Ingredients - 12 flapjack bites
35g unsalted butter
40g golden syrup
35g light brown sugar
75g rolled oats
150g biscoff spread
50g white chocolate
Important equipment -
Cake pop mould - I use this one: https://amzn.to/2KapjAd
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Instructions -
Preheat your oven to 160 degrees fan and grease your cake pop mould.
In a saucepan over a medium heat melt together the butter, sugar and golden syrup. Once melted fold in the rolled oats until well coated.
Push the flapjack down into the cake pop mould until full. Alternatively you could roll the flapjack by hand and place on a tray but I found they would come together this way.
Bake the flapjacks in the oven for 5-10 minutes or until golden brown.
Leave aside to cool and then pop in the fridge for half an hour. After half an hour you should be able to roll the flapjack into balls. Do this for all the flapjacks and then place in the freezer for another half an hour.
Once the flapjacks are set and hard, melt your white chocolate and biscoff spread in two separate bowls.
Dip the flapjack balls into the biscoff spread and coat them all evenly. Place them on a plate and put in the fridge to set.
Once set, serve and enjoy!