Ingredients: Base and crumble (24 cm square pan)

• 🧈250g cold butter
• 🍭160g brown sugar
• 🥚4 egg yolks
• 🥄2 tsp vanilla extract
• 🌾400g pastry flour (without leavening agent)
• 🤎80g finely crushed Biscoff cookies
• 🥣16g baking powder
• 🧂A pinch of salt
• 🍫120g chopped white chocolate

Ingredients: Filling

• 🍯400g Lotus Creamy

Elaboration

1. 🤎Beat the cold butter cut into cubes with the brown sugar until well combined.
2. 🤍Add the egg yolks and vanilla. Beat until you get a creamy mixture.
3. 🤎Add the sifted flour, crushed Biscoff cookies, baking powder, and pinch of salt. Mix until you get a sandy texture.
4. 🤍Separate about 350g of the dough and add the chopped white chocolate. Reserve this part for the crumble topping.
5. 🤎Line a 24cm square pan with parchment paper and spread the rest of the dough over the base and slightly up the sides, pressing with a spoon or your hands.
6. 🤍Pour the Lotus cream over the base and spread it evenly.
7. 🤎Cover with the reserved crumble dough and spread it well over the whole surface.
8. 🤍Bake at 170°C for approximately 25-28 minutes, with top and bottom heat and without fan. Keep in mind that every oven is different, so it may need a few minutes more or less. It will be ready when the top is nicely golden and crunchy.

1. 🤎Let it cool completely before unmolding.
2. 🤍Decorate to taste. I decorated it with Biscoff cream and white chocolate.

I hope you like it a lot if you decide to make it. We loved it at home and it disappeared in no time 😅🤎