Biscoff cookie spread or cookie butter is a thick, buttery spread made from the very popular, caramelised Lotus Biscoff cookies. It has a buttery, brown sugar flavour, with just a hint of cinnamon. It can be found in our local supermarket (here in Australia), usually near the peanut butter and other spreads.

Help! My cake is dry and rubbery.

Microwaved cakes can sometimes turn out dry but this cake shouldn’t be! First, double check you have correctly weighed and measured all of your ingredients. Then consider adjusting your cooking time. Every microwave is different and wattage power can vary, so try baking your cake for 10-20 seconds less next time.

How do I serve my cake?

Mug cakes are best eaten straight away. Serve your cake with extra Biscoff cookie butter and a scoop of ice cream or cream.

Can I use a different spread?

Yes! This recipe was created to enhance the caramel-y flavours of Biscoff, but peanut butter or Nutella will also work.

Biscoff Mug Cake (Quick & Easy)

Name: Biscoff Mug Cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: Australian
Ingredients: 40 grams plain flour or all purpose flour, sifted; 30 grams (2 tablespoons) brown sugar; 1/4 teaspoon baking powder; Pinch of salt; 30 grams (2 tablespoons) unsalted butter, melted; 1/2 teaspoon vanilla extract; 45 ml (3 tablespoons) full fat or whole fat milk; 1 egg yolk; 30 grams (2 tablespoons) Biscoff cookie spread

Prep: 5 minutesCook: 2 minutesTotal: 7 minutes

Quick and easy Biscoff Mug Cake ready in 2 minutes.

Ingredients

40 grams plain flour or all purpose flour, sifted
30 grams (2 tablespoons) brown sugar
1/4 teaspoon baking powder
Pinch of salt
30 grams (2 tablespoons) unsalted butter, melted
1/2 teaspoon vanilla extract
45 ml (3 tablespoons) full fat or whole fat milk
1 egg yolk
30 grams (2 tablespoons) Biscoff cookie spread

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Instructions

In a small bowl, add flour, sugar, baking powder and salt. Give it a stir.
Add butter, vanilla, milk and egg yolk. Stir until combined.
Pour cake batter into a large mug, ensuring there’s enough room for the cake to rise. Add 1 tablespoon of Biscoff into the cake batter.
Microwave for approximately 80 seconds (1,000 watt microwave). Leave to cool for one minute. Add an extra tablespoon of Biscoff on top. Serve immediately.

Notes

Measurements: For best results, I recommend using a baking scale. For this recipe, I have used UK/US standard tablespoon measurements (15 ml = 1 tablespoon).

Cooking time: Microwaves can vary, so use the cooking time as a guide only. This recipe was tested using a 1,000 watt microwave. You’ll know your cake is ready when it springs back lightly to the touch. If your cake is dry or rubbery, it may be over-cooked. Try cooking it for 10-15 seconds less next time.

Storage: This cake is best eaten right away – it won’t keep well.

Serving suggestion: Add a scoop of ice cream or a dollop of cream on top.

Nutrition Information

Serving Size: 1 cake Calories: 695 Sugar: 20.3 g Sodium: 39.7 mg Fat: 42.2 g Carbohydrates: 69.5 g Protein: 9.4 g Cholesterol: 253.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian