BISCOFF LOTUS COOKIES RECIPES

Name: Lotus biscoff cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 12 cupcakes

LOTUS BISCOFF CUPCAKES | BBC GOOD FOOD

Light and fluffy cupcakes with a biscoff twist

Provided by Emily Sweeney 1

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 12 cupcakes

Ingredients

Steps:

Pre heat the oven to gas mark 6 and line a cupcake tray with cases
Cream together the butter, sugar and biscoff spread in a bowl
Break the egg and whisk into mixture
Sieve in the flour and fold in until completely combined
Evenly fill the cupcake cases with the mixture and bake in oven for 10 to 15 minutes
Once cooked remove from oven and leave to cool
To make the buttercream icing whisk together the butter, icing sugar and biscoff spread ( using as much as you like to make the flavour stronger )

DIY BISCOFF SPREAD RECIPE - HOW TO MAKE BISCOFF SPREAD

DIY Biscoff Spread Recipe - How To Make Biscoff Spread image

This homemade cookie butter recipe make with Lotus biscuits is the perfect dupe of Biscoff's own smooth spread - add extra smashed up Lotus biscuits for crunch!

Provided by Bobbie Edsor

Categories comfort food dessert

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 6

Ingredients

130 g Lotus Biscoff biscuits
30 g melted butter
3 tbsp. milk
15 g soft brown sugar
1/2 tsp. ground cinnamon
2 tsp. lemon juice

Steps:

Combine all of the ingredients in a bowl or food processor. Blend until completely smooth, scraping down the sides of the food processor with a rubber spatular if needed. Decant the cookie butter into a clean jar with an airtight lid. This cookie butter should last up to 2 weeks when kept in the fridge.

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This Biscoff cheesecake recipe is rich and full of caramel flavour and doesn't need to be baked. Make this for the Biscoff fan in your life
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Lightly grease the base and sides of a 20.5cm (8in) round springform tin. Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment. Make the base. Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter and pulse until combined. Tip the biscuit mixture into the base of the prepared tin. Press and smooth down with the back of a spoon. Put into fridge to chill. Make the filling. Using a hand-held electric whisk, beat together the cream cheese and icing sugar until smooth, then beat in the double cream and vanilla until the mixture is thick and holds its shape. Spoon half the cream cheese mixture into the tin, spread roughly to level, then dollop over teaspoonfuls of the Biscoff spread. Tip the remaining cream cheese mixture over the top and spread to cover completely and make a smooth, even layer. Chill in the fridge for at least 6hr or overnight. When ready to serve, make the topping. Put the Biscoff spread in a small heatproof bowl and sit over a small pan of simmering water (alternatively microwave for 30sec bursts). Stir frequently until smooth and runny, then remove from the heat and keep warm. Roughly crush the biscuits using the end of a rolling pin. Remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Drizzle half the melted spread over the top of the cheesecake, then scatter the biscuits on top. Drizzle over the remaining spread. Serve in slices.

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LOTUS BISCOFF CUPCAKES | BBC GOOD FOOD

Light and fluffy cupcakes with a biscoff twist
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Total Time 35 minutes

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