Biscoff Flapjacks

Ingredients

• For the flapjacks
• Biscoff Spread - Smooth (100g)
• Light Soft Brown Sugar (100g)
• Golden Syrup (100g)
• Salted Butter (175g) (or you can use unsalted butter and add a pinch of salt)
• Rolled Oats / Porridge Oats (325g)
• For the topping and decoration
• Milk Chocolate (150g)
• Dark Chocolate (150g)
• Melted Biscoff Spread - Smooth (75g)
• 8 Biscoff Biscuits
• White Chocolate Star Sprinkles (I got mine from Waitrose)

Method

• For the flapjacks

1. Line a 8"x8" baking tin and preheat the oven to 180C (350F) standard / 160C (320F) fan. Measure out the oats in to a large bowl and set aside.
2. Gently melt the butter, biscoff spread, brown sugar and golden syrup in a saucepan on a low-medium heat until smooth and gently bubbling.
3. Take off the heat and pour in to the bowl with the oats. Stir until fully combined.
4. Press the mixture in to the lined baking tin and bake for 20-25 minutes until the edges have started to golden. (the flapjacks will still look soft, this is okay, they’ll harden as they cool!)
5. Once cooked, leave to cool on a wire rack for 30 minutes before topping and decorating.

• For the topping and decoration

1. Melt the milk and dark chocolate together in a double boiler (or in the microwave in 20 second increments) until smooth. Microwave the biscoff spread for 30 seconds in a heatproof jug or bowl.
2. Pour the melted chocolate on top of the cooled flapjacks. Use a spatula or palette knife to smooth and even out the chocolate. (Tip: If you give the tin a little shake on a flat surface this will also help smooth the chocolate out!). Then drizzle on the biscoff spread and use a palette knife / knife / cake skewer to swirl the spread in to the chocolate.
3. Finish with 8 evenly spaced biscoff biscuits and white chocolate star sprinkles.
4. Leave to cool in the fridge until set, then cut in to portions. Enjoy!

Notes

• - Store your biscoff flapjacks at room temperature, where they will last for 1 week!
• - The topping and decoration can be altered to your taste. E.g. you could instead use 200g of milk chocolate with 75g of white chocolate and 75g of melted biscoff swirled in.
• - I used smooth biscoff spread, but crunchy would work too!