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Biscoff mug cake

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Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

All our dreams came true when Biscoff, that delicious Dutch biscuit, became available in spreadable form. We have now used that spread to create this easy mug cake which will become your fave afternoon treat. This recipe makes two servings and we cannot guarantee you won’t eat both on your own when you see how good it is.

8 Ingredients


  • 30g butter

  • 1 egg

  • 2 tbsp brown sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • 75g (1/2 cup) self-raising flour

  • 100g (1/3 cup) Biscoff spread

  • Biscoff biscuits, to serve (optional)

4 Method Steps


  • Step 1

    Lightly grease two 375ml (1 1/2 cups) microwave-safe mugs. Place the butter

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    (30g butter) in a small microwave-safe bowl and microwave on High for 10 seconds or until melted.


  • Step 2

    Use a fork to lightly whisk the egg (1 egg) in a bowl. Whisk in sugar (2 tbsp brown sugar), milk (2 tbsp milk) and vanilla (1 tsp vanilla extract) until combined. Add the flour (75g (1/2 cup) self-raising flour) and whisk until smooth. Add the melted butter and 1/4 cup of the spread. Whisk until combined.

  • Step 3

    Divide the biscoff (100g (1/3 cup) Biscoff spread) mixture evenly between the prepared mugs. Top each with 2 teaspoons of the remaining spread. Microwave on High for 1 minute 10 seconds or until puffed and just firm when lightly touched.

  • Step 4

    Serve the cakes with biscoff biscuits (Biscoff biscuits, to serve (optional)), if desired.
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Recipe Notes

We used an 1100W microwave oven.

Image by Liz Macri

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