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Ingredients - 150g unsalted butter 300g rolled oats 150g light brown sugar 150g tbsp golden syrup 200g Kinder chocolate, melted 50g white chocolate, melted Handful of chopped kinder pieces Directions - Preheat your oven to 160 degrees fan and line an 8x8” square dish. In a saucepan over a medium heat melt together the butter, sugar and golden syrup. Once melted take off the heat and mix in the oats. Pour the mixture into the square dish and spread out evenly. Bake in the oven for 20-25 minutes or until golden brown. Once baked, take out of the oven and leave to cool down. Melt the kinder and white chocolate separately. Pour the kinder chocolate over the flapjack and spread out evenly. Put blobs of the white chocolate on top and swirl to create a marbled effect. Place the Kinder pieces on top. Put in the fridge to set for a few hours or overnight. Cut into squares once set. Enjoy!

Ingredients - (Cake batter): 200g self raising flour 200g golden caster sugar 100ml whole milk 200g unsalted butter 100g biscoff spread 3 large eggs A pinch of salt 1 tsp vanilla extract (Buttercream): 150g unsalted butter 300g icing sugar 100g white chocolate, melted (Decoration): 50g biscoff spread, melted 8 lotus biscuits Equipment needed - Loaf tin: https://amzn.to/3tpOAbl Piping bag: https://amzn.to/3uWcP11 Star nozzle tip: https://amzn.to/3tmlBVU Disclaimer - Some links I provide may be affiliate links. This means I make a small commission when you purchase through my link. Directions - Preheat your oven to 160 degrees fan. Cream together the butter and sugar until smooth and well combined. Add in the eggs and mix until combined. Add in the milk, vanilla flavouring, biscoff spread, flour and salt. Mix to combine. Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted. Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting. Using an electric mixer mix together the butter, white chocolate and icing sugar until smooth. Either pipe or spread the buttercream on top of the cake. Drizzle with biscoff spread and decorate with lotus biscuits. Serve and enjoy!

Ingredients - 150g granulated sugar 100g light brown sugar 160g unsalted butter, melted 80g plain flour 2 large eggs 25g cocoa powder 1 tsp vanilla extract 100g dark chocolate, melted 250g Milkybar buttons Equipment - 8x8” square dish - https://amzn.to/3vn7FvE Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Directions - Preheat your oven to 160 degrees fan and line an 8x8” square dish with baking paper. In the microwave melt together your dark chocolate and butter. Add in the sugar, eggs and vanilla extract. Mix until combined. Add the flour and cocoa powder and mix until a smooth batter forms. Fold in your Milkybar chocolate and pour the brownie batter into the square tin. Smooth out evenly using the back of a spoon. Bake in the oven for 25-30 mins and then leave aside to cool fully before removing from the tin. If you like, place the tin in the fridge for a few hours to make the brownies extra fudgy! Once the brownie has set, cut it into squares and serve. Enjoy!

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