Easy, half-baked eggless Biscoff cookie dough with Lotus spread inside!
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a 7-inch cast iron skillet or cake tin to hand.
In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla.
Add the cinnamon and all of the flour. Mix it in then press it into a ball of dough, using the soy milk to help it stick together if needed.
Gently knead the chocolate chips into the ball of dough.
Split the dough into 2 equal pieces. Press the first piece into the skillet, all the way to the edges.
Spread the Biscoff spread onto the cookie dough, leaving a small gap around the edges.
Press the second half of the dough on top, making sure it covers the Biscoff spread.
Bake for 20-25 minutes. It should be golden brown all over with a slight wobble in the middle.
Let it cool for around 5 minutes before serving it warm with ice cream.