Looking for ways to bake with Lotus Biscoff Spread? You’ve come to the right place! Here’s a roundup of my 3 favourite Biscoff Spread recipes!
Let me know which recipe is your favourite, or if there are any other Biscoff spread recipes you would like me to share. Happy baking! ☺️
What is Lotus Biscoff Spread?
Biscoff Spread, aka Speculoos if you live in Europe or Cookie Butter if you live in the U.S, is a smooth peanut-butter like spread made from Lotus Biscoff Biscuits.
You can find Biscoff Spread in most supermarkets in the condiments section; it’s usually next to the peanut butter and chocolate spread. Or you can buy it online here. You can now buy either a crunchy or a smooth version; for these Biscoff Spread recipes I’ve used the smooth spread but I think the crunchy one would also work and be equally as delicious.
What does it taste like?
Biscoff Spread has a distinctive caramel-like flavour with a hint of cinnamon spice. It’s absolutely delicious and seriously addictive!
Can you melt Biscoff Spread?
It’s naturally a thick, spreadable consistency (similar to chocolate spread), but you can melt it to make it a thinner, pourable consistency.
To melt Biscoff Spread, spoon it into a microwave-safe bowl and microwave on low for 10-20 seconds. You can then pour or drizzle it over your bakes (just like I have done for these Biscoff Spread recipes). When the spread cools down it will return to its original consistency.
These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they’re drizzled with melted Biscoff Spread and white chocolate!
Reasons to love these Biscoff Blondies
Super easy to make. Whip up these Biscoff blondies in no time with this easy one-bowl recipe and a handful of simple ingredients.
Fudgy texture with a biscuit crunch. Fudgy on the outside, gooey in the middle with a lovely crunch from the Biscoff biscuits.
Satisfy your Biscoff addiction! This recipe uses Biscoff spread AND Biscoff biscuits for extra indulgence.
Recipe success tips
Use an 8x8inch square baking tin like this one. The baking time for is based on using this specific sized tin. If you’re tin is larger, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller, increase the baking time 3-4 minutes.
Be careful not to over-bake. There is nothing more disappointing than a cakey blondie, am I right!? Most of time this is due to over-baking the blondies. Instead it’s best to under-bake as the blondies will continue to cook as they cool down. For these Biscoff Blondies, I suggest baking them for 22-25 minutes at 180°C. Here’s what I look out for as a sign that they are ready:
The top is golden brown and no longer shiny
Small cracks have started to show on the outer edge
If you give the baking tin a little shake they should wobble underneath
Cool completely before slicing. This is only tricky part of this recipe! Your Biscoff Blondies smell amazing, they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away they will fall apart and will still be wet in the middle. Leave them to cool in the baking tin for about 4 hours or overnight for best results. This will give the blondies time to set and turn fudgy.
Biscoff Blondies with White Chocolate Chunks
These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they're drizzled with melted Biscoff Spread and white chocolate!
A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!
The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!
6 ingredients is all you need to make these Lotus Biscoff Cheesecakes
No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:
Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
Icing sugar – adds a little sweetness to the cheesecake mixture.
Double cream – gives the cheesecake stability.
Biscoff spread – mixed into the cheesecake layer and layered on top.
How many cheesecakes does the recipe yield?
The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.