Ooey-gooey and deliciously chewy, we cannot get enough of these easy Biscoff flapjacks. The caramel flavour of Biscoff spread, extra crunch in the Lotus Biscoff biscuit crumbs and the Biscoff drizzle over the top, make these Biscoff Flapjacks an irresistible treat to have as a sweet snack with tea or in a packed lunch.
What Makes This Recipe Great!
- A delicious alternative to plain flapjacks – The caramel of the Biscoff flavour really shines in this recipe.
- An Easy Recipe – Preparation time is only 10 minutes and they’re so easy to make. Perfect for beginners and seasoned bakers alike.
- They are freezer-friendly – You don’t have to eat them all at once. Biscoff flapjacks are great for freezing and enjoying later.
About This Recipe – In More Detail
For all of those Biscoff lovers, this recipe is for you, just like these Biscoff filled cookies, our ultimate Biscoff Brownies, Biscoff Banoffee Pie and this white chocolate Biscoff rocky road. With the chewy texture and golden colour, a Lotus Biscoff flapjack makes the perfect sweet treat when you need a little pick me up.
I wanted to get the most from the unique flavour of Biscoff. So, I not only included lashings of Biscoff cookie butter in the flapjack but we also added in Biscoff biscuit crumbs too. And, for that added extra, we even drizzled Biscoff spread over the top. Making these, by far, the best Biscoff flapjacks I have ever tasted!
Flapjacks are an age-old recipe with simple ingredients but they make for such a great treat. Biscoff makes simple oat bars just that little bit more special.
If you’re wondering where classic flapjacks get their name, I explain it here in the recipe post for Chocolate Flapjacks. And if you’re looking for more flapjack flavours try my Fruity Flapjacks or our Lemon Drizzle Flapjacks.
- 20x25cm (8x10inch) Rectangular Baking Tin – To bake the flapjacks in. You can also use a square baking tin, but stick to a similar size.
- Baking Paper – To line the baking tin.
- Spatula or Wooden Spoon – To mix the ingredients and to help press the mixture down into the tin.
- Small Saucepan or Microwave-Safe Bowl – To melt the ingredients.
You only need 5 ingredients to make these Lotus Biscoff Flapjacks, so we’ve kept it simple here.
- Oats – It’s important to use rolled oats for this recipe. You can also find them in the supermarket called porridge oats. Do not substitute them for jumbo or instant oats, these could potentially ruin the texture or make them too crumbly to hold together.
- Lotus Biscoff Biscuits – These dark brown, caramel-flavoured biscuits are crushed into crumbs and mixed in with the oats, giving you that Biscoff taste with every crunch. They add a little texture too.
- Butter – Stick with unsalted butter for this recipe.
- Smooth Lotus Biscoff Spread – I use the smooth version of lotus Biscoff spread for the best results, but you could also try crunchy for a variation in the texture.
- Golden Syrup – A key ingredient in flapjacks. With it’s sticky and sweet properties, Golden syrup helps to hold the flapjack together. Cannot find any golden syrup in the supermarket? Fear not, you can make your own golden syrup at home.
Additions and Substitutions
- Melted Chocolate: Melt some white chocolate or dark chocolate and drizzle over the top of the flapjacks once they have cooled.
- Nuts: Mix some chopped nuts into the mixture before baking for extra texture and crunch.
- Sugar: Want your flapjacks sweeter? You can add in some light brown sugar or white sugar when melting the ingredients together.
- Golden Syrup: You can make your own golden syrup, or swap it out and use honey or maple syrup instead. Just be aware that the flavour and ability for the flapjacks to hold their shape can be affected. However, homemade golden syrup substitute will hold them together well.
- Butter: Use a plant based butter and make these yummy flapjacks vegan. Use one that is suitable for baking.
Step-By-Step How To Make Biscoff Flapjacks
Step 1: Preheat the oven
- Preheat the oven to 150C (302F).
Step 2: Crush the Biscoff biscuits
- Crush the Biscoff biscuits into crumbs. It’s okay to leave a few small chunks for texture, but not too many as this may affect how well the flapjacks hold together.
Step 3: Mix the dry ingredients
- Mix the Biscoff crumbs in with the oats until combined.
Step 4: Melt the wet ingredients
- In a saucepan, add the butter, golden syrup, and smooth Biscoff spread. Melt them together over a low heat. Stir continuously as they melt to prevent them from burning or sticking.
Step 5: Combine the wet and dry ingredients
- Once everything has melted in the pan, pour the melted mixture into the oat mixture and mix everything together.
Step 6: Prepare the baking tin
- Line and grease a 20x25cm (8×10 inch) baking tin. Allow the parchment paper to hang over the sides a little to create a handle to lift the flapjacks out when ready.
Step 7: Press the mixture into the tin
- Press the flapjack mixture down firmly in the lined baking tin so that it is even and void of air bubbles.
Step 8: Bake the flapjacks
- Bake in the preheated oven for 30 minutes until golden brown.
Step 9: Cool the flapjacks
- Remove the tin from the oven but leave the flapjacks inside. They will still be soft at this point, that’s normal. They will harden as they cool.
