If you’re anything like us, the colder weather has us craving cosy days indoors. And nothing quite screams cosiness like curling up in front of the TV to watch the latest box set while indulging in a slice of cake and a strong cup of tea.
If that sounds up your street, this Biscoff sponge traybake is sure to go down a treat. Bursting with flavour thanks to its Biscoff spread base and added ground cinnamon, the traybake makes for a wholesome winter dessert that's great alone or with ice cream.
What more could you ask for? Biscoff Sponge Traybake Makes 16 squares Ingredients 100g reduced-fat spread, plus a little extra for greasing 100g self-raising flour 50g white granulated sweetener 50g caster sugar 1/2 tsp baking powder 2 medium eggs 1 tsp vanilla extract 1/4 tsp ground cinnamon 50g smooth Biscoff spread For the topping 30g smooth Biscoff spread Ingredients Preheat the oven to 180°C (fan 160°C/gas mark 4) and grease the ovenproof dish well with the extra reduced-fat spread.
Put the flour, reduced-fat spread, granulated sweetener, caster sugar, baking powder, eggs, vanilla extract, cinnamon and 50g Biscoff spread in a medium mixing bowl and beat for 1–2 minutes with an electric whisk, until light and creamy.
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