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Sunday, 23 May 2021

Easy Biscoff Flapjacks

A golden syrup flapjack base with a layer of Biscoff spread topped with a dark chocolate and melted Biscoff swirl. These flapjacks are extremely easy to make and tasty!

This simple yet scrumptious bake is perfect as a snack with a tea/coffee or for breakfast (if you're in the mood for something sweet!).

What is Biscoff?
Biscoff (aka cookie butter / Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a 'cookie butter' version.

Everyone loves Biscoff, right? Biscoff is one of those flavours which compliments literally ANY and EVERY bake, whether that be cookies, cupcakes or cheesecake! It's simply divine.

Flapjacks are extremly nostalgic to me. My mum would make them for me and my sister when we were children. Whenever I make flapjacks, it takes me right back in time. I love flapjacks as they're easy to make, and are extremely tasty. I mean, it's butter, sugar and oats.... of course it's going to taste incredible- haha!

If you're a big fan of Biscoff, these flapjacks are for you! A deliciously sweet golden syrup flapjack with a thick layer of cookie butter, they're chewy and crisp. 

Looking for more Biscoff recipes? Look no further:

Baking time: 20-25 minutes
Serves: 9
Level: Easy

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 Ingredients for the flapjack
  • 200g of dairy-free butter / margarine
  • 100g of caster sugar
  • 100g of golden syrup
  • 250g of whole / rolled oats
Ingredients for the biscoff filling
  • 200g of Biscoff spread (Chunky / smooth)
Ingredients for the chocolate topping
  • 120g of dairy-free dark chocolate
  • 1/2 teaspoon of sunflower oil
+
  • 2 tablespoons of Biscoff spread (for the swirl)
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Method (flapjack)
1. Preheat oven to 180 degrees c fan and line a 6 x 9 inch rectangular tin with grease proof paper. Allow the paper to hang either side of the tin, this makes it easier to remove the flapjack when baked.

2. Add the dairy-free butter / margarine, sugar and golden syrup into a medium sized mixing bowl, cream together. I use a stand mixer with paddle attachment, but a bowl with a wooden spoon will be fine. It may just take little longer to cream together. 

3. Add in the oats and mix together until fully incorporated. The mixture should be sticky.
Press the mixture into the lined tin, making sure to get it right into the edges of the tin. Compact it and make it as even / flat as possible .

4. Pop the tin into the middle of the oven and bake for 20-25 minutes or until light / golden in colour. 
When baked, remove from the oven and allow to the flapjack to cool in the tin.

Method (Biscoff layer)
1. Place the Biscoff spread into a medium sized saucepan and place on the hob. Heat over low / medium, stirring with a spatula constantly to prevent burning. Biscoff spread melts quickly so this will only take a few minutes. 

2. Carefully pour the melted Biscoff spread onto the flapjack, spread out into the edges of the tin, levelling off with a spoon.

3. Refrigerate or freeze for an hour before adding on the chocolate. Make sure the Biscoff has fully set, if not, when you pour over the chocolate, both layers will mix together and you won't have a define Biscoff layer.

Method (chocolate biscoff swirl)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat. Add the dark chocolate and oil into the bowl and allow to melt. Once melted, remove the bowl from the heat and set aside to cool slightly.

2. Pour the melted dark chocolate over the set Biscoff, and tilt the pan to evenly coat. Try to get it as smooth as possible. Tap the tin on the work top a  few times to flatted the chocolate and to remove any unwanted air bubbles.

3. Melt 2 tablespoons of Biscoff spread the same method as the Biscoff layer. Once melted, using a spoon, drizzle and swirl the biscoff over the chocolate. Use a tooth pick to to feather and create a swirly effect. 

4. Place into the fridge for 30 minutes to an hour to set the chocolate.
Remove from the pan by using the parchment paper slings. cut into slices using a sharp knife, wiping between each. If the chocolate is too firm and is cracking when you try to cut it, place the knife in some warm water. This will make it super easy to slice into bars.

To store:
Keep these flapjacks bars in a sealed container in the fridge.
Best enjoyed within 3-5 of making.



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1 comment

  1. Hi Holly. This recipe looks amazing, just like all of your recipes! Will this freeze well?

    ReplyDelete

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