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Biscoff Flapjack - featured image showing a stack of 3 squares
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4.55 from 11 votes

Biscoff Flapjack

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Baking
Cuisine: British
Servings: 9
Calories: 510kcal


  • 240 g Butter
  • 120 g Demerara sugar
  • 150 g Biscoff spread (smooth or crunchy work fine)
  • 5 tbsp Golden syrup (corn syrup)
  • 300 g Rolled oats (not jumbo - see notes)


  • Begin by preheating the oven to 160C/ 310/ GM 2 ½ and 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 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
  • Store in an airtight container for up to 5 days



  • 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 7x7-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


Calories: 510kcal | Carbohydrates: 54g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 57mg | Sodium: 193mg | Potassium: 127mg | Fiber: 3g | Sugar: 29g | Vitamin A: 666IU | Calcium: 25mg | Iron: 1mg