8 Serves
89 Mins
Preheat your oven to 190°C and grease a round cake pan with a small amount of melted butter.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
134 mg / 4,700 mgSodium
534 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
19 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large bowl, toss the shredded Konafa dough with melted butter until evenly coated.
Press half of the buttered dough into the bottom of the cake pan, then spread the Lotus Biscoff spread evenly over the layer.
Cover with the remaining dough, pressing down gently to seal the edges, and bake in the oven for 45 minutes until golden brown.
Remove from the oven and immediately pour the prepared sugar syrup over the hot pastry, allowing it to soak in before serving.
38
g59
g53
g
American
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