Ingredients:
INGREDIENTS
225g Irish salted butter
330g soft brown sugar
30g treacle
2 medium free range eggs
2 Tbsp vanilla extract
255g plain flour
2 tsp baking powder
½ tsp ground ginger
2 tsp cinnamon
¾ tsp fine sea salt
¼ tsp ground clove
125g broken biscoff biscuits
100g biscoff spread
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Directions:
Brown the butter:
- Melt butter in a saucepan over medium heat.
- Let the butter bubble until it turns golden brown and has a nutty aroma.
- Strain the browned butter to remove any milk solids.
Prepare the batter:
- Pour the browned butter into a mixing bowl while it’s still hot.
- Stir in the brown sugar and treacle. Let this mixture cool a little (enough so it won’t scramble the eggs in the next step). Preheat oven to 180°C while you wait.
- Add the eggs and vanilla extract. Whisk until smooth. This is your ‘wet mix’.
- In a separate bowl, sift the flour, baking powder, ground ginger, cinnamon, salt and ground clove together. This is your ‘dry mix’.
- Add the dry mix to your wet mix. Stir until combined.
- Stir in half of the broken biscuits.
- Pour the batter into a lined baking tray (9” x 9” is perfect).
- Bake for about 20 minutes until it’s just nearly set. It will be dry if it is overbaked.
- Cool completely in the baking tray.
- Remove from the baking tray. Drizzle with warm biscoff spread and top with the rest of the broken biscuits. Cut into 15-20 portions and enjoy!
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