FitWaffle Kitchen baker Eloise Head shares simple recipe for Lotus Biscoff flapjacks

Home cooks are raving about an ‘Instagram famous’ baker’s simple recipe for Lotus Biscoff cookie bars, made from five supermarket ingredients and a jar of the iconic spiced cinnamon spread.

Eloise Head, the 26-year-old founder of FitWaffle Kitchen, an Instagram page dedicated to decadent desserts that take just a few minutes to prepare, has amassed almost 18,000 likes on the video tutorial since it was shared on Monday.

The ‘flapjacks’ – the term for baked oat bars in the UK and Ireland – are made with butter, brown sugar, golden syrup, rolled oats, white chocolate and a jar of the Belgian-made sweet.

The self-taught London chef describes Biscoff as her ‘favourite’ flavour and says the treats are remarkably easy to make for bakers of all skill levels, beginners included.

Scroll down for video

Self-taught baker Eloise Head's Lotus Biscoff and white chocolate flapjacks, which she describes as her 'favourite' ever flavour

Self-taught baker Eloise Head’s Lotus Biscoff and white chocolate flapjacks, which she describes as her ‘favourite’ ever flavour

To make the base, Ms Head melts 150 grams of butter with 150 grams of Biscoff spread, 60 grams of sugar and 150 grams of golden syrup over a low heat.

Once the liquid is smooth, she stirs in 300 grams of rolled oats, mixing well, then pours the mixture into a lined baking tray and bakes in the oven at 160 degrees Celsius for 20 to 25 minutes.

‘They will still look soft when they come out,’ she said.

Ms Head leaves the flapjacks to cool for half an hour, then pours 250 grams of melted white chocolate over the top, smoothing out to ensure it spreads evenly.

Finally she drizzles 60 grams of melted Biscoff spread over the top and runs a knife through the liquid, creating a decorative pattern.

Ms Head, 26, built a mammoth Instagram following during lockdown by sharing her simple tricks for making decadent desserts

She describes Biscoff as her 'favourite' flavour and says the treats (pictured) are remarkably easy to make for bakers of all skill levels, beginners included

Ms Head (left) built a loyal Instagram following during lockdown by sharing her simple tricks for making decadent desserts (right)

Lotus Biscoff biscuits can be pushed into the topping before it sets for a finishing touch, but this is optional.

The flapjacks should be refrigerated for at least an hour before being sliced into individual pieces. 

In the caption of the video, Ms Head thanked her 764,000 followers for their continued support since launching the FitWaffle Instagram page seven months ago at the start of the coronavirus crisis. 

Her simple dessert recipes drew a loyal audience thanks to the unprecedented baking craze that swept the world during the first months of the pandemic, when hundreds of millions were confined to their homes. 

With restaurants shut and travel restrictions slapped across dozens of cities, families were left with little to do but experiment in the kitchen.

Isolation paid dividends for influencers like Ms Head, who told Daily Mail Australia in March that she felt ‘very proud to help people keep occupied’ in the new era of social distancing.

Her fans were quick to express their gratitude in return. 

‘Your page definitely worked for me, never thought I’d learn how to bake,’ one man replied.

‘I was a lost cause but doing lockdown, I stumbled on your page and baking has helped me out.’

Recipe for Lotus Biscoff flapjacks

Ingredients

For the base 

150g unsalted butter

150g Lotus Biscoff spread

60g light brown sugar

150g golden syrup

300g rolled oats

For the topping

250g white choc

60g Lotus Biscoff spread

Method

1. Melt butter with Biscoff spread, sugar and golden syrup over a low heat.

2. Once the liquid is smooth, stir in rolled oats, mixing well, then pour the mixture into a lined baking tray and bakes in the oven at 160 degrees Celsius for 20 to 25 minutes. 

3. Leave the flapjacks to cool for half an hour, then pour melted white chocolate over the top, smoothing out to ensure it spreads evenly.

