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1
Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8 inch square baking pan.
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2
Butter the parchment and up the sides of the pan.
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3
Make the crust.
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4
In a medium bowl, combine butter, sugar, flour, and salt.
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5
Cream it together using a hand mixer on medium low.
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6
The ingredients should be evenly distributed, but the mixture will still be crumbly.
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7
Pour it into the pan and press it in with your fingers.
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8
Bake for 15 minutes, rotating halfway through if necessary, until lightly golden brown.
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9
Let cool while you prepare the filling.
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10
Make the filling.
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11
In a medium bowl, stir together the eggs, sugar, Biscoff, and flour until there is a homogeneous mixture.
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12
Pour into the baked crust.
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13
Bake for an additional 30 minutes, until the center is just set.
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14
Do not check with a toothpick.
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15
Let the bars cool completely before slicing and serving.
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16
I waited overnight.
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17
Store at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.
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18
Thaw at room temperature for about an hour.
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19
Im going to try to warm one of them in a 350 degree F oven for about 10 minutes, but I think it could end very messy.
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20
Try this at your own risk.
