Lotus Biscoff Flapjacks

Soft and chewy Lotus Biscoff flapjacks with a white chocolate and Biscoff swirl!

I love a good soft and chewy flapjack. There’s just something so satisfying about them. The texture, the sweetness, that chewy bite.

These Lotus Biscoff flapjacks really hit the spot! They’re loaded with Biscoff spread, which makes them super soft and gooey. They’re topped with white chocolate and Biscoff spread, and crunchy Lotus Biscoff biscuits. They’re super easy to make and downright delicious.

They’ve been crazy popular on my Instagram page and I’m so glad to see you guys are loving them already!

The trick to a soft and chewy flapjack is…

Not to overbake! The first time I ever made flapjacks I took them out thinking they were underbaked and was worried they weren’t going to set… but they turned out perfectly!

When you first take them out of the oven they will look slightly wet and bubbly on the top. This is completely normal and as soon as they cool the bubbles will set and the mix will almost look glazed over. This is exactly what we want.

If you overbake, the flapjacks they will turn out hard and crumbly.

Let the flapjacks cool fully before adding the topping.

Make sure to let the flapjacks cool fully in their tin before pouring the white chocolate over the top. The flapjack should be hard and cold to touch. If you don’t let them cool, the chocolate will struggle to set fully on the top. Saying that, if you don’t want to add the topping at all, that’s totally fine. Although I would definitely recommend it 🙂

You can use any spread!

If you don’t have Lotus Biscoff spread (or don’t like it…), you can easily swap it for Nutella, peanut butter, or any spread you wish. I’ve made a Nutella and white chocolate flapjack, a Kinder flapjack, and a Reese’s one too.

You can easily swap the golden syrup for honey or light corn syrup if you prefer.

I hope you love these flapjacks as much as I do! I love to see your bakes tagged on my Instagram and on the Baking It Simple Facebook page. Keep ’em coming!

Have fun and enjoy.

Eloise x

Lotus Biscoff Flapjacks

Lotus Biscoff Flapjacks

A soft and chewy Biscoff flapjack, topped with a white chocolate and Biscoff swirl.
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Flapjacks, Lotus Biscoff
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 16 pieces
Calories: 346kcal
Author: Eloise



  • 150 g unsalted butter
  • 150 g Lotus Biscoff spread
  • 60 g light brown sugar
  • 150 g golden syrup
  • 300 g rolled oats


  • 250 g white chocolate melted
  • 60 g Lotus Biscoff spread melted
  • 6 Lotus Biscoff biscuits optional


  • Heat the oven to 180C/160C (fan) and line an 8x8" tin with parchment paper
  • In a large saucepan on a low to medium heat, melt the butter, Lotus Biscoff spread, light brown sugar and golden syrup until the sugar has dissolved and the mix is smooth. Do not boil
  • Turn off the heat, then stir the oats into the mix until they're fully coated
  • Pour the mix into your prepared tin and bake in the oven for 20-25 mins.
    The mix should look wet and be slightly wobbly in the middle with golden edges when it comes out of the oven. This is what makes the flapjack soft and chewy, rather than hard and crumbly
  • Allow the flapjack to cool to room temperature. This usually takes around 2 hours, but it may take longer
  • Once cool, pour your melted white chocolate onto the flapjack and spread it out to the edges. Give the pan a light shake to smooth out the chocolate
  • Drizzle the melted Lotus Biscoff spread over the chocolate, then gently drag a knife through the topping to create a pretty pattern
  • Refrigerate the flapjack for about 1 hour or until the chocolate has fully set. Take the flapjack out of the fridge about 15 minutes before slicing so the chocolate is less likely to crack. Enjoy!


  • These will last around 4-5 days in an airtight container at room temperature.
  • You don't have to add the topping, but it gives a lovely touch and makes the flapjack taste even better!
  • They will work with any spread, so you can swap the Biscoff spread for any spread you like, such as Nutella or peanut butter.
  • The flapjacks are cooked once the edges are golden and only the middle wobbles. They may look slightly bubbly on top, this is normal. If you overbake the flapjacks they will be hard and crumbly, rather than soft and chewy.
  • Make sure you let the flapjack cool fully before adding the topping.
  • If you don't have golden syrup, you can use honey or light corn syrup in its place.
  • To help stop the chocolate from cracking when slicing the flapjacks, I recommend scoring them with a knife first.


Calories: 346kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 17mg | Potassium: 120mg | Fiber: 2g | Sugar: 25g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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