The deep caramel flavour of Lotus Biscoff cookies complements the bitter nuttiness of dark chocolate in our holiday version of an all-American classic
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 24 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 345 |
| Fat | 20g |
| Saturates | 10.9g |
| Protein | 4.5g |
| Carbs | 40.8g |
| Sugars | 28.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 6.
Grease and line a 20cm x 33cm baking tin. Arrange the Lotus Biscoff cookies in the base of the tin, leaving approx. 12 for the top.
Finely chop the dark chocolate.
Add the butter to a saucepan placed over a medium heat. Simmer until it starts to turn brown. Remove from the heat and add the dark chocolate. Stir until melted then set aside.
In a large bowl, whisk the sugar and eggs for 8 minutes, or until the mixture is light and leaves a trail.
Sift the flour and cocoa powder together and whisk into the whipped egg mixture. Finally add the cooled chocolate mixture.
Pour into the prepared tin. Spoon the Lotus Biscoff spread over the batter and swirl with a skewer. Place the remaining biscuits on top and bake in the oven for 30 minutes.
Allow to cool completely before cutting into squares.
