These easy biscoff flapjacks are the thing of dreams. A beautifully sweet and oaty flapjack bar laced with biscoff spread is topped off with a layer of dark chocolate swirled with more biscoff. What more could you want?
Who doesn’t love a flapjack?
There’s something about the presence of oats in this treat that makes you feel like if you just squint a little, you’re eating something healthy! Of course, the lashings of biscoff spread and biscuits in this recipe make up for any illusion of health – this recipe is pure indulgence, and I wouldn’t have it any other way.
If you’d prefer a more classic flapjack, you might want to try this simple flapjack recipe. This biscoff flapjack recipe takes things up a notch! Other flapjacks you’ll love include these apple flapjacks and these healthy protein-packed flapjack bars.
What You’ll Need
Make sure you scroll down to the recipe card at the bottom of the page for the full instructions and quantities. In terms of tools, you’ll simply need:
- A saucepan
- A wooden spoon
- A 7 x 7-inch baking tin
- Baking paper
- Two microwave-safe bowls to melt the dark chocolate and biscoff
- A measuring scale
Here are all the ingredients you’ll need for this recipe, plus a few notes to help you make this recipe perfect.
- Oats: Make sure you use porridge oats for this recipe (the cheapest kind of oats you can get!). Steel-cut oats or jumbo oats simply won’t work with this recipe.
- Golden syrup: Also known as golden treacle, this adds that unique flavour to the flapjacks and is essential for helping them bind together when baking. Don’t miss this ingredient out.
- Brown sugar: Soft, light brown sugar is best for this recipe.
- Butter: I use a plant-based block butter to make this recipe vegan (yes, did you know biscoff is accidentally vegan?), but use whatever butter you prefer.
- Biscoff spread: Also known as cookie butter or speculoos spread, this gives the flapjacks the most delicious caramel-like flavour. I used the smooth biscoff spread but I imagine the crunchy version would also work.
- Dark chocolate: The intense flavour of the dark chocolate topping pairs perfectly with the sweet biscoff flavour of these flapjacks. If you don’t like dark chocolate, you could consider using a milk chocolate alternative – but because it’s swirled with biscoff spread, you don’t get any of that bitter aftertaste.
- Biscoff biscuits (optional): To take the flapjacks up a notch, I topped them off with biscoff biscuits. This makes the biscoff flapjacks look and taste amazing, but it’s not an essential step.
How To Make Biscoff Flapjacks
Step One: Preparation
Begin by preheating your oven to 180° C (350° F) and lining a baking tin with baking paper. This will ensure that your flapjacks won’t stick to the tin during the baking process.
Step Two: Making the Flapjack Mixture
In a saucepan, combine golden syrup, brown sugar, butter, and biscoff. Gently heat the mixture until the butter has melted, making sure not to let it boil. Once the butter has melted, remove the saucepan from the heat and add the oats. Stir the mixture thoroughly to ensure the oats are completely coated.
Step Three: Assembling the Flapjacks
Pour the flapjack mixture into the prepared baking tin. Using a spoon, press the mixture down firmly into the sides and corners of the tin to create an even layer.
Step Four: Baking the Flapjacks
Place the baking tin in the preheated oven and bake the flapjacks for 20 to 25 minutes, or until they turn golden. The flapjacks might appear slightly soft when you remove them from the oven, but they will continue to cook as they cool down.
Step Five: Adding the Chocolate Topping
Melt the dark chocolate and biscoff spread separately. Then, pour the dark chocolate over the flapjacks, creating an even layer. Drizzle the biscoff spread in lines across the dark chocolate, and use a toothpick or skewer to swirl the two together, forming a marbled pattern. Add the biscuits on top if using.
Step Six: Refrigerate and enjoy!
Refrigerate your flapjacks for around two hours to let the chocolate set, then slice into nine even slices and enjoy!
Storing Your Flapjacks
These flapjacks are best stored in an airtight container at room temperature for up to 4-5 days. You can refrigerate them to extend their lifetime, but I’d recommend bringing them to room temperature before eating as they’ll be very hard and chewy!
- Use the right-sized tin: A too-large tin will result in very thin flapjacks – but too small and they won’t cook. A 7 x 7-inch tin is perfect for this recipe.
- Don’t overcook: If the flapjacks look soft when you remove them from the oven, it can be tempting to cook them for longer. Don’t forget, though, that your flapjacks will continue to cook once removed from the oven due to the residual heat.
- Press down your oats: Once you’ve tipped your oat mixture into the baking tin, make sure you press them down firmly. Otherwise, you’re essentially baking granola!
- Use the right oats: In my experience, other types of oats just don’t work with this flapjack recipe. They won’t stick or the butter will sink to the bottom. Use porridge oats.
- Stir everything completely: Make sure the oats are fully coated with the melted ingredients once added. You don’t want clumps of dry oats in your flapjacks!
A flapjack is a British baked treat made primarily from rolled oats, butter, sugar, and golden syrup. It is sweet, chewy, and often enjoyed as a snack or dessert. Flapjacks can be customized with various toppings such as chocolate or dried fruits, adding flavor and texture. In this recipe, we add biscoff spread for a unique twist.
Biscoff spread is a yummy, smooth spread created from crushed Biscoff or Speculoos biscuits. These biscuits are known for their unique caramelized taste and a touch of cinnamon and brown sugar.
Flapjacks may not stick together if there’s an insufficient amount of binding ingredients like butter, sugar, or golden syrup. Ensure you follow the recipe precisely, using accurate measurements for a better outcome. It’s also important to press the mix into your tin firmly so the oats aren’t loose.
Porridge oats are a must for this recipe – you won’t get the same results with jumbo or steel-cut oats.
I used the smooth biscoff spread for this recipe. Either version could work, though.
Yes, these flapjacks can be frozen for up to 3 months. Defrost fully to room temperature before enjoying.
Yes, golden treacle (golden syrup) is essential for binding the flapjacks together.
Yes, provided you are using vegan butter and vegan dark chocolate, this recipe is vegan and gluten-free so everyone can enjoy these delicious flapjacks!
More bakes and treats you’ll love:
- 100g butter
- 100g golden syrup
- 100g biscoff spread
- 50g brown sugar
- 250g porridge oats
- 180g dark chocolate
- 50g biscoff spread
- 6 lotus biscoff biscuits
- Preheat your oven to 180° C | 350° F and line your baking tin with baking paper.
- Place the golden syrup, brown sugar, butter, and biscoff in a saucepan and heat until the butter has melted. Take care not to let the mixture boil.
- Remove the pan from the heat and add the oats. Stir to ensure the oats are fully and completely coated.
- Tip the flapjack mixture into your baking tin and use your spoon to press it down firmly into the sides and corners.
- Bake for 20 to 25 minutes until the flapjacks are golden. They might still look a little soft when you remove them from the oven but they'll continue to cook while cooling.
- Melt your dark chocolate and biscoff spread separately, then pour the dark chocolate over the flapjacks.
- Drizzle the biscoff spread in lines over the dark chocolate, then use a toothpick or skewer to swirl the two together.
- Press your biscuits into the chocolate, then refrigerate your flapjacks for 2 hours to allow the chocolate to set.
- Cut the flapjacks into nine slices and enjoy!
These flapjacks should store in an airtight container for up to 4-5 days at room temperature. You can refrigerate them but the flapjacks will be extremely hard and chewy.