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5 Biscoff Recipes Trending On TikTok
Biscoff is trending on TikTok – which means there are plenty of fun recipes doing the rounds. To save you hours of scrolling, we’ve chosen five of the tastiest using Lotus biscuits or spread.
By Sherri Andrew
Biscoff-Stuffed French Toast Bites
Serves: 4
Time: 15 Minutes
INGREDIENTS
- 4 slices of thick bread
- 2-4 tbsp of Biscoff spread
- 2 large eggs
- 80ml of milk
- 1 tsp of vanilla extract
- 1 tbsp of butter
- 3 tbsp of granulated sugar
- 1 tsp of cinnamon
METHOD
- Cut the crusts off the bread and spread over a thick layer of Biscoff spread on two slices. Place the other two slices on top so you have two Biscoff sandwiches. Slice each one into nine squares.
- Whisk together the eggs, milk and vanilla. Dunk the squares into the mixture so all sides are coated.
- Melt the butter in a frying pan and toast the squares on a medium heat on each side until golden brown.
- Mix together the sugar and cinnamon. Roll in each toasted bite until coated in the mix. Serve warm.
Biscoff Puff Pastry Swirls
Serves: 12
Time: 20 Minutes
INGREDIENTS
- 2 sheets of puff pastry
- 4 tbsp of Biscoff spread
- 1 pack of Biscoff biscuits
- Icing sugar, to dust
METHOD
- Preheat oven to 180°C Fan/Gas Mark 4 and line two large baking trays with greaseproof paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent it from sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.
- Spread 3-4 tablespoons of Biscoff spread over one half of the pastry sheet, leaving the other half plain.
- Sprinkle crushed Biscoff biscuits over the Biscoff and press down slightly to stick. Fold over the plain pastry on top of the Biscoff to create a parcel.
- Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them). Twist the strips and roll into spirals.
- Place on the baking tray 2 inches apart. Brush the tops and sides of each swirl with some dairy-free milk and sprinkle with more crumbled-up Biscoff biscuits.
- Place the trays in the oven and bake for 10-12 minutes or until the pastry is golden in colour. Allow to cool slightly, then serve with a dusting of icing sugar.
2-Ingredient Biscoff Mousse
Serves: 6
Time: 15 Minutes, Plus 4 Hours Chilling Time
INGREDIENTS
- 240ml of double cream
- 120g of Biscoff spread
- Biscoff biscuits
METHOD
- Whip the cream in a bowl to stiff peaks.
- Heat the Biscoff spread in a microwave for a few seconds until melted.
- Add the Biscoff spread into the whipped cream, gently folding until no steaks remain.
- Transfer the mousse to a piping bag. If the mousse is too runny, refrigerate for one hour in the piping bag. Pipe into serving dishes and refrigerate for at least 3 hours.
- After 3 hours, spread 1-2 teaspoons of Biscoff spread on each mousse, then refrigerate for another hour.
- Decorate with crushed or whole Lotus biscuits to serve.
Iced Lotus Coffee
Serves: 1
Time: 5 Minutes
INGREDIENTS
- 1 tbsp of Biscoff spread
- 200ml of hot milk
- 2 espresso shots
- 1 tsp of sugar
- 1 Biscoff biscuit, to serve
METHOD
- Add the Biscoff spread and 160ml of hot milk to a glass or mug.
- Froth the milk for a few minutes with an electric frother until thick.
- Pour in a handful of ice and the espresso shots.
- Whisk the remaining milk with the sugar to make the frothy milk topper, then pour over the drink. Add a Biscoff biscuit to serve.
Biscoff Cookies
Serves: 12
Time: 30 Minutes, Plus 5 Hours Chilling Time
INGREDIENTS
- 300g of Biscoff spread
- 115g of unsalted butter, at room temperature
- 115g of brown sugar
- 1 large egg
- 180g of plain flour
- 100g of white chocolate chunks
- 15 Biscoff biscuits, crumbled
METHOD
- Line a baking tray with parchment paper and scoop 12 balls of Biscoff spread onto the tray and freeze for 3 hours, until hard.
- Melt the butter in a pan and transfer to a bowl. Whisk in the sugar, egg and flour until you have a batter.
- Bash the Biscoff biscuits into a fine crumb and add to the dough, alongside the white chocolate chunks.
- Split the mixture into 12 and wrap each one around the frozen Biscoff spread, making sure each side is tucked in.
- Pop back into the freezer for a couple of hours until cold. Bake on a lined baking tray for 12 minutes until golden on the outside and gooey in the centre.
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