Biscoff White Chocolate Flapjacks

These golden, gooey flapjacks are your new bake-and-share favourite – sweet, spiced and seriously satisfying. Every bite is packed with warming caramel notes from soft brown sugar and golden syrup, blended with buttery oats and a generous scoop of Lotus Biscoff Spread.

Crunchy Biscoff Crumb adds that biscuity snap, while a silky Callebaut White Chocolate W2 topping brings sweetness and contrast – finished with a drizzle of Biscoff and a quick swirl for a show-stopping finish.

Perfect for gifting, bake sales or keeping all to yourself with a cuppa. They're simple to make, gloriously indulgent and ready to win hearts in just a few easy steps.

Ingredients

• 200 g unsalted butter
• 175 g golden syrup
• 400 g porridge oats
• 100 g Biscoff crumb
• ¼ tsp fine table salt
• 150 g light soft brown sugar
• 90 g Biscoff spread

For the topping

• 200 g Callebaut White Chocolate W2
• 20 g Biscoff spread
• 10 g Biscoff crumb

Method

1. Preheat the oven to 180 °C (160 °C fan) and line a 20 cm square baking tin with greaseproof paper.
2. In a large saucepan, heat the golden syrup, sugar and butter over medium heat. Stir until the sugar dissolves and the butter has melted — do not boil.
3. Remove from the heat and stir in the salt and Biscoff spread.
4. Add the porridge oats and Biscoff crumb, mixing until evenly coated with the syrup mixture.
5. Transfer the flapjack mixture into the prepared tin.
6. Using an angled spatula or the back of a spoon, press the mixture down firmly until level.
7. Bake for 25 minutes, or until the edges begin to brown.
8. Remove from the oven and cool completely in the tin.
9. Once cool, pour the melted white chocolate over the flapjack and spread to the edges. Gently shake the tin to smooth the surface.
10. Drizzle the melted Biscoff spread over the chocolate, then drag a knife through to create a marbled pattern.
11. Refrigerate for about 1 hour or until the chocolate has fully set. Remove from the fridge 15 minutes before slicing to prevent cracking. Enjoy!