Lotus Biscoff Flapjacks

Gooey & delicious, these soft and chewy Lotus Biscoff Flapjacks are made with only 5 ingredients and make a quick and tasty afternoon snack!

We are big fans of Biscoff spread in this house! It’s dairy-free which is great and you can use it to make the best breakfast ever.. these biscoff overnight oats.

You can also use it to make these deliciously soft and gooey Lotus Biscoff flapjacks!

This recipe transforms into melt-in-your-mouth flapjacks infused with the irresistible butter-caramel-cinnamon flavours of Lotus Biscoff, making them a perfect afternoon snack or sweet treat.

Think this flapjack recipe sounds delicious but you have dietary restrictions? Read on for some clever substitutions and adaptations to transform them into allergy-friendly treats that everyone can enjoy. 

If this has got your sweet tooth going, check out these cranberry & coconut flapjacks, vegan courgette cake with lemon glaze & these dairy-free rice krispie treats too!

❤️ Why You Will Love This Recipe

• ✔️ Easy To Make:  This is a great recipe to make with the kids, they will love mixing the ingredients together (and licking the bowl!).
• ✔️ Only 5 Ingredients: Made with only 5 ingredients, oats, sugar, butter, golden syrup and biscoff!
• ✔️ Adaptable For Different Allergies: With a bit of tweaking you can make this recipe both dairy-free and gluten-free, so everyone can join in the flapjack fun!

🥘 Ingredients You Will Need

Here is a brief overview of the ingredients you will need to make these super soft and chewy flapjacks. To find out how to make them allergy-friendly, scroll down to the section below this one.

✋ Be sure to double check all packaging for allergens. ✋

• Oats - Use rolled oats for this recipe. Jumbo oats or instant oats will not work as you will not get the texture needed to make the flapjacks stay together. 
• Lotus Biscoff Spread - The star of the show! This seriously addictive spread has hints of caramel and cinnamon. You can either use the smooth or crunchy version, whichever you prefer.
• Butter - It’s best to use unsalted butter as we are making a sweet recipe.
• Sugar - I love the taste of light brown sugar, but caster sugar can be used instead. For extra caramel gooeyness, use dark brown sugar.
• Golden Syrup - This is used to help the oats stick together and form the flapjack. Honey can be used if you do not have any golden syrup.

See the recipe card for full information on ingredients and quantities.

🤔 How Can I Make These Flapjacks Allergy Friendly or Vegan?

• ✔️ Make It Dairy-Free - Biscoff spread is dairy-free so the only change you need to make is to swap the butter for a dairy-free spread.
• ✔️ Make It Gluten-Free - Biscoff spread does contain gluten, so you will need to make your own. Here is a great recipe from Gluten Free Alice. You will also need to use gluten-free rolled porridge oats.
• ✔️ Make It Vegan -  Use dairy-free spread and make sure you use golden syrup and not honey and the flapjacks will be vegan.

 ✏️ How To Make - Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Preheat your oven to 180°C (160°C fan, 350˚F) and line a 7” by 7” square baking tin with baking parchment paper or use a silicone baking tin like I have.

These are great as they are completely non-stick, so you do not need to line the tin.

If you want to get one, click on the link in the equipment section in the recipe card below. (affiliate link)

Step 2: To a large saucepan add in the butter, light brown sugar, Biscoff spread, and golden syrup.

Heat it up on a low heat, giving it a good stir until everything is combined, then remove the saucepan from the heat.

Step 3: Add the oats to the wet mixture and give it a really good stir, until all the oats are fully coated and there are no dry bits left.

Step 4: Transfer the mixture to your prepared tin. Press it down with the back of a spoon until the top is smooth.

Step 5:  Bake in the oven for 15-20 minutes until they start to turn golden brown and slightly firm to touch. The mixture should still be a bit wobbly in the middle, this is fine!

It will start to harden up once you have removed it from the oven.

Step 6: Leave the flapjacks to cool completely, then turn them out of the tin, slice into 12 squares and enjoy!

💡 Tips & Tricks

• ✔️ This recipe has been tested using a 7” by 7” baking tin. Note that cooking times will vary if you use a different sized tin.
• ✔️ Melt on a low heat. Gently melt the butter, sugar, and syrup over a low heat to avoid burning.
• ✔️ Check the doneness of the flapjacks after 15 minutes. The middle of the flapjacks should still be slightly soft and a bit wobbly. This is what you want, it’s how you get soft and chewy flapjacks!
• ✔️ Let the flapjacks cool completely before removing them from the tin. Otherwise, they may crumble and fall apart when you try to cut them.
• ✔️ Drizzle with Biscoff. For an extra burst of Biscoff flavour, drizzle some melted Biscoff spread or white chocolate over the cooled flapjacks before cutting them.

🤔 Why Is My Flapjack Not Chewy?

The most common reason for dry flapjacks that aren’t chewy is that they have been over-baked. 

Flapjacks can become dry and lose their chewiness if they are baked for too long. 

Check for golden brown edges and a slightly firm centre that still has a bit of wobble to it, not rock-hard. 

They will continue to set once removed from the oven, this is how you achieve the gooey, chewy texture.

💬 Recipe FAQs