Biscuit Spread Flapjacks

I'm pretty sure every human with even the faintest interest in food has come across Biscoff, or Speculoos as I first knew it. But just in case you haven't, let me tell you what you're missing. You know those little spice biscuits that are often served with coffee? Tiny, melt in the mouth and jam packed with flavour? Well Biscoff is those biscuits all whizzed up into a spreadable delight. 

Having gone through an embarrassing number of jars with just a spoon, I thought it was high time I tried to do something slightly more socially acceptable with it. After some trial and error, I came up with my second super easy, moving house, not much equipment required recipe. Flapjacks with a twist. The Biscoff replaces the butter, giving the flapjacks a really unique, incredibly moreish flavour. Ready for that? Definitely? Then let's go!

Biscuit Spread Flapjacks

 

100g Caster Sugar

250g Biscoff Spread

130g Self Raising Flour

80g Porridge Oats

120ml Milk

150g Raisins

Combine the sugar and the Biscoff. Add the flour and the oats, then the milk. Finally, stir in the raisins. Press into a greased and lined tin, and bake at 180 for about twenty minutes. Leave to cool, and then slice into squares. 

I apologise for any funky formatting. Blogging from an iPad is NOT fun.