BISCOFF SPREAD INGREDIENTS RECIPES

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DIY BISCOFF SPREAD RECIPE - HOW TO MAKE BISCOFF ... - DELISH



DIY Biscoff Spread Recipe - How To Make Biscoff ... - Delish 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

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.

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 )

More about "biscoff spread ingredients recipes"

BISCOFF CHEESECAKE - GOOD HOUSEKEEPING
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
From goodhousekeeping.com
Total Time 50 minutes
Category dessert
Calories 518 calories per serving
  • 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.
See details


BISCOFF CHEESECAKE - GOOD HOUSEKEEPING
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
From goodhousekeeping.com
Total Time 50 minutes
Category dessert
Calories 518 calories per serving
  • 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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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
  • 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
  • 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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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
  • 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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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
  • 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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NO-BAKE COOKIE BUTTER BLOSSOMS RECIPE: HOW TO MAKE IT
Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. —Jessie Sarrazin, Livingston, Montana
From tasteofhome.com
Reviews 4.2
Total Time 25 minutes
Category Desserts
Calories 93 calories per serving
  • In a large saucepan, combine cookie spread and corn syrup. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies until coated. Shape level tablespoons of mixture into balls; place on waxed paper. Immediately press a kiss into center of each cookie. Let stand until set.
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Jan 29, 2021 · So I was shocked to discover that cookie butter, a dessert spread made from puréed Biscoff crumbs, isn't a cheap American marketing trend, but rather a true Belgian innovation. What's more, cookie butter is a key ingredient in all sorts of proper …
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Dec 09, 2011 · The spread is made of speculoos cookies (Biscoff brand, which are widely available) that are turned into a thick spread with the addition of sugar, vegetable oil and other all natural ingredients. The spread is smooth and creamy, with a deep …
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Lotus Biscoff has the same unique recipe since 1932 Perfect on your breakfast toast and pancakes or to use as an ingredient in your favourite home baking recipes Made with a handful of natural ingredients Tasty replacement for your peanut, almond or chocolate spread…
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May 01, 2015 · This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. It’s utterly scrumptious! I always get a little confused as to whether there is any difference between Speculoos, Lotus, or Biscoff, but …
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Jun 26, 2020 · More tips for making the Biscoff Cake: I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping …
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