Biscoff flapjack looks just like classic flapjack. It’s golden and alluring but, with the inclusion of cookie butter in the mix the flavour is quite a change from the classic. These Biscoff oat bars are quick and simple to make but so delicious they won’t last long.
Jump to:
If you are a big fan of Biscoff cookies and Biscoff spread then you are going to love today’s recipe. I made Biscoff flapjack and it’s amazing.
Seriously, there is everything to love about these crisp and chewy bars that are flavoured with Biscoff cookie butter.
This cosy, simple and satisfying bake is humble in appearance but delivers one heck of a delicious, sweet & buttery treat. No adornments are necessary here.
There’s a craze in my house for anything Biscoff right now, so along with this Biscoff flapjack I’ve also come up with a Biscoff cheesecake, a Biscoff cake, Biscoff Millionaire’s shortbread and Biscoff rocky road They are all pretty amazing recipes and have caused my family sighs of joy.
What is flapjack?
Flapjack (aka oat bars) is one of the easiest classic bakes around. It is a bake that is seemingly loved by everybody and it really doesn’t care what the season is.
Flapjack is a year round delight, just as easy to succumb to on a summertime picnic or hike as it is when huddled up with a warm cup of tea and a fluffy blanket on a chilly day.
Traditional flapjack contains very few ingredients:
- Butter – baking margarine will not do here. Use proper butter for a full and rich flavour
- Sugar – demerara gives a caramelised flavour with a hint of crunch
- Golden syrup – lusciously thick, gorgeously golden and brazenly sweet, no other syrup is quite the same
- Oats – the core ingredients that binds all of the other goodies together
Some recipes call for honey or maple syrup in place of golden syrup. I have always had far better results with golden syrup. It is an important element of the taste of classic flapjack and its impressively sticky thickness is hard to beat.
Yes, golden syrup is refined sugar whereas honey and maple syrup are unrefined sugars. But I don’t like to pretend that flapjacks are in anyway healthy just because they contain oats. They contain both butter and sugar in large volumes, so any trade-off between refined and unrefined sugar syrup is really not a big one.
Ingredients
My recipe for Biscoff flapjack contains all four of the above ingredients plus just two more – a little flour and Biscoff spread, or cookie butter, as it is alternatively known.
But making Biscoff flapjack is not as simple as taking a classic flapjack recipe and mixing in a few spoonfuls of the cookie butter.
Biscoff spread is both loose and sweet, so it alters the amount of butter and sugar required to achieve a bake that holds together well and delivers the right level of sweetness.
It took four attempts to get this balance right – I’m sure you’ll appreciate my efforts when you taste this Biscoff flapjack. And I’m sure you will relish the buttery notes, the vaguely syrupy sweetness and the hints of cookie butter (happy sigh).
Step by step instructions
- Begin by preheating the oven to 160C/ 310/ GM 2 ½ and line a 7x 7 inch baking tin with butter and parchment
- Next measure the butter, sugar, Biscoff spread and syrup into a medium saucepan
- Cook over a moderate heat, stirring frequently until the butter has melted and the sugar has dissolved
- Use a small balloon whisk to beat the ingredients in the pan until they blend together
- Take off the heat, tip in the oats and flour and mix well
- Spoon into the prepared tin, pushing it into the corners and edges. Press the mixture down firmly with the back of a metal spoon
- Bake for around 30 minutes until the edges are golden, then remove from the oven
- Allow to cool in the tin for 10 minutes, then use a sharp knife to mark the flapjack into 9 bars then let cool completely in the tin
- Once cool, cut into the marked portions and remove from the tin
Expert tips
Confession: Despite flapjack having a reputation for being one of the easiest bakes around, I used to really struggle with it.
