Biscoff is one of our favourite trail flavours, and flapjack is one of those quintessential hiking foods. Combining these into a Biscoff flapjack will give you a meal or snack that hits the spot every time.  

We mainly have it for lunch, but we also eat it for breakfast and dinner when food supplies are low. It packs well, doesn't break into pieces in your backpack, and doesn't feel like you're eating yesterday's stodgy porridge! This Biscoff flapjack is genuinely amazing!

This has been our staple lunch for most of our hiking in Scotland, and I have no plan to change it.

My advice is to make a batch in advance, cut it into pieces, wrap it in cling film, and freeze it. The flapjack will keep well for a few weeks, but will last for months in the freezer, if you can resist it for that long!

For that more at-home treat, you can drizzle it with a little Biscoff sauce and top it with some broken Biscoff biscuits.

Ingredients

  • 350g oats
  • 80g plain flour
  • ½ tsp cinnamon
  • 200g vegan butter
  • 200g Biscoff spread
  • 150g golden Syrup
  • 50g light brown sugar

Method

  1. Preheat oven to 180℃/160℃ fan and grease a 20cm square baking tin. We also line the bottom of the tin with some greaseproof paper.
  2. Combine the oats, flour and cinnamon in a bowl and set aside for later.
  3. Put the vegan butter, Biscoff spread, golden syrup and brown sugar in a saucepan and heat over a low heat, gradually stirring until melted and smooth. You should not feel any crunch from the sugar at the bottom of the pan.
  4. Pour the melted mixture into the bowl with the oats and mix until no dry oats remain.
  5. Put the combined mixture into the baking tin, levelling until flat and well compacted.
  6. Bake for 30 minutes until golden brown but still a little soft. It will firm up as it cools.
  7. Leave to stand for ten minutes.
  8. Cut into slices (we cut into 9 squares) using a sharp knife. Leave to cool completely before turning out. Once out of the tin, you will need to reslice it.
  9. Wrap squares in cling film and freeze until needed.

There you have it. Our favourite lunchtime treat: sweet, full of energy and packed with flavour! Best served on a Scottish hillside or long-distance trail!

Enjoy!

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