HOMEMADE BISCOFF SPREAD - SWEETEST KITCHEN
A simple recipe for homemade Biscoff spread. Easily adaptable for vegans.
Provided by Jamieanne | Krosp via Thermomix
Number Of Ingredients 6
Steps:
- Place biscuits and brown sugar into a blender or food processor. Process just until the biscuits are finely ground.
- Add evaporated milk and process for about 1 minute.
- Finally, add butter, lemon juice and cinnamon and process again for about 30 seconds.
- Store the spread in a clean, airtight jar in the refrigerator for about a week. Use it as a fruit dip, or for drizzling on ice cream, pancakes, or anything you like.
BEST BISCOFF RECIPES - OLIVEMAGAZINE
Use golden, caramelised Biscoff to make irresistible cookies, fudge and cheesecakes
Provided by Janine Ratcliffe
Categories baking, desserts
Number Of Ingredients 1
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NADIYA HUSSAIN BISCOFF TRAYBAKE RECIPE | TIME TO EAT
From thehappyfoodie.co.uk
Total Time 2 hours
Preheat the oven to 170°C/fan 150°C. Grease and line a 33cm x 24cm rectangular brownie tray.
Put the butter and sugar into a mixing bowl and whisk until the mixture is light and pale and fluffy. Add the biscuit spread, cinnamon and salt, and mix well.
Add the eggs one at a time, stirring each one in, then fold in the flour until you have an even, smooth, shiny batter. Spread it in the brownie tray and level the top.
Bake for 25-30 minutes, then take out and leave to cool completely in the tray.
Meanwhile make the topping. Put the white chocolate into a bowl. Heat the cream in a pan until it just comes to the boil, then take off the heat and pour over the chocolate. Let it sit for half a minute… don’t be tempted to stir just yet. When the chocolate starts to melt, stir until the mixture is silky smooth.
Stir in the crushed biscuits, then spread all over the cooled cake. Once the topping has set, lift the cake out of the tray, using the paper to help you, and cut it into squares.
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