Biscoff Traybake

[jcallaghan]

Requiring just three ingredients (that's right, three), this Biscoff traybake couldn't be simpler to make.

By adding an egg and baking powder to a jar of Biscoff creates a sumptuous batter that can be spooned into a baking tray and cooked for 20 minutes. It may be magic, but we're certainly not complaining!

Leave it to cool before slicing into 16 delicious squares. It'll take some willpower, but the wait will be more than worth it.

Inspired by this recipe? We've got hundreds more easy baking ideas to satisfy your sweet tooth, including our crowd-pleasing Biscoff cheesecake and this no-bake Biscoff refrigerator cake.

• Prep Time: 5 mins
• Process Time: 20 mins
• Total Time: 25 mins
• Calories per Serving: 158

Ingredients

• 400g jar Lotus Biscoff Spread, plus 5 tbsp extra to decorate
• 3 medium eggs
• 2 tsp. baking powder

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment. Scoop all of the Biscoff out of one jar into a bowl, add eggs and baking powder. Mix with a wooden spoon until combined.
2. Scrape into the lined tin and bake for 18-20min, until just set. Leave to cool for 10min in tin, then evenly spread over the extra 5tbsp Biscoff. Leave to cool before cutting into squares.

[jcallaghan]

• Serves: 12 squares
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• 200g Lotus Biscoff biscuits, crushed
• 100g unsalted butter, melted
• 200g full-fat cream cheese
• 200g icing sugar
• 2 tsp vanilla extract
• 400ml double cream
• Lotus Biscoff spread and Biscoff biscuits, to decorate

Method

1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. Line a 20cm x 30cm baking tin with parchment paper.
3. In a mixing bowl, combine the crushed Lotus Biscoff biscuits with the melted butter and mix well.
4. Press the mixture into the lined baking tin and smooth out.
5. Bake in the preheated oven for 10 minutes, then set aside to cool.
6. In a separate mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
7. Add the double cream and beat until the mixture is thick and holds its shape.
8. Spread the mixture over the cooled biscuit base and smooth out.
9. Drizzle Lotus Biscoff spread over the top of the cream cheese mixture.
10. Use a knife or toothpick to create swirls in the Biscoff spread.
11. Crush some extra Lotus Biscoff biscuits and sprinkle over the top.
12. Chill in the fridge for at least 2 hours, or until set.
13. Once set, remove from the fridge and cut into 12 squares.
14. Serve and enjoy!

Pictures

Reference

• Easy Biscoff Traybake Recipe