Over time, I’ve learned a few tips and tricks for flapjack baking and I’d like to share them with you to ensure that you make the best Biscoff flapjack you are able to:
- Always use regular rolled oats (porridge) rather than jumbo oats . Jumbo oats increase the chance that the flapjack will crumble as larger flakes are harder to compress in the tin than regular ones
- Never use instant oats – these oats produce a mushy texture when cooked which is not ideal in this recipe
- Whisk the melted ingredients together before mixing in the oats. Once the ingredients in the pan have melted and dissolved they do not automatically mix into each other – the melted butter will likely sit on top of the melted sugars. Use a small handheld balloon whisk to bind the ingredients together before mixing in the oats. This way the ingredients blend with the oats in a more uniform manner and result in a better bake
- Pick a baking tin of appropriate size to ensure the mixture is not too thick or too thin. My Biscoff flapjack recipe is suitable for a 7×7-inch baking tin, and when cooked at the temperature specified for 30 minutes will produce hearty squares of flapjack around 2cm deep that are crisp around the edges with a chewier centre. Spreading too thin or too thick in alternative tins will affect the texture and cooking time
- Bake for an extra 5 minutes if you prefer rock-hard flapjack. Alternatively, if you like soft and chewy, bake for 5 minutes less
- Don’t raise the oven temperature to cook the flapjack quickly. A slow even bake is best to avoid a soggy middle
- Keep an eye on the flapjack as it bakes. Ten minutes before the recommended cooking time is up, check to ensure your flapjack is not cooking too quickly. And rotate the tin if your oven is browning one side more than the other. Take out of the oven when the flapjack is golden at the edges
- Don’t over-bake it accidentally. When golden around the edges the centre of the tin will likely look quite loose. This is normal. As the flapjack cools in the tin it will firm up
- Firmly score the portions when hot but cut fully when cold – this is the best way to avoid the flapjack breaking up into irregularly shaped pieces and crumbling as it is cut
Frequently asked questions
This flapjack will keep for up to 5 days if stored in an airtight container at room temperature. For optimum freshness, wrap in foil before putting into the container.
Technically, flapjack can also be frozen. However, since it stores so well for a good 5 days at room temperature, it should rarely be necessary to do so.
Flapjack is also one of those recipes that can be easily scaled up or down to suit your requirements. If you have a suitable tin for making a half batch of the recipe in hand I would always recommend making the smaller batch over freezing part of a larger one.
More Flapjack recipes to try:
- Toffee apple flapjack – with a delicious and sticky toffee apple centre
- Brown sugar flapjack – adorned with a drizzle of dark chocolate and all the better for it
- Peanut butter flapjack – with a jammy centre for that PB&J experience
- Chocolate flapjack – charmingly laden with warming spices too
📖 Recipe
Biscoff Flapjack
Ingredients
- 180 g Butter
- 120 g Demerara sugar
- 150 g Biscoff spread (smooth or crunchy work fine)
- 150 g Golden syrup (corn syrup)
- 300 g Rolled oats (small not jumbo) Use only small oats. These absorb the liquid ingredients listed perfectly. Jumbo oats do not.
- 60 g Plain flour all-purpose
Instructions
- Begin by preheating the oven to 160C/ 310/ GM 2 ½ and lightly grease a 7x 7 inch baking tin with butter, then line with baking parchment. Do not grease the baking parchment.
- Next measure the butter, sugar, Biscoff spread and syrup into a medium saucepan.
- Cook over a moderate heat, stirring frequently until the butter has melted and the sugar has dissolved.
- Use a small balloon whisk to beat the ingredients in the pan until they blend together.
- Take off the heat, tip in the oats and flour then mix well.
- Spoon into the prepared tin, pushing it into the corners and edges. Press the mixture down firmly with the back of a metal spoon.
- Bake for around 30 minutes until the edges are golden, then remove from the oven.
- Allow to cool in the tin for 10 minutes, then use a sharp knife to mark the flapjack into 9 bars then let cool completely in the tin.
- Once cool, pull the flapjack out of the tin, lay it on a sheet of kitchen towel and cut it into portions.
- Store in an airtight container for up to 5 days.
