4 Serves
88 Mins
Preheat your oven to 175°C and grease four ramekins with a small amount of butter.
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Vitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
134 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
486 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
26 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.
Using a stand mixer, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Gently fold the dry ingredients into the wet mixture, then stir in the melted Lotus Biscoff spread.
Pour the batter into the prepared ramekins and bake for 25 to 30 minutes until the edges are set but the center remains soft.
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Danish