Vegan Biscoff Flapjacks
Vegan biscoff flapjacks - easy vegan oaty flapjacks (oat cookie bars) flavoured with biscoff cookie butter. Perfect for snacking, lunchboxes and hiking!
Servings 16 squares
Ingredients
- 350 g (4 cups) fine rolled porridge oats
- 80 g (⅔ cup) plain (all-purpose) flour
- ½ teaspoon cinnamon
- 200 g (¾ cup + 2 Tablespoons) vegan block butter (I use Naturli Vegan Block)
- 200 g (7 oz) smooth Biscoff cookie butter
- 150 g (6 Tablespoons) golden syrup
- 50 g (packed ¼ cup) light brown soft sugar
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 20 cm/8 in square cake tin and line with baking parchment.
- Mix together the oats, flour and cinnamon in a large bowl.
- Place the vegan butter, biscoff, golden syrup and brown sugar in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
- Pour the syrup into the oats and stir until thoroughly combined, there should be no dry patches at all.
- Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
- Bake for 30 minutes until set and golden (they will still be a little soft to the touch and will firm up a lot as they cool).
- Leave to cool for 10 minutes then cut into slices with a sharp knife while still in the tin. Leave to cool completely then turn out and re-slice.
Notes
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For an extra indulgent biscoff hit, drizzle the baked flapjacks with some extra warmed biscoff, and scatter over some roughly broken biscoff cookies.