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You either love it, or you love it...with its subtly spiced caramel flavour and rich buttery texture, it’s no wonder that Lotus Biscoff spread is every baker’s secret weapon in the kitchen. Get that spoon out of the jar and try one of these delicious recipes from our food director Sarah Akhurst
Add a lovely caramel depth of flavour and subtle hint of spice to a classic buttercream recipe by simply beating a few tablespoons of Biscoff spread together with the butter before adding icing sugar. Use it to top apple muffins, for sandwiching together homemade cinnamon cookies, or to slather between discs of ginger cake for an impressive teatime layer cake.
Brownies are one of the most malleable bakes on the sweet treat circuit and won’t throw a wobbly at being stuffed, layered or swirled with all manner of ingredients. Take your favourite brownie recipe and pour half of the batter into the tin. Dot all over with little blobs of Biscoff spread, then cover with the remaining brownie batter. Give a tablespoon of Biscoff spread a blast in the microwave for 15 seconds, then drizzle over the top of the brownie. Swirl to create a marble effect, then bake. For extra crunch, add some Lotus Biscoff biscuits to the top before baking.
Put the entire Biscoff family to good use in an epic Biscoff cheesecake. Take a classic no-bake vanilla cheesecake recipe and simply swap out the digestive biscuits in the base for Biscoff biscuits. Whisk half a jar of softened Biscoff spread into the double cream and cream cheese mixture and then leave to set. Decorate the top with whipped cream, more Biscoff biscuits and a drizzle of melted spread. Biscoff bonanza.
This is one of those weird tricks of science that it’s best not to think too hard about! If you’re in need of a low-maintenance, minimal ingredient bake for a quick elevenses treat, look no further than this science-defying Biscoff bake, made from 1 x 400g jar of Biscoff spread, 2 large eggs and a 1½ tsp baking powder. Preheat your oven to 180C, fan 160C, gas mark 4 and line a 20cm cake tin. Put the spread in a bowl and heat in the microwave briefly until just liquid. Whisk in the baking powder and then the eggs. Pour the batter into the cake tin and bake for 30 minutes, or until a skewer comes out clean. We’re not telling you to melt yet more Biscoff spread and pour it over the top to decorate...but you won’t regret it.
There’s nothing apples love more than a squidge of caramel and a bit of cinnamon spice, so it comes as no surprise that the whole Biscoff apple crumble combo is a match made in heaven. Simply dot your apple crumble filling with blobs of spread, then for extra crunch and added spice add some broken Biscoff biscuits to the crumble topping. Bake until golden and bubbling. And just to put it out there, Biscoff spread also makes a wicked ice cream...