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.
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 1Lightly grease two 375ml (1 1/2 cups) microwave-safe mugs. Place the butter(30g butter) in a small microwave-safe bowl and microwave on High for 10 seconds or until melted.
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Step 2Use 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 3Divide 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 4Serve the cakes with biscoff biscuits (Biscoff biscuits, to serve (optional)), if desired.
We used an 1100W microwave oven.