Sunday, March 21, 2021



One of the best things about these flapjacks is that you don't have to plan ahead and it's really easy to do. The swirls on top and layers also make it attractive.



  • 120 g Demerara sugar
  • 150 g Biscoff spread 
  • 5 tbsp Golden syrup 
  • 300 g Rolled oats 
  • 240 g Butter



  1. Begin by preheating the oven to 160C/ 310/ GM 2 ½ and and line a 7x 7 inch baking tin with butter and parchment
  2. Next measure the butter, sugar, Biscoff spread and syrup into a medium saucepan
  3. Cook over a moderate heat, stirring frequently until the butter has melted and the sugar has dissolved
  4. Use a small balloon whisk to beat the ingredients in the pan until they blend together
  5. Take off the heat, tip in the oats and mix well
  6. Spoon into the prepared tin, pushing it into the corners and edges. Press the mixture down firmly with the back of a metal spoon
  7. Bake for around 30 minutes until the edges are golden, then remove from the oven
  8. 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
  9. Once cool, cut into the marked portions and remove from the tin
  10. Store in an airtight container for up to 5 days. Enjoy your cake!