Biscoff Crunchy Spread Traybake

Today, I’m thrilled to share with you a scrumptious treat that’s sure to become a household favourite – my Biscoff Crunchy Spread Traybake. If you’re anything like me and can’t resist the sweet, caramelized goodness of Biscoff, then you’re in for a real treat. This traybake combines a light, moist fluffy sponge with the delightful crunch of Biscoff spread, making it the perfect companion for your afternoon tea. So, pop the kettle on, and let’s get baking!

Ingredients

• 200 g Margarine (or softened butter)
• 250 g Caster Sugar
• 1 tsp Vanilla Essence
• 3 lrg Eggs
• 260 g Plain Flour
• 1½ tsp Baking Powder
• 75 g Plain Greek Yoghurt
• 300 g Biscoff Spread (crunchy) (Plus extra to drizzle)

Biscoff Spread Traybake Instructions

Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.

Cream the butter, sugar and vanilla essence in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.

In a separate bowl, mix the flour, salt (if using) and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and the biscoff spread, mix again, and then add the remaining flour.

Spoon the batter into your tins and smooth out evenly.

Bake for 26-30 minutes or until the sponge is cooked. Leave to cook completely.

Add about 2 tablespoons of biscoff spread to a bowl and microwave for about 20 seconds until its runny and pourable.

Pour over the sponge and any direction you like. Leave to cool . Cut into even pieces.

Top Tips for the Perfect Biscoff Crunchy Spread Traybake

1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This helps in achieving a smooth, even batter and a light, fluffy sponge.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense and tough sponge.
3. Lining the Tray: Line your baking tray with parchment paper, leaving some overhang on the sides. This makes it easier to lift the traybake out once it’s cooled, ensuring clean and easy slicing.
4. Check for Doneness: Use a skewer or toothpick to check if your traybake is done. Insert it into the center, and if it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
5. Cooling Completely: Allow the traybake to cool completely in the tray before cutting. This helps it set properly and makes slicing much easier.

Serving Suggestions

This Biscoff Crunchy Spread Traybake is delicious on its own, but if you’re feeling a bit indulgent, try serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy additions complement the caramelised Biscoff flavour perfectly!

Variations to Try

Feeling adventurous? Add some chocolate chips to the batter for a chocolatey twist, or swirl in a bit of Nutella before baking for an extra layer of decadence. You can also sprinkle a pinch of sea salt on top for a delightful sweet and salty combination.

Biscoff Crunchy Spread Traybake

Rachel

Delight in the irresistible flavour of Biscoff with this moist and fluffy sponge traybake. Infused with crunchy Biscoff spread, this easy-to-make treat combines a light, airy texture with the signature caramelised taste and delightful crunch of Biscoff. Perfect for any occasion, enjoy a slice with your favourite cup of tea or coffee.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine British

Servings 21

Calories 248 kcal

Equipment

1 Deep sided baking tray 32cm x 23 cm

Ingredients

  

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For the sponge

• 200 g Margarine (or softened butter)
• 250 g Caster Sugar
• 1 tsp Vanilla Essence
• 3 lrg Eggs
• 260 g Plain Flour
• 1½ tsp Baking Powder
• 75 g Plain Greek Yoghurt
• 300 g Biscoff Spread (crunchy) (Plus extra to drizzle)

Instructions

 

• Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
• Cream the butter, sugar and vanilla essence in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
• In a separate bowl, mix the flour, salt (if using) and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and the biscoff spread, mix again, and then add the remaining flour.
• Spoon the batter into your tins and smooth out evenly.
• Bake for 26-30 minutes or until the sponge is cooked. Leave to cook completely.
• Add about 2 tablespoons of biscoff spread to a bowl and microwave for about 20 seconds until its runny and pourable.
• Pour over the sponge and any direction you like. Leave to cool . Cut into even pieces.

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Nutrition

Serving: 22gCalories: 248kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 122mgPotassium: 23mgFiber: 0.3gSugar: 17gVitamin A: 342IUVitamin C: 0.02mgCalcium: 26mgIron: 1mg

Keyword Biscoff Spread

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