This flapjack was a mistake, a big overly sweet, sticky mistake and guess what my friend? I’m wearing my sassy pants and I’m not apologising.

Okay, it feels impossible to share a recipe without writing a short story first. I want to share something that twists, turns, and keeps you on the edge of your seat. But, yeah. This is a recipe post, not the intro to a thriller novel, sadly.

Anyway, back to the flapjack – This came about when I headed to the mini Tesco to find some mincemeat to make, you guessed it! Mincemeat flapjack, they had none. So, I left with Biscoff. It’s not the same, is it? I’m not the biggest fan of Biscoff, I think it might be the one thing in the whole world that’s a little too sweet for me.

But, G is a fan, and sometimes, as much as it pains me, life isn’t all about me and what I want to eat. Whilst I’m coming to terms with this, I’ll share a small fact with you about this recipe. It’s a bit peculiar, you see it’ll cook “Wet” and after baking. It’ll have to be left, unattended to cool and firm for a solid hour. Then, as a result, you’ll find yourself in the company of a gooey, rich, chocolatey flapjack. Which frankly, will send you to sugar overdrive, trust me, it’s a good place to be.

Biscoff & Chocolate Flapjacks

  • 125g Golden syrup
  • 75g Light brown sugar
  • 75g Butter
  • 75g Biscoff Spread
  • 150g Oats
  • Sprinkle of salt
  • 75g Milk and white chocolate chips
  • 50g Almond Flakes
  • 25g Pecans

Right, it’s entirely up to you how complicated or simple you make this recipe, but for an easy life I suggest doing the following:

Start by pre-heating the oven to 180 degrees and lining a baking tin with greaseproof paper.

Then, in a saucepan, mix butter, golden syrup, sugar, and the Biscoff spread over medium heat until a smooth mixture forms.

Now, stir in the oats, a sprinkle of salt, and the almond flakes and chocolate chips (unless you want them solid, which can be achieved by allowing the mix to cool and adding them last).

Pour the mix into the baking tray, sprinkle the Pecans on top and oven bake for 35 minutes. As I’ve previously mentioned, it’ll come out of the oven extremely “melty” and will need to be left for a minimum of an hour to firm up.

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Katie x

P.s – You might also like my Almond Butter Flapjack – The salty and sweet combo is darn good!