Everyone’s tried those little biscuits that compliment a coffee like vinegar to chips… but have you tried Biscoff Spread? If the answer is ‘no,’ stop whatever you’re doing and go to your local retailer to purchase a jar, you WON’T regret it. We’ve decided to put together our 3 absolute favourite Biscoff Spread recipes for you to FEAST your eyes on.
Biscoff spread is a ‘speculoos’ cookie-based peanut butter-like thick sauce. Speculoo’s are creamy, sugary, and lightly spiced biscuits famous in the Netherlands, similar to ginger cookies. Typically, they’re offered throughout Christmas time. The spread is produced of speculoos cookies that have been thickened with sugar, vegetable oil, as well as other all-natural components. As a result, the spread is thick and creamy, with a taste of superfine sugar, butter, and spices. To put it another way, it’s a fantastic rich and creamy, spreadable cookie.
- Step 1: In a medium saucepan, combine the softened butter and Biscoff, spreading until smooth. In a mixing bowl, combine the pancake batter, baking powder pinch, sugar, and a sprinkle pinch of salt. The melting butter combination should be added first, followed by the eggs and milk. Mix until it is completely smooth in texture.
- Step 2: Coat a medium Teflon frying pan using butter and heat over medium-high heat. Scoop just enough batter to form many tiny pancakes at the time, continuing in batches, and cook for 3-4 minutes on each side
- Step 3: Prepare the Biscoff Spread topping. In a small saucepan, melt the biscoff spread with some butter and milk until smooth.
- Step 4: Next, place a couple of pancakes on a dish. Serve the pancake with slices of bananas and roasted nuts. At last, add Biscoff Spread topping for extra taste. The First Biscoff Spread recipe is ready.
- Step 1: Using baking parchment, line a rectangular baking tin with oil or butter. Then, in a wide microwave-safe bowl, combine the sugar, condensed milk, and salted butter (leaving space for twice the amount since the batter will increase while cooking), along with a pinch of salt.
- Step 2: Microwave for 13-15 minutes on medium level, turning every 3-4 minutes. Keep a close eye on it since it will blow up.
- Step 3: In a mixing bowl, mix the Biscoff spread till it is smooth. Pour the Biscoff and vanilla extract into the fudge mix, stir to combine, and heat on medium for 40 seconds to 1.5 minutes, or until the combination is caramel-coloured and thickens.
- Step 4: Scoop into the pan, sprinkling with flaky sea salt, and leave to cool for around 50 minutes to an hour before cutting using a razor blade knife. The fudge can last four weeks if stored in a sealed jar. Another Biscoff Spread recipe is ready.
- Step 1: Using a baking sheet, prepare a small baking tray. Add fifteen tablespoons of Biscoff spread. Put it in the freezer for 1 hour or until hard.
- Step 2: Preheat the micro oven to 180°C/ 160°C. Using the baking paper, line two baking trays. Combine the butter and caster sugars in a mixing bowl and whisk until smooth and creamy. In a separate bowl, whisk together the one teaspoon vanilla beans and the egg in a different bowl. Sieve all-purpose flour, cornflour, and baking powder. Toss the Biscoff biscuits into cookie dough, then incorporate them in.
- Step 3: Make fifteen pieces out of the cookie batter. Squash each one into a sphere. Place the frozen Biscoff pieces on the cookie circles and shape the cookie dough over them.
- Step 4: Divide out on the three baking pans and bake for 12-13 minutes, or until the sides are just becoming brown. Rest for 10-15 minutes just on sheets before transferring to a cooling rack ultimately. The last Biscoff Spread recipe is delicious and will be loved by everyone,
Final Thoughts on Biscoff Spread
Now that we know all about this delightful, caramel-y concoction, it’s now time for you to get creative and share your inventions with us in the Big Family Facebook group! And don’t forget to check out our Recipes section for more tasty ideas.