Notes
TIPS FOR MAKING THE BEST FLAPJACK
- Always use regular rolled oats (porridge) rather than jumbo oats . Jumbo oats increase the chance that the flapjack will crumble as larger flakes are harder to compress in the tin than regular ones
- Never use instant oats – these oats produce a mushy texture when cooked which is not ideal in this recipe
- Pick a baking tin of appropriate size to ensure the mixture is not too thick or too thin. My Biscoff flapjack recipe is suitable for a 7×7-inch baking tin, and when cooked at the temperature specified for 30 minutes will produce hearty squares of flapjack around 2cm deep that are crisp around the edges with a chewier centre. Spreading too thin or too thick in alternative tins will affect the texture and cooking time
- Bake for an extra 5 minutes if you prefer rock-hard flapjack. Alternatively, if you like soft and chewy, bake for 5 minutes less
- Don’t raise the oven temperature to cook the flapjack quickly. A slow even bake is best to avoid a soggy middle
- Keep an eye on the flapjack as it bakes. Ten minutes before the recommended cooking time is up, check to ensure your flapjack is not cooking too quickly. And rotate the tin if your oven is browning one side more than the other. Take out of the oven when the flapjack is golden at the edges
- Don’t over-bake it accidentally. When golden around the edges the centre of the tin will likely look quite loose. This is normal. As the flapjack cools in the tin it will firm up
- Firmly score the portions when hot but cut fully when cold – this is the best way to avoid the flapjack breaking up into irregularly shaped pieces and crumbling as it is cut
Dani
I have made this recipe so many times now and everyone goes mad for them. They are better the next day when they have had time to sit in my opinion as hard as it is not to eat them immediately. But they literally disappear within 24 hours in my house. Love this recipe! Super indulgent!
Jane Coupland
Hey Dani, that’s so kind of you to leave such a lovely review. I’m tickled pink 🙂
Lisa
Oh wow, I so wish I had read the reviews before baking these. When I was mixing the ingredients I thought how greasy it all looked but hoped it would ‘bake off’. I used all the ingredients listed and baked for 10 minutes extra but when I turned them out the baking tray they were dripping with oil. I tried one, and though it tasted nice, the amount of grease made me feel sick. Definitely think before making as I wasted lots of ingredients!!!!
Jane Saunders
Hey Lisa, sorry to hear that you have not enjoyed this recipe. It’s been well-tested and the ingredients and measures listed are correct. If you’re using small oats and measuring correctly then they should not be too greasy. However, as a few people are reporting the same issue I wondered if you would kindly help me get to the bottom of the problem as I really do not want my readers to feel as if they have just wasted a pile of ingredients. Please could you tell me what oats you used (brand, size – exact title on the packet would help). I’m from the UK and I’m beginning to wonder if my description of small rather than jumbo oats is getting lost in translation somehow for readers overseas, so I’d really appreciate your input. It could be that I simply need to clarify this ingredient to help resolve the problem. If you can also tell me what kind of butter you used this could also be of interest…
Thankyou for taking the time to feedback your problem. Of course, I much prefer glowing reviews but when a few readers report the same issue, then I’d really like to resolve it – hopefully for them as well as future readers. I can only do that if I take the infrequent one-star reviews on the chin and address them properly, so I really do appreciate you taking the time to share your experience. Feel free to message me directly if preferred at [email protected]
Danielle
Wow, far too greasy, I reduced the amount of butter by 40g and they were still so oily to the point they saturated a paper towels once cooled and transferred from the tin. I didn’t grease the baking paper either – I never do, non stick baking paper doesn’t require greasing. They were ok tasting but I would not make again.
Jane Saunders
Hi Danielle, sorry you didn’t enjoy these. Can I check what size oats you used? I recommend regular (small oats) rather than jumbo oats. It makes a big difference as the smaller oats absorb the other ingredients far better than jumbo oats do. If you happened to use jumbo oats, this might well be why you found the flapjack too greasy.
I never grease the baking paper either, but I do lightly grease the tin before lining it with the parchment so the parchment fits neatly to the pan.
