Biscoff traybake
Biscoff traybake is a must make recipe for any Biscoff lover. It’s a delicious Biscoff sponge topped with Biscoff icing all in an easy sheet cake. It’s perfect for kids and beginner bakers alike.
Biscoff traybake is another delicious Biscoff recipe. Made with an easy Biscoff sponge and topped with a tasty Biscoff buttercream icing, it’s so easy to make, and super scrumptious to eat.
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, probably near the Nutella or peanut butter or you can purchase it online. In the USA you might also find it called Speculoos.
Biscoff comes in either smooth or crunchy. Some recipes like our Biscoff brownies can use either, but I’d recommend smooth for this cheesecake.
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How can kids help to make this Biscoff traybake?
This is a great recipe for kids to help with – it’s all mixed together in one bowl, which makes it nice and easy and gives you less washing up to do.
Kids will be able to measure out all the ingredients and mix them together and even practice their egg cracking skills. Adding the batter to the baking tin is also a nice easy job for them to help with.
As a simple traybake, the decoration for this recipe is also a great job for kids to do. There’s no piping involved, like their would be for a cake or cupcake, so even younger children can get involved.
How long does a Biscoff traybake keep?
This will keep in an air tight container for a few days. If you want to keep it for longer, wrap the whole traybake un-iced or individual portions in clingfilm and pop them in the freezer. The sponge itself will keep for a few months just make sure you defrost it fully before icing and serving it.
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
What is baking spread/baking margarine?
Baking spread, (Stork being a well known brand), is just a non dairy margarine that’s perfect for baking. It can make cakes and cupcakes lighter and fluffier than if you use butter, which means it’s a great, cheaper alternative.
I still like the taste of butter in buttercream icing so I wouldn’t swap the butter for baking spread in that but it’s great for the sponge.
Other Biscoff and cupcake recipes
If you have some Biscoff left over and want to bake something else, why not try one of these Biscoff recipes
Biscoff cupcakes
Lotus Biscoff cheesecake
Biscoff brownies
Biscoff stuffed cookies
Biscoff Millionaires shortbread
Biscoff fudge
Biscoff blondies
Or you might like some of these delicious traybakes
White chocolate millionaires shortbread
Chocolate traybake
Flapjacks
Lemon traybake
Fruity honey flapjacks
White chocolate millionaires shortbread
Apple and cinnamon flapjacks
Rolo brownies
Victoria sponge traybake
Banana traybake
Apple traybake
Useful equipment
You might need the following baking tools/gadgets to make this Biscoff traybake
Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Baking tin
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Ingredients
For the Biscoff sponge
200g (¾ cups) margarine or butter
200g (1 cup) soft brown sugar
200g (1 ¼ cups) self raising flour
½ teaspoon baking powder
½ teaspoon vanilla extract
4 eggs
75g (1/3 cup) Biscoff
For the Biscoff icing
100g (1/2 cup) butter, softened
250g (1 1/2 cups) icing or confectioners sugar
150g (2/3 cups) Biscoff
1-2 tablespoons of milk
Biscoff, to decorate
How to make a Biscoff traybake
Preheat your oven to 180C / 170C Fan / 350F and grease and line a 30x23cm 12×9 inch baking tin with baking or parchment paper.
We find the easiest way of doing this is to cut a strip of baking paper the width of the tin and place it in in one direction before doing the same in the other direction. If you leave some baking paper overhanging the edge it will be easier to remove your sponge later.
Mix the sponge ingredients together
Get your kids to measure out the sponge ingredients and add them to a large mixing bowl or free-standing mixer. You can do it in any order, but if you follow the order they are listed, you won’t miss anything out.
Start with the margarine or butter if you are using it. If your butter isn’t soft, cut it into a few pieces and pop it in the microwave for ten seconds or so to soften it, but not long enough to melt it.
Next, get your kids to weigh the sugar and flour and add them to your mixing bowl.
Add the baking powder. Make sure your kids use their finger to level the half teaspoon before they add it so they add just the right amount.
Add the vanilla. If you’ve got younger children you might need to hold the teaspoon while they pour in the vanilla or vice versa. Older children should manage to do this themselves.
Get your kids to crack the eggs into a small bowl, before putting them in your mixing bowl. We never add them straight in just in case any shell goes in. If/when it does, simply fish it out with a larger piece of shell or a teaspoon. It will stick to that better than it will your finger.
Finally, add the Biscoff.
Mix everything together with a hand held mixer, the k-paddle of your free-standing mixer or even wooden spoons until you have a nice smooth batter. You might need to get your kids to scrape down the sides of your bowl with a spatula to make sure everything gets nicely combined.
