Biscoff Millionaire's Flapjacks – dairy-free and nut-free

lucylox

April 28

You know what would be a great combination? Flapjacks, Biscoff and white chocolate; exactly what we have here, a sort of millionaire's slice with an oaty Biscoff flapjack style base, a smooth sweet Biscoff layer, all finished off with white chocolate swirled with more Biscoff. If you wanted even more Bisocff flavour you could add a garnish of Biscoff biscuits but i felt the swirly white chocolate topping was too pretty to hide.

Biscoff is just fantastic, it's such a great product if you avoid nuts and everyone seems to really enjoy bakes if they have the sweet spice of Biscoff. These flapjacks are tantamount to that, they were gone in a flash and whilst they are super sweet thanks to the white chocolate topping, a small slice is all you need to get the full satisfaction of a flapjack. I've made a small batch using a 2lb loaf tin (this is because i bake so much that if i make big batches we end up swamped with bakes!) which makes 8 slices, but the recipe will easily multiple to make a bigger batch. I guarantee if you make these, they won't hang around for long!

Biscoff Millionaire's Flapjacks

dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan

1 2lb loaf tin

50 g dairy-free margarine or butter
50 g demerara sugar
25 g golden syrup or maple syrup
25 g smooth Biscoff spread
pinch salt
100 g oats
100 g Biscoff spread
75 g white chocolate
20 g Biscoff spread

Preheat oven to 180 degrees Centigrade
Line a loaf tin with parchment
Melt together the dairy free margarine sugar, syrup, 25g Biscoff spread and salt
When the sugar has dissolved mix in the oats
Spread into the lined baking tray
Bake for 15-20 mins until golden
Leave to cool then melt the 100g Biscoff spread and pour over the flapjack base. level off and leave to set
Then melt the white chocolate and pour over the set base. Before this sets melt the extra 20g Biscoff spread and drizzle over the white chocolate, swirling it through with a tooth pick.
Leave to fully set before cutting into 8 slices.

To make these gluten and wheat-free use gluten-free oats and perhaps a seed (or nut if you eat them) butter instead of the Biscoff, plus half a tsp cinnamon. They won't taste quite the same but they'll still taste delicious.

cookie, Snack, tea time