A chocolate and Biscoff version of our Jammy Buns. I think most households have a jar of this in their cupboards and I think a good chunk of the population has sat with a jar and spoon and eaten it till they felt sick, I know we certainly have.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Cake cooling racks, so handy to have.
- We have a Kitchen Aid mixer, the best mixer we have ever owned, highly recommend investing in one of these if you love baking.
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- 200g self raising flour
- 25g cocoa powder
- 1 teaspoon baking powder
- 50g unsalted butter
- 50g caster sugar
- 1 egg, beaten
- pinch of salt
- 2 tablespoons whole milk
- 2 tablespoons Lotus Biscoff Spread
- ½ tablespoon granulated sugar
- Preheat the oven to 210°C fan and line a baking tray with greaseproof paper.
- In a bowl sieve the flour, cocoa, salt and baking powder and rub in the butter with your fingertips until it resembles fine crumbs, then stir in the caster sugar.
- Add in the beaten egg and enough milk until it makes a firm dough, you may not need all the milk so add it as you mix. Knead the dough lightly until smooth, don’t over work it.
- Weigh the dough and divide it into 12 balls.
- Flatten each ball with the palm of your hand and add ½ teaspoon of spread into each flattened ball (don’t be tempted to add more than this).
- Bring the edges of the dough up and over the jam and crimp together with your fingers ensuring the spread is enclosed nice and tight. Place each ball a few cm’s apart on the baking tray seam side down.
- Brush a very small amount of water on the top of each bun and sprinkle over the granulated sugar.
- Bake in the oven for 10-12 minutes or until golden, remove from the oven and transfer to a wire rack to cool.
- These last up to 4 days in an airtight container.