// 225g unsalted butter chopped into cubes, plus a little for greasing
//Â 200g white chocolate chips
// 175g plain flour
// Â½ tsp baking powder
// 200g soft light brown sugar
// 100g golden caster sugar
// 3 large eggs
// 2 tsp vanilla paste
// Â½ packet Lotus biscuits
// Â½ jar Lotus Biscoff spread
|Charlotte, Lily’s Bake Box|
A home-based business in Penarth, providing the best cakes to Cardiff and the Vale.
|Lily’s Bake Box|
- Grease and line a tray bake tin and preheat the oven to 180 degrees Celsius.
- Line the bottom of the baking tray with the half packet of Lotus biscuits.
- Over a gently simmering saucepan, melt the butter and a 100g of the white chocolate chips. Make sure it doesnâ€™t burn. Once melted put to one side to cool for 15 minutes.
- In a separate bowl, combine the flour and baking powder with a pinch of salt.
- Place the sugar and eggs in a large bowl and whisk until the mixture becomes thick and foamy. The mixture will leave a trail on top for a few seconds and thatâ€™s when you know itâ€™s ready.
- To the sugar and egg mixture add two heaped spoonfuls of the Biscoff spread and whisk in.
- Add the vanilla to the melted chocolate and butter â€“ it will have separated so give it a good stir. Add that to the sugar and egg mixture. Fold with a spatula until all fully combined.
- Sieve in the flour mixture and fold until combined then add in the rest of the chocolate drops.
- Pour into the tin and spread evenly. Dollop the Biscoff spread over the top randomly and as much as you like. Then crumble a couple of the biscuits on top.
- Bake for 25-30 minutes or until a skewer comes out clean with a few crumbs on. Leave to cool in the baking tin then cut into squares. Enjoy!