"Happy hump day everyone - half way through the week, making weekend plans is officially now perfectly acceptable! 🥂
Did you know that you can freeze flapjacks?! Save yourself from having to practice self-restraint and demolishing the entire pan. Plus future you will thank you for the treats. Just wrap in a layer of baking paper and then a layer of cling film and these babies will stay fresh for a couple of months. Just leave it out on the counter for a few hours to defrost and they’ll be good as new!
This is the recipe for a small-batch Lotus Biscoff flapjack. The recipe is super versatile so you can double (or triple!) for a bigger batch. I wouldn't recommend cutting it down any further though."
Lotus Biscoff Flapjack
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- Recipe Card
Prep time 15mins
Cook time 5mins
Recipe Card
ingredients
- 125 gram jumbo oats
- 60 gram unsalted butter
- 60 gram light brown sugar
- 2 tbsp golden syrup
- 2 tbsp Lotus Biscoff cookie butter
- 4 pieces Lotus Biscoff cookies
Method
Step 1
Heat oven to 200 C. In a medium saucepan, over medium heat, melt together butter, sugar and syrup. When sugar has dissolved, stir in porridge oats.
Step 2
Lightly grease a baking tin with butter or line with grease-proof paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat.
Step 3
Bake for 15 minutes until golden brown. Be careful not to over bake or the flapjack will be dry and brittle when cooled. Sprinkle over crumbled Biscoff and lightly press into the warm flapjack with the back of a spoon.
Step 4
Leave to cool for at least 15 minutes, then remove from baking pan and drizzle with melted Biscoff spread. Cut into 6-8 pieces and leave to fully set. Enjoy!