These indulgent flapjacks only have six ingredients and are easy to make but give the impression that they require more effort than is actually needed. Perfect for those of you who want to give sweet treats this Christmas or want something a bit naughty to see you through the colder evenings.
150g unsalted butter
210g Biscoff spread
60g light brown sugar
150g golden syrup
300g rolled oats
250g white chocolate
Over a low heat, melt the butter with 150g of the Biscoff spread, sugar and golden syrup together in a saucepan.
Once smooth, stir in the rolled oats, mix and then pour the mixture onto a pre-lined baking tray.
Bake the oaty mixture in the oven at around 160 degrees for around 25 minutes.
Once cooked, take out of the oven and leave to the side while you prepare the white chocolate. Melt either over a low heat in a saucepan or in the microwave until smooth.
Once the flapjack is cool, pour the melted chocolate over the top, spreading with a knife to ensure even coverage.
Quickly melt the remaining Biscoff spread and spread it over the top, you could use a knife to mix it with the chocolate to create a feathered effect.
Serve, either on their own or with broken Lotus biscuits on the top for added sweetness!