140g unsalted butter
150g light brown sugar
140g golden syrup
300g rolled oats
100g light brown sugar
100g unsalted butter
397g condensed milk
200g white chocolate
60g Biscoff spread
About 8 lotus biscuits
Preheat your oven to 160 degrees fan and line a 9x9” square dish with baking paper. Set aside for later.
To make the flapjack: Place the butter, sugar and golden syrup in a pan and melt together over a medium heat, stirring continuously.
Once melted, add in the porridge oats. Once fully incorporated, pour into the square dish. Push down to make sure the layer is even.
Bake in the oven for 20-25 minutes or until golden brown. Set aside for later.
To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel.
Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat and stir continuously for about 5-10 minutes.
Pour the hot caramel over the shortbread and leave to cool in the fridge for about an hour or until firm to the touch.
For the topping, melt the white chocolate in the microwave. Pour over the cold caramel.
Melt the Biscoff spread in the microwave and pour on top of the white chocolate. Use a knife to create a marble effect.
Place some Biscoff biscuits on top and put in the fridge to set for a few hours.
Once set, cut into squares and serve.