Method

1. Preheat the oven to 170°C and grease and line a small baking dish (approx. 24 x 15cm).
2. In one bowl, combine the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry and mix until a smooth batter forms.
3. Transfer the batter into the prepared dish and bake for 15-20 minutes, or until lightly golden and cooked through. Allow the cake to cool completely.
4. Gently melt the Biscoff spread and coconut oil together until smooth and pourable.
5. Slice the cooled cake in half horizontally. 
6. Spread half of the melted Biscoff over the bottom layer, then place the top layer back on the sandwich. Chill for 15 minutes to firm up.
7. Cut into bars, then dip each piece into the remaining melted Biscoff mixture and coat generously in crushed Biscoff biscuits.
8. Set in the fridge until firm, or enjoy straight away.