Rosie
I did the same . There was far too much butter n the recipe . I did it again but was still swimming in oil . Not a recipe I will do again
Jane Saunders
Hi Rosie, sorry you’ve had this issue too. This recipe has been created using small oats and I do not recommend using jumbo oats instead. Small oats are always my first choice for any flapjack recipe because they pack well into the tin and hold together well when cut. They do also absorb the liquid ingredients more than jumbo oats, hence why a substitution should not be made. And I don’t recommend greasing the baking parchment – only the tin to help the paper stick to it. Hope my response helps.
Milly
Very yummy
Jane Saunders
Thankyou Milly – pleased you like them.
Hélène
I want to know what is biscoff is it peanut butter!!
Jane Saunders
Hi Hélène – it’s cookie butter. Usually found in the jam/ chocolate spread section in supermarkets.
Georgina Parker
I found that it was very buttery but is tasty
Jane Saunders
Glad you’ve enjoyed it Georgina.
I recommend the small rolled oats (basic cheap porridge oats) for this recipe as they soak up the butter well. Readers who have used large (jumbo) oats have found there’s a bit of butter at the bottom, so I’m going to work on finding the ideal amount for using this kind of oat (though I find flapjack is much better as sticking together when made with small oats anyway).
Thanks for taking the time to let me know how you got along.
Tamara Andersen
I have to chuckle… I thought this was a recipe for pancakes! I learned something today. These flapjacks look amazing, and easy to make too. I just need to chill out a bit, throw caution to the wind, and make a batch!
Jane Saunders
I know! So confusing. Though, tbh, in all my meandering across the web (particularly pinterest), I have never yet come across images of pancakes labelled as flapjack, so wasn’t quite sure how well used this term still is. But language usage like this generally fascinates me, so I’m all ears – is it a regional thing? Common and widespread? Oh and my favourite alternative name has to be eggplant, which are aubergines to the Brits. What a great word, I’d happily convert to eggplant.
wilhelmina
Fabulous flavor! These bars are so good! They make a great after school treat.
Jane Saunders
Glad everybody is enjoying them – thanks so much for the feedback.
Jane
Way too much liquid think recipe wrong , didn’t cook at all , nearly added more oats should of done waste of good ingredients
Jane Saunders
Hi Jane, sorry to hear that you’ve had problems with this recipe. I’ve made it plenty of times without issue and various readers have also sent me rave reviews about it, so I’m wondering what has gone wrong for you. First up, the flapjack does cook to a nice golden brown and then on cooling it firms up in the tin. Trying to cut the flapjack whilst hot would lead to trouble. Can I also check if you made any substitutions such as oil or an alternative syrup that may have altered the consistency? What type of oats did you use? The more information you can provide, the better I can help you (and other readers) get success with this recipe. Hope to hear back from you.
Holly
Hello,
Have made this recipe a few times and also altered to make vegan – as butter is the only ingredient stopping it from being so! However I find that when I butter the tin and then stick baking paper to it.. my flapjacks are swimming in a pool of melted butter, making them have a soggy bottom.. am I doing this wrong?
Jane Saunders
Hi Holly, great to hear you’ve been making the recipe. A couple of things spring to mind – first of all, butter the tin sparingly – just enough to enable the baking parchment to stick to it easily. Secondly, are you using small or jumbo oats? I have much more success with any flapjack recipe when using small (rolled) oats rather than the jumbo ones. They seem to soak up the liquid so much better – I highly recommend the switch if you did use jumbo oats.
I think the size of oats is the most likely cause – I’m in the UK and generally use Quaker rolled oats. If you only have large oats to hand, I know some people swear by adding a little flour to their flapjack recipe to help avoid a soggy bottom (try 50g and see if that helps).
Do let me know if my suggestion above might be the cause and if so, if the addition of flour helps. I’d love for you to be enjoying this recipe fully. Thanks for getting in touch so we can troubleshoot together.
Betty Davies
Flapjacks are one of my favorite treats so I couldn’t wait to try these! The Biscoff added such a wonderful flavor! I used crunchy. There are a few squares left but I have the feeling I’m going to have to make some more over the weekend!