Cornflake Flapjack with Biscoff

Slice of cornflake flapjack on a board with a jar of Biscoff spread alongside them.

5 from 3 votes

Cornflake flapjack with Biscoff is crunchy, chewy and packed with irresistible spiced-caramel Biscoff flavour. If you enjoy a good cornflake traybake this quick & easy recipe is for you.

Prep Time15

Cook Time35

Course: Baking - traybakes

Cuisine: British, Worldwide

Diet: Vegetarian

Servings:

Calories: 350kcal

Author: Jane Coupland

Equipment

1 x 20cm (8-inch) square baking tin

Ingredients

180 g Butter
100 g Demerara sugar
150 g Biscoff spread smooth or crunchy
100 g Golden syrup
150 g Rolled oats small oats/ porridge oats - do not use jumbo oats or steel cut oats
150 g Cornflakes Must be crushed well - see step-by-step images (step 2)
50 g Plain flour
¼ teaspoon Salt

Instructions

Preheat the oven to 160℃/ 320℉
Grease and line the base and sides of a 20cm (8-inch) square baking tin with baking parchment
Put the butter, demerara sugar, Biscoff spread and golden syrup into a large, heavy-based saucepan. Place the pan over a low-moderate heat and let the ingredients melt, stirring often with a wooden spoon, until the sugar dissolves and the butter melts.
Meanwhile put the Cornflakes into a bowl and crush them using your hands. Keep crushing them until they are quite fine (see the photo in the step-by-step section). It is very important to crush the Cornflakes adequately, otherwise the melted ingredients in the saucepan will not absorb properly and your flapjack may turn out greasy.
Mix the oats, flour and salt into the crushed Cornflakes.
When the ingredients in the saucepan have melted give them a good stir until they bind into a thick, smooth sauce. This will take 1-2 minutes and you can use a balloon whisk if desired.
Tip the Cornflake mixture into the saucepan and stir well until all ingredients are thoroughly combined.
Spoon the mixture into the prepared baking tin, press it down firmly and bake for 30-35 minutes until golden on top.
Let the baked flapjack cool for 5 minutes then score the top into 12 slices using a sharp knife but do not cut right through. Leave the flapjack to cool completely and then proceed to cut it into slices.

Notes

Weigh ingredients accurately: Always use gram measurements and digital kitchen scales to weight your ingredients Cups are highly inaccurate.
Ensure you crush your Cornflakes well and use small (rolled) oats: If you do not then the dry mixture will not absorb the wet mixture sufficiently and your flapjack will be crumbly and greasy.
Use the correct-sized tin: a 20cm (8-inch) square baking tin.
Grease & line your baking tin: Even if it is non-stick, it is much easier to remove your Cornflake traybake from the tin if it has been greased and lined.
Flatten your flapjack: If your flapjack puffs up around the edge as it bakes simply run the back of a metal spoon over the risen areas as soon as it comes out of the oven.
Make them chewier: To make these Biscoff Cornflake flapjacks more chewy, just bake them for 5 minutes less than the time specified in the recipe card.

Variations

Try adding some of the following to this glorious cornflake traybake:

Baking spices: Add 1-2 teaspoons of ground cinnamon, chai spice, pumpkin spice or mixed spice to the Cornflakes, oats and flour.
Coconut: Stir 30g of dessicated coconut into the mixture for added flavour and chewiness.
Dried fruit: A few raisins would pair well with this Biscoff Cornflake flapjack. Stir 75g into the mixture.
Nuts: Almonds, hazelnuts and pecans all pair nicely with Biscoff. Try stirring 75g of roughly chopped nuts into your mixture for a change.
Biscoff Drizzle: If you fancy a sweet topping then warm a couple of tablespoons of Biscoff spread up and drizzle it over the top of your Cornflake traybake.

Nutrition