more about flapjacks, including troubleshooting tips, make sure to check out my ultimate British flapjack guide before you go. Enjoy!
Ingredients
- Oats: Use porridge oats (rolled oats) for flapjacks if you want that classic chewy texture. Avoid instant and jumbo oats for this recipe.
- Brown sugar: Soft, light brown sugar works best for Biscoff oat bars.
- Butter: I recommend salted butter for this recipe as it's pretty sweet!
- Golden syrup: For that classic British flapjack flavour and sticky texture.
- Lotus Biscoff spread: Or your favourite speculoos/caramelised biscuit spread. I recommend the smooth version.
- Biscoff biscuit: Yup, just the one! I crushed one biscuit up and sprinkled the crumbs over the flapjack, using melted Biscoff spread as my 'glue'.
- White chocolate stars: These are optional but I think they really bring the flapjacks to life! You can use any of your favourite sprinkles or cake decorations instead.
Equipment
- 8x8-inch tin: My go-to tin size for flapjacks! If you want to use a different size of tin, you can use my cake pan converter to adjust the recipe to fit (note that baking time will also vary depending on your tin size).
- Baking paper: To stop sticking. Make sure you line the sides too.
- Mixing bowls: A large one for mixing the flapjack ingredients, plus a smaller heatproof one for melting the butter and the Biscoff spread.
- Utensils: You'll need a wooden spoon for mixing, a tablespoon for measuring, a sharp knife for cutting, and a piping bag or teaspoon for drizzling the Biscoff spread on top.
How to make Lotus Biscoff flapjacks
Step 1: Preheat your oven to 180°C (160°C) and line an 8x8-inch tin with baking paper. Set it aside for now.
Step 2: Add 300g of porridge oats to a large bowl along with 100g of soft light brown sugar. Mix briefly to combine.
Step 3: Pour 100g of melted butter into the bowl then add 125g of smooth Biscoff spread and 45g of golden syrup. Mix well to combine, ensuring that the Biscoff spread has been evenly distributed.
Step 4: Transfer the mixture to your lined tin and press it down firmly into place. Then bake for 18-20 minutes, until the flapjack is golden around the edges.
Step 5: Let your Biscoff oat bars cool in the tin for about 5 minutes then gently score where you plan to cut later. This will help you to get clean flapjack slices and prevent crumbling.
Step 6: Drizzle 20g of melted Biscoff spread onto the flapjack then top with Biscoff biscuit crumbs and some white chocolate sprinkles.
Step 7: Let the flapjack cool in the tin for around 3-4 hours (in the fridge is best for a chewy texture), then remove it from the tin and cut it into slices. Enjoy!
Biscoff flapjack tips
- It can be a bit tricky to ensure everything is mixed together smoothly before you bake it, due to all of the different textures. I recommend using your hands as if it were cookie dough- it makes it so much easier!
- These flapjacks will look a bit underbaked when you first take them out of the oven. This is OK! They will quickly start setting when you take them out of the oven and become firm once cool. Don't overbake as this can cause crunchy flapjacks rather than chewy ones.
- I got my white chocolate star sprinkles from Tesco. These can be swapped out for a melted white chocolate drizzle, chocolate chips, chocolate curls, or omitted completely.
FAQs
These oaty Biscoff bars will last for around 1 week in the fridge. I recommend keeping them in an airtight container for freshness but you can also wrap them in clingfilm or foil.
Yes, these can be frozen in an airtight container for up to 3 months. Learn more about freezing flapjacks.
If you prefer the texture, yes! I prefer smooth and find it's a bit easier to mix in properly with the rest of the ingredients, but crunchy will definitely work too.
More flapjack recipes
- Cinnamon flapjacks
- Nutella flapjacks
- White chocolate flapjacks
- Chocolate Orange flapjacks
- Raisin flapjacks
I hope you like my Biscoff flapjacks recipe! If you make these at home, please leave a comment and rating to let me know what you think. Enjoy!
Easy Biscoff Flapjacks
Ingredients
- 300 g Porridge oats
- 100 g Soft light brown sugar
- 100 g Butter, melted
- 125 g Biscoff spread (I used the smooth version)
- 45 g Golden syrup
Topping
- 20 g Biscoff spread (melt for 10-15 seconds to make it runny)
- 1 Lotus Biscoff biscuit, crushed into crumbs
- Handful White chocolate star sprinkles (optional)
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- In a large bowl mix together the oats and brown sugar. Then add in the melted butter, the Biscoff spread and the golden syrup. Mix well until the oats are evenly coated and there are no lumps of the spread left.
- Press the mixture firmly into your tin and bake for around 18-20 minutes, until golden around the edges. They will look underbaked in the centre at first but will firm up quickly as they cool.
- Let them cool for around 5 minutes then use a knife to gently score lines where you plan to cut them.
- Drizzle melted Biscoff spread on top then decorate with Biscoff crumbs and star sprinkles.
- Leave to cool completely in the tin, around 3-4 hours. I recommend putting them in the fridge for an extra chewy texture.
- Once set, remove them from the tin, cut them into slices using your score marks as a guide and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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