Bake the Biscoff traybake
Get your kids to help pour or spoon the Biscoff sponge batter into your prepared baking tin. Push it into the sides and corners and level the top with the back of a spoon or a spatula.
Bake your traybake in your preheated oven for 35 minutes. It’s ready when it’s risen and turned a lovely golden brown colour. To double check, stick a cocktail stick/sharp knife/skewer into the centre of your sponge. If it’s ready it will come out clean. If it comes out with any batter stuck to it, pop it back in the oven for a little bit longer.
When it’s ready, remove it from the oven and leave it to cool in the tin.
Make the Biscoff icing
Get your kids to measure out the icing/confectioners sugar and butter and them to a clean mixing bowl or your free-standing mixer. Again, your butter needs to be soft so that it will mix in, so if you haven’t left it out of the fridge for long enough, pop it in the microwave for a few seconds to soften it.
Mix them together with the k-paddle of your mixer or a hand held mixer, starting slowly at first so that the icing sugar doesn’t fly everywhere. Once it’s mixed in a little you can turn up the speed.
Add the Biscoff spread, and the milk. Keep mixing your icing for 5 minutes or so until it is nice and light and fluffy. The longer you mix it, the fluffier it will become.
Decorate your Biscoff traybake
Remove your traybake from its tin and pop it on a wire rack.
Get your kids to help spread the Biscoff icing over your traybake. If you like, melt a few tablespoons of Biscoff and drizzle them over the top with a small spoon.
Using a sharp knife, cut it into pieces.
Serve and enjoy.
Biscoff traybake
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cup
- measuring spoons
- Baking tin
Ingredients
For the Biscoff sponge
- 200 g (¾ cups) margarine or butter
- 200 g (1 cup) soft brown sugar
- 200 g (1 ¼ cups) self raising flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 4 eggs
- 75 g (⅓ cup) Biscoff
For the Biscoff icing
- 150 g (⅔ cup) butter, softened
- 300 g (2 cups) icing or confectioners sugar
- 150 g (⅔ cups) Biscoff
- 2 tablespoons of milk
- Biscoff to decorate
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and grease and line a 30x23cm 12x9 inch baking tin with baking or parchment paper.
Mix the sponge ingredients together
- Measure out the sponge ingredients and add them to a large mixing bowl or free-standing mixer. You can do it in any order, but if you follow the order they are listed, you won't miss anything out.
- Start with the margarine or butter if you are using it. If your butter isn't soft, cut it into a few pieces and pop it in the microwave for ten seconds or so to soften it, but not long enough to melt it.Weigh the sugar and flour and add them to your mixing bowl.Add the baking powder. Make sure you use your finger to level the half teaspoon before you add it so you add just the right amount.Add the vanilla. Crack the eggs into a small bowl, before putting them in your mixing bowl. Finally, add the Biscoff.
- Mix everything together with a hand held mixer, the k-paddle of your free-standing mixer or even wooden spoons until you have a nice smooth batter.
Bake the Biscoff traybake
- Pour or spoon the Biscoff sponge batter into your prepared baking tin. Spread it into the sides and corners and level the top with the back of a spoon or a spatula.
- Bake your traybake in your preheated oven for 35 minutes. It's ready when it's risen and turned a lovely golden brown colour. To double check, stick a cocktail stick/sharp knife/skewer into the centre of your sponge. If it's ready it will come out clean. If it comes out with any batter stuck to it, pop it back in the oven for a little bit longer.When it's ready, remove it from the oven and leave it to cool in the tin.
Make the Biscoff icing
- Measure out the icing/confectioners sugar and butter and them to a clean mixing bowl or your free-standing mixer. Again, your butter needs to be soft so that it will mix in, so if you haven't left it out of the fridge for long enough, pop it in the microwave for a few seconds to soften it.Mix them together with the k-paddle of your mixer or a hand held mixer, starting slowly at first so that the icing sugar doesn't fly everywhere. Once it's mixed in a little you can turn up the speed.
- Add the Biscoff spread, and the milk. Keep mixing your icing for 5 minutes or so until it is nice and light and fluffy. The longer you mix it, the fluffier it will become.
Decorate your Biscoff traybake
- Remove your traybake from its tin.
- Spread your icing over your traybake. If you like, melt a few tablespoons of Biscoff and drizzle it over the top.
- Using a sharp knife, cut into pieces, serving and enjoy.
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Mel says
Love this recipe. Just an observation though, I managed to ice 2 traybakes with the amount of icing recommended.