Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories373.3 kcal (19%)
Total Fat20.2 g (29%)
Carbs45 g (17%)
Sugars27.5 g (31%)
Protein4.3 g (9%)
Sodium75.2 mg (4%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Add butter, biscoff spread, sugar and syrup to the pan and heat to combine. Take of the heat. Add oats and mix well.
Step 2
Transfer to a metal tin ( lined with baking paper) and bake 20-25 min at 160° C
Step 3
Melt chocolate and spread over baked flapjack. Spread melted biscoff on top and some biscoff biscuits on top.
Step 4
Refrigerate for 1 hour
Step 5
They should still be soft and wobbly when they come out the oven. They will firm up once cooled.
Step 6
If you overbake, you will get very crunchy, hard flapjacks, rather than gooey ones (bake how you wish 😘)
Step 7
Tin size: 8x8”
Notes
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