I have a confession – I actively like rice cakes. I know, this makes me sound like a complete and utter nutcase: they’re the texture of ceiling tiles and taste of the air left behind when popcorn has been popped but I’ve developed a fondness for them over the years. For a while, my favourite tea was an asparagus cup a soup accompanied by four rice cakes topped with cottage cheese or hummus. That said, I’m the first to admit that they do need a topping to make them enjoyable so I’m always on the lookout for interesting things to spread, splurge or squeeze on the top. Thanks to Domestic Sluttery, I’ve found something new: a peanut-butter-like spread made from biscuits. Lotus spread is a fascinating product: “why?!” being the obvious question. I can’t answer that, but pureed spiced caramelised biscuits are undeniably pleasant when applied to a rice cake. I imagine it would also be amazing on toast but that’s for someone else to report.
However, I only bought the jar so I could make these biscuits: the perversity of taking biscuits, making a spread out of them and then making biscuits from the spread appealed to my current state of mind. This recipe is lifted exactly from DS and many thanks to them for this!
Lotus spread biscuits (makes about 24)
You will need:
For the biscuits
- 65g unsalted butter
- 50g Lotus spread
- 170g caster sugar
- 1/2 tsp vanilla extract
- 1 egg, beaten
- 170g self-raising flour
For the sprinkle topping
- 1 tsp cinnamon
- 2 tbsp granulated sugar
- Preheat the oven to 200C/400F/gas mark 6. Line two baking trays with baking paper.
- Cream together the butter, Lotus spread and sugar until light and fluffy.
- Slowly add the vanilla extract and egg and beat until combined.
- Sift in the flour and fold in to make a dough. Chill the dough if it’s not firm enough to work with, or if you’re baking the biscuits later.
- Mix the cinnamon and sugar on a small plate. Scoop up a walnut-sized piece of the dough, roll into a ball, then roll in the cinnamon sugar. Repeat with the rest of the mixture.
- Place the balls on the baking trays, evenly spaced with a little room to spread. Bake for 8-10 minutes until golden brown and firm around the edges, then take them out of the oven and leave to firm up on the tray for 5 minutes before transferring to a cooling rack.
Leave to cool, then enjoy with a cup of tea. If you’re really feeling reckless, smear on some more Lotus spread before eating. Cor.