I saw this recipe on another Instagram page and got sucked into how utterly delicious it looked, plus I love lotus biscuits. The recipe itself was actually quite easy to follow, this mix would allow you to make a standard baking tray size. Once chilled it can be cut into small squares as it’s quite a rich dessert. I hope you enjoy it!
Ingredients:
250g melted butter
125g caster sugar
125g light muscavado sugar
1 vanilla pod
300g plain flour
1tspn cornflour
200g white chocolate
Grease proof paper
Biscoff spread
Lotus biscuits
Method:
Melt the butter but do not boil, add the sugars to the butter until smooth. Add the whisked eggs and vanilla paste and fold through well. Now add the flour and cornflour mix in well until it begins to look like fudge. Add the broken up white chocolate pieces and fold through the mixture. Grease the baking tray and apply the grease proof paper to it, pour in the mixture and spread it out evenly. Dollop on a few spoonful’s of biscoff spread and run a fork through it, creating arty swipes. Break up the lotus biscuits ontop and bake at 165 degrees for 30 minutes, you still want it to be a little gooey like fudge. Chill it at room temperature then put in the fridge to make it easy to portion. Enjoy!
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