1 large jar of crunchy Lotus Biscoff spread (380g)

3 eggs

2 tsp baking powder

It's been a while since my last post - Christmas baked me out so to speak, and with a lot of running training to do, I've not been able to bake much. In the last week or so, however, I've got a bit of my baking spirit back and made this ridiculously easy but delicious traybake.I came across Biscoff spread a year or so ago - I never would have thought crushed biscoff biscuits (which are very similar to Speculoos biscuits) turned into a spread would be so tasty! I found a recipe that turned the biscoff into a traybake and needed to try it out for myself.And...it works! It tastes like a lovely sponge pudding with a deep flavour of the cinnamon/spice notes of speculoos biscuits. I now think that whenever there's a good deal on Biscoff spread, I'll be buying some to make this :)Even better, this recipe is dairy free (which as someone who is becoming more and more sensitive to dairy every day is very nice)!Makes around 241. Preheat your oven to 180c (160c fan)/355f/gas mark 4, and then grease and line the base of a 20cm square cake tin.2. Whisk together the spread, eggs and baking powder until well combined.3. Pour into the prepared tin and bake for 16-18 minutes, until golden on top and does not wobble when the tin is moved. Leave to cool, cut into squares and enjoy!