BISCOFF SPREAD RECIPES
DIY BISCOFF SPREAD RECIPE - HOW TO MAKE BISCOFF SPREAD
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
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.
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
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 )
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BISCOFF CHEESECAKE RECIPE - BBC FOOD
Indulgently rich, lightly spiced and not too sweet, this no-bake Biscoff cheesecake is surprisingly easy to make. Leave out the brandy if you prefer.
You will need a 20cm/8in round springform cake tin.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce.
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GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING RECIPE | BBC ...
This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Calories 626 calories per serving
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Calories 626 calories per serving
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you’re not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
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GINGERBREAD OATMEAL COOKIES RECIPE: HOW TO MAKE IT
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio
From tasteofhome.com
Reviews 4.1
Total Time 25 minutes
Category Desserts
Calories 210 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 25 minutes
Category Desserts
Calories 210 calories per serving
- Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
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