Biscoff Flapjack Recipe (And they're VEGAN!)

Our most popular bake by FAR is the Vegan Lotus Biscoff Flapjack and we can see why! It is so deliciously naughty and you'd never guess it's vegan. 

Now, we hate to see the disappointment on your faces when you pop in for your coffee and flapjack and we're all sold out SO, we thought we would treat you to the secrets of the finest flapjack in town!

For this recipe you will need: 

20cm square or rectangular tin, lined with baking parchment            

260g Block Margarine

260g Demerara Sugar (or granulated sugar)

90g Golden Syrup

350g Oats

1 tsp Ground Cinnamon

250g Biscoff Spread (smooth or crunchy!)

6 Biscoff Biscuits, crushed

Oven 190C/Fan oven 180C

 1) Start by popping your margarine, sugar and golden syrup in a pan on a low heat, and melt until combined and the sugar starts to dissolve.

2) Once melted, stir in your oats and ground cinnamon. Make sure it's really well mixed! Pour the mix into the tin and spread out evenly.

3) Bake in your pre-heated oven for 20-24 minutes. You are looking for your flapjack to be a little golden around the edges but still quite pale and wobbly in the centre. Leave to cool completely.

4) Melt your biscoff spread in the microwave for 30 seconds. Pour the spread over your cooled flapjack, tipping the tin to get it into all the corners.

5) Top with your crushed up biscoff biscuits. Leave to set for an hour and, voila!

Bakers top tips:

- Don't overbake your flapjack! You are better off slightly under-baking than trying to eat a burnt, crunchy flapjack; yuck!

- If you don't need the flapjack to be vegan, you could swap out the margarine for butter.

- For a super sweet indulgent treat, melt 150g white chocolate, then stir into your biscoff spread for the topping.

Happy baking!

Love the Garage Bakery team x