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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.
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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