I remember first being introduced to lotus spread (the delicious caramelized biscuit spread) for the first time in Abu Dhabi by my friends who were ordering it as a frozen yogurt topping. I really don’t have much of a sweet tooth, but if I’m to have a craving, this spread would be one of them for sure. I also tried experimenting with sweet fillings to put between the biscuits, which I’ll hopefully get around to writing soon, but I think the best filling to spread between the biscuits is lotus spread itself. Absolutely gorgeous with a cup of coffee as a snack throughout the day. Thanks to my Instagram feed and TheSeriousFitness page on Youtube for the inspiration behind making these!
Ingredients:
- Lotus spread, 3 heaped tbsp (200 g) and extra for spreading between two biscuits at the end
- Eggs, 2
- Salt, tsp
- Vanilla extract, 1 tsp
- Maple syrup, 1 tbsp
- Self-raising flour, 200 g
Calories per biscuit: 128 kcal
Calories per 2 biscuits and lotus spread between: 344 kcal
Method:
- Preheat the oven to 180 degrees Celsius.
- Into a blender, add the eggs, lotus spread, vanilla extract and maple syrup. Blitz well.
- Add the wet mixture to a mixing bowl (I used my Kenwood kMix which is super efficient), followed by the flour. Add the dough hook and turn on the machine. Leave it mixing for about 5 minutes until you have a nice, slightly sticky and smooth dough. Stop the machine and scrape the flour off the edges and into the rest of the mixture if needed.
- When finished, remove the dough from the mixing bowl and break it up into 16 small sections.
- Place some baking paper on a baking tray, roll each dough piece into a ball and place them all, equally sectioned apart onto the baking tray. Using a fork, push down (both ways diagonally) until they form flatter pieces with a nice design on top.
- Bake for 15 mins then allow 10 mins to cool.
- Spread some extra lotus spread between two biscuits, making them look like freshly baked Viennese whirls… yum!
The Food Anatomist 