 Breadcrumbs

  



   ![4 Delicious Cookie Spread Recipes ](https://media.sheerluxe.com/kA96OOpU7Vjk1pneXpKZ9vNLTms=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fhero-biscoff.jpg?itok=yHzmqu1c)

  

 

 



 

  TATJANA ZLATKOVIC/STOCKSY UNITED 

 

 

 

[Sweet Treats](/life/food/recipes/sweet-treats)

 /  01 February 2021  

#  4 Delicious Cookie Spread Recipes  


Are you in need of a sweet treat to get you through the long winter days? From gooey glazed waffles to fudgy fillers, Biscoff cookie butter is the secret weapon you need to up your baking game. Here, food writer and SL contributor Chloe Scott-Moncrieff shares her favourite ways to use it.  


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  TATJANA ZLATKOVIC/STOCKSY UNITED 

 

 

 



 

 

 

 

##  Gooey New York Style Blackout Cake 

 

Serves

 Makes 1 cake 

 



Difficulty

 Intermediate 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the batter:  


   250g of golden caster sugar  

   250g of plain flour  

   1 tsp of bicarb of soda  

   2 tsp of baking powder  

   50g cocoa powder  

   200ml of sour cream  

   2 eggs  

   4 tbsp of oil (vegetable, rapeseed, olive)  

 



  

 For the topping:  


   4 tbsp of Biscoff spread  

   60ml of sour cream  

   300ml of double cream  

   3 Cadbury’s flakes, broken into small shards  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C. Grease two sandwich cake tins and line the bases with baking parchment.



 Step 2 

To make the batter, measure out and mix the dry ingredients together. Whisk the wet ones together including the oil and then mix into the dry ones. Stir carefully until there are no lumps.



 Step 3 

Pour the mix evenly into two cake tins. Bake for 30 minutes until cooked in the centre. Put in a skewer to test. Leave both cakes to cool on a rack.



 Step 4 

In a dry bowl whisk the cream, sour cream and Biscoff paste until it holds its shape.



 Step 5 

Build the cake now. Spread half of the topping across one sandwich. Top with the second one. Now spoon the rest over the top and spread evenly. Sprinkle over the flake shards.



 



 

 

 

 

 

 

##  Waffles With Biscoff Glaze 

 

Serves

 4 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 packet of 4 waffles  

   2 tbsp of Biscoff spread  

   A pinch ground cinnamon  

   120g of icing sugar, sieved  

   A splash of milk, approx. 2 tbsp  

 



  

 



Method

 Step 1 

Whisk together the icing sugar, cinnamon, milk and Biscoff spread to make a smooth glaze.



 Step 2 

Toast or bake your waffles according to the instructions on the back of the packet.



 Step 3 

Once ready, dip each waffle into the mix. Let it set for a minute. Eat.



 



 

 

 

 

 

 

 

##  Breakfast Cookie Pancakes 

 

Serves

 4 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    250g of plain flour  

   2 tsp of baking powder  

   2 eggs  

   A pinch of salt and sugar  

   220ml of milk  

   2 tbsp of Biscoff spread  

 



  

 For the topping:  


   3 bananas, sliced  

   200ml whipped cream  

 



  

 



Method

 Step 1 

Measure out the dry ingredients. Whisk in the eggs and milk. Season with the Biscoff paste.



 Step 2 

Heat a large pan with a nudge of butter. Drop a large spoonful into a hot pan and cook for a minute. Flip. You can make several at a time.



 Step 3 

To serve, sprinkle over the banana slices and spoon over a quenelle of whipped cream.



 



 

 

 

 

 

 

##  Biscoff Bombe 

 

Serves

 10 

 



Difficulty

 Intermediate 

 



Total Time

 1 Hour  plus freezing time  

 



 

 

Ingredients

    400g of salted caramel ice cream  

   300g of digestive biscuits  

   70g of butter  

   500g of Maltesers  

   600ml of double cream  

   400g of Biscoff spread  

 



  

 



Method

 Step 1 

Line a large pudding bowl with clingfilm. Melt the butter and smash the biscuits in a bag or blitz in a blender. Mix the biscuits with the butter and half the Biscoff spread. Line the bowl with the mix, saving a quarter to cover the top of the bombe. Freeze for half an hour.



 Step 2 

Allow the ice cream to soften at room temperature for 20 minutes. Fill the biscuit-lined bowl with the ice cream. Top with the biscuit mix, sealing it to the edges. Now freeze for at least an hour.



 Step 3 

Whisk the double cream with the remaining Biscoff spread. Remove the bombe from the freezer and carefully turn onto a large serving plate. Paste the stiff Biscoff cream over the frozen bomb and use it to stick the Maltesers on the bombe before serving.



 



 

 

 

 

 

 

 

  

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