Biscoff Crunchy Spread Traybake

biscoff traybake cut into square pieces on a white counter

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

Cook Time 30

Total Time 45

Course Dessert

Cuisine British

Servings

Calories 248 kcal

Equipment

1 Deep sided baking tray 32cm x 23 cm

Ingredients

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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