You know what would be a great combination? Flapjacks, Biscoff and white chocolate; exactly what we have here, a sort of millionaire’s slice with an oaty Biscoff flapjack style base, a smooth sweet Biscoff layer, all finished off with white chocolate swirled with more Biscoff. If you wanted even more Bisocff flavour you could add a garnish of Biscoff biscuits but i felt the swirly white chocolate topping was too pretty to hide.
Biscoff is just fantastic, it’s such a great product if you avoid nuts and everyone seems to really enjoy bakes if they have the sweet spice of Biscoff. These flapjacks are tantamount to that, they were gone in a flash and whilst they are super sweet thanks to the white chocolate topping, a small slice is all you need to get the full satisfaction of a flapjack. I’ve made a small batch using a 2lb loaf tin (this is because i bake so much that if i make big batches we end up swamped with bakes!) which makes 8 slices, but the recipe will easily multiple to make a bigger batch. I guarantee if you make these, they won’t hang around for long!
Biscoff Millionaire’s Flapjacks
Equipment
- 1 2lb loaf tin
Ingredients
- 50 g dairy-free margarine or butter
- 50 g demerara sugar
- 25 g golden syrup or maple syrup
- 25 g smooth Biscoff spread
- pinch salt
- 100 g oats
- 100 g Biscoff spread
- 75 g white chocolate
- 20 g Biscoff spread
Instructions
- Preheat oven to 180 degrees Centigrade
- Line a loaf tin with parchment
- Melt together the dairy free margarine sugar, syrup, 25g Biscoff spread and salt
- When the sugar has dissolved mix in the oats
- Spread into the lined baking tray
- Bake for 15-20 mins until golden
- Leave to cool then melt the 100g Biscoff spread and pour over the flapjack base. level off and leave to set
- Then melt the white chocolate and pour over the set base. Before this sets melt the extra 20g Biscoff spread and drizzle over the white chocolate, swirling it through with a tooth pick.
- Leave to fully set before cutting into 8 slices.
Notes