4. Drizzle melted Biscoff spread over the top and run a knife through the liquid, creating a decorative pattern.

Source: FitWaffle Kitchen 

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FitWaffle Kitchen baker Eloise Head shares simple recipe for Lotus Biscoff flapjacks

Home cooks are raving about an ‘Instagram famous’ baker’s simple recipe for Lotus Biscoff cookie bars, made from five supermarket ingredients and a jar of the iconic spiced cinnamon spread.

Eloise Head, the 26-year-old founder of FitWaffle Kitchen, an Instagram page dedicated to decadent desserts that take just a few minutes to prepare, has amassed almost 18,000 likes on the video tutorial since it was shared on Monday.

The ‘flapjacks’ – the term for baked oat bars in the UK and Ireland – are made with butter, brown sugar, golden syrup, rolled oats, white chocolate and a jar of the Belgian-made sweet.

The self-taught London chef describes Biscoff as her ‘favourite’ flavour and says the treats are remarkably easy to make for bakers of all skill levels, beginners included.

Scroll down for video

Self-taught baker Eloise Head's Lotus Biscoff and white chocolate flapjacks, which she describes as her 'favourite' ever flavour

Self-taught baker Eloise Head’s Lotus Biscoff and white chocolate flapjacks, which she describes as her ‘favourite’ ever flavour

To make the base, Ms Head melts 150 grams of butter with 150 grams of Biscoff spread, 60 grams of sugar and 150 grams of golden syrup over a low heat.

Once the liquid is smooth, she stirs in 300 grams of rolled oats, mixing well, then pours the mixture into a lined baking tray and bakes in the oven at 160 degrees Celsius for 20 to 25 minutes.

‘They will still look soft when they come out,’ she said.

Ms Head leaves the flapjacks to cool for half an hour, then pours 250 grams of melted white chocolate over the top, smoothing out to ensure it spreads evenly.

Finally she drizzles 60 grams of melted Biscoff spread over the top and runs a knife through the liquid, creating a decorative pattern.

Ms Head, 26, built a mammoth Instagram following during lockdown by sharing her simple tricks for making decadent desserts

She describes Biscoff as her 'favourite' flavour and says the treats (pictured) are remarkably easy to make for bakers of all skill levels, beginners included

Ms Head (left) built a loyal Instagram following during lockdown by sharing her simple tricks for making decadent desserts (right)

Lotus Biscoff biscuits can be pushed into the topping before it sets for a finishing touch, but this is optional.

The flapjacks should be refrigerated for at least an hour before being sliced into individual pieces. 

In the caption of the video, Ms Head thanked her 764,000 followers for their continued support since launching the FitWaffle Instagram page seven months ago at the start of the coronavirus crisis. 

Her simple dessert recipes drew a loyal audience thanks to the unprecedented baking craze that swept the world during the first months of the pandemic, when hundreds of millions were confined to their homes. 

With restaurants shut and travel restrictions slapped across dozens of cities, families were left with little to do but experiment in the kitchen.

Isolation paid dividends for influencers like Ms Head, who told Daily Mail Australia in March that she felt ‘very proud to help people keep occupied’ in the new era of social distancing.

Her fans were quick to express their gratitude in return. 

‘Your page definitely worked for me, never thought I’d learn how to bake,’ one man replied.

‘I was a lost cause but doing lockdown, I stumbled on your page and baking has helped me out.’

Recipe for Lotus Biscoff flapjacks

Ingredients

For the base 

150g unsalted butter

150g Lotus Biscoff spread

60g light brown sugar

150g golden syrup

300g rolled oats

For the topping

250g white choc

60g Lotus Biscoff spread

Method

1. Melt butter with Biscoff spread, sugar and golden syrup over a low heat.

2. Once the liquid is smooth, stir in rolled oats, mixing well, then pour the mixture into a lined baking tray and bakes in the oven at 160 degrees Celsius for 20 to 25 minutes. 

3. Leave the flapjacks to cool for half an hour, then pour melted white chocolate over the top, smoothing out to ensure it spreads evenly.

4. Drizzle melted Biscoff spread over the top and run a knife through the liquid, creating a decorative pattern.

Source: FitWaffle Kitchen 

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