Step 10: Drizzle with melted Biscoff spread
- Melt a little more Biscoff spread in the microwave at 10-second increments until it becomes runny.
- Drizzle the melted Biscoff spread over the top of the flapjacks and leave everything to cool and set in the tin.
Step 11: Remove from the tin and cut into portions
- Once everything has cooled completely, lift the baked flapjacks from the tin using the overhang of parchment paper.
- Using a sharp knife, cut the Biscoff flapjacks into portions.
- Serve or store the flapjacks as desired.
My Flapjacks Look Soft, Do They Need Longer To Bake?
Flapjacks are usually soft when they come straight out of the oven and this Biscoff flapjack recipe is no exception.
Have no fear! They do not need a longer time in the oven, this is how they are meant to look. Give them some time and patience and you will see the mixture begin to settle and harden as it cools.
For this reason, let the baked Biscoff flapjacks cool down in the tin before removing them to slice up into portions. This way, they won’t crumble and fall apart.
If you give them longer in the oven, you may find that the mixture burns or you end up with very hard flapjacks once they have cooled completely. Trust the process and you will have delicious results.
I recommend rolled oats which you can find in the supermarket as porridge oats too. Do not use instant or jumbo oats as both will create the wrong kind of texture and you may find your flapjacks are crumbly and fall apart.
Stored correctly in an airtight container, these flapjacks will last up to a week. In the freezer you can store them for 2-3 months.
I recommend using unsalted butter for flapjacks. This is a sweet recipe that does not require the addition of salt.
Yes they do. Flapjacks are usually quite soft when they come out of the oven but will harden as they cool down. It is best to leave them in the baking tin to firm up before transferring them to a cooling rack.
Pro Tips and Guidance
- They will be soft straight from the oven – This does not indicate that they need longer to bake, the flapjacks will harden as they cool.
- Press the mixture down firmly in the tin before baking – This helps to create flapjacks that hold together well and do not crumble and fall apart.
- Stick with the correct sized tin or a similar size – If you make the layer of flapjack mixture too thick or too thin, you may under or overbake them. This will ruin the texture of your flapjacks or make them inedible.
- Make them Vegan – Lotus Biscoff Spread and Biscoff Biscuits are vegan, so swap out the butter for a plant based butter that is suitable for baking to make these Biscoff flapjacks vegan.
How to Store Biscoff Flapjacks
- Storage: Biscoff flapjacks can be stored in an airtight container at room temperature. They will keep for up to a week. Do not layer the flapjacks on top of one another without first placing a piece of parchment paper between each layer. This will prevent them from sticking together.
- Freezing: Alternatively, you can freeze them. Wrap each flapjack individually and place in an airtight container or freezer bag. Flapjacks can be kept frozen for 2-3 months.
- Defrosting: When you want to eat the flapjacks from frozen, you can remove one from the freezer and leave to defrost for around 30 minutes before enjoying.
Check Out These Biscoff Recipes
With a gooey, molten Biscoff centre, these Stuffed Biscoff Butter Cookies are to die for! Chunky NYC-style cookies that everyone will love.
These indulgent brownies are packed with Biscoff flavour, including swirls of biscoff spread and crunchy Biscoff biscuits.
This recipe is a great one for parties and kitchen projects with kids. Filled to the brim with white chocolate Smarties, marshmallows and Biscoff biscuits.
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Lotus Biscoff Flapjacks – Quick and Simple Recipe
- 400 g Rolled Oats, Porridge Oats
- 100 g Lotus Biscoff Biscuits
- 100 g Unsalted Butter
- 100 g Lotus Biscoff Spread, plus extra for drizzling
- 200 g Golden Syrup
- Preheat the oven to 150C (302F).
- Place the oats into a large bowl.
- Crush the Biscoff biscuits into fine crumbs. It's ok to leave a few small chunks of biscuits if you want to add some texture.
- Mix the biscuits in with the oats and stir until combined.
- In a pan, place the butter, Biscoff spread and golden syrup together and melt over a low heat until everything has melted together.
- Pour the liquid into the oats and mix together. Cover all the dry ingredients completely to create the flapjack mixture.
- Line a 20x25cm (8×10 inch) baking tin with greased parchment paper. Leave a little overhang with the paper, as this will help you to lift the baked flapjacks out.
- Pour the flapjack mixture into the tin and press it down firmly with a spatula or the back of a spoon.
- Place the flapjacks into the oven and bake for 30 minutes until golden brown.
- Remove from the oven and leave the flapjacks in the tin. The flapjacks will still be a little soft at this point, this is normal. They will harden as they cool.
- Take a little extra Biscoff spread and melt in the microwave until runny.
- Drizzle the spread over the top of the flapjacks and leave everything to cool and set in the tin.
- Once everything has cooled completely, remove the flapjacks from the tin using the paper overhang to lift them out.
- Using a sharp knife, cut the flapjacks into portions and serve.
- They will be soft when coming straight from the oven. Don’t worry, they will harden as they cool.
- Ensure that you press the mixture down firmly in the tin before baking to prevent crumbling.
- Use the correct sized tin, otherwise the cooking times will be less accurate and may ruin the results.
- You can make them vegan by swapping out the butter for a plant based butter that is suitable for baking.