100 g Smooth Biscoff spread
1-2 tbsp Milk
For the sponge
3 Eggs large
75 g Light brown soft sugar
1 tsp Vanilla extract
75 g Plain flour sieved
For the filling
115 g Smooth Biscoff spread melted
150 ml Double cream
½ tbsp Icing sugar
½ tsp Vanilla extract
For decoration
1 Biscoff biscuit crushed
Small and large white chocolate stars optional
Instructions
To make the ganache, put the white chocolate and double cream into a microwave safe bowl
Microwave on high for 30 seconds, then stir well. Keep microwaving in 10 second blasts, stirring between each one, until the chocolate is fully melted. Set
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