Sunday Bake: Grab Your Lotus Biscoff Spread & Tuck Into This New Flapjack Recipe


Hey Lovelies,

Sunday Bake’s is back again and this time, I am making flapjacks fancy. With so many of us loving this classic dessert, I am always getting requests from my family to make it. I even made it for my brother’s birthday last week and left it on the doorstep for him to collect.

This week, I wanted to go a little bit more adventurous with it though and so I added in a fifth ingredient that gives it a bit more of a caramel taste. According to my mum, it made it even more delicious, so hopefully, we are all onto a winner with this Lotus Biscoff Flapjack:


  • 125g Lotus Biscoff Smooth Spread (You Can Use Crunchy as Well Lovelies)
  • 125g Butter
  • 125g Golden Syrup
  • 50g Soft Brown Sugar
  • 250g Porridge Oats


  • 20cm Square Baking Tin
  • Baking Paper
  • Large Saucepan
  • Mixing Spoon


  1. Preheat the oven to Gas Mark 4 or 180°C/ fan 160°C). Grease and line your baking tin and leave to one side for now.
  2. In a large saucepan, place the butter, Biscoff spread, golden syrup and sugar together. Heat on a low setting, stirring throughout until the butter is fully melted, and the sugar have dissolved.
  3. Remove from the heat and pour in the oats. Stir until the oats are fully coated in the melted mixture.
  4. Grab your baking tin and pour the mixture into it. Using the mixing spoon, press down onto it, ensuring it is all packed in together tightly.  
  5. Place into the preheated oven and bake for 20-25 minutes. When the mixture is golden and slightly firm to the touch, remove. Don’t allow it to go completely solid, as you want the flapjack to be soft and chewy after it cools still.
  6. Once ready, cut into squares or rectangles or any shape you fancy really and enjoy lovelies.

Don’t forget to share your bake pictures and ideas with me lovelies, as I really enjoy hearing about you all getting creative!

Joey X

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