Biscoff tray bake

Gooey biscoff tray bake

As all my regular readers know I love all things biscoff and try to adapt everything to the vorsprung dur technik that is the Thermomix.

Over at butter baking she knows a good gooey biscuit when she sees and makes one, so I have adapted that one.

For the cake base you'll need:

100g sugar ground at speed 10 for 3 seconds (or simply use caster if you keep it in the cupboard)

110g unsalted butter, cubed and melted at 50° for 20 seconds at speed 4

310g plain flour

Pinch of salt

2tsp baking powder

1 tsp vanilla bean paste

2 tbsp milk


Add flour, sugar, salt, baking powder, vanilla to the melted butter in the Thermomix. Mix speed 4 adding milk to achieve a thick consistency. Spread on base of a tray bake tin, say 9″ x13″

For the gooey topping you'll need:

250g full fat cream cheese

150g crunchy biscoff (use smooth if you can't source it) Hint: you could roughly crunch up biscoff biscuits for a crunchier effect) just don't add that to the Thermomix until the end

2 medium eggs

1 tsp vanilla bean paste

450g icing sugar (if you are making it from granulated, 30 seconds at speed 10. You might want to do it in two batches.


If you are grinding your own sugar do this first and set aside.

Insert butterfly whisk and beat cream cheese, biscoff and vanilla speed 3 for 30 seconds, scraping down from sides once.

Add eggs with whisk running at speed 3 until mixed in.

Add icing sugar gradually through the top and stop once well mixed. If using biscuits, fold in by hand before spreading over the cake base.

Avoid overworking.

Cook at 180° or lower baking oven in aga for 40 minutes. It will still be a bit soft inside- this will set when cold.

Cool thoroughly ( refrigerate ) before cutting into bars. I was in a hurry to write photograph and write up the blog and cut too quickly, but that didn't detract from the taste!

The best vanilla bean paste?


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