Biscoff Rocky Road


l 16/07/2017

If your will power lasts more than 10 minutes then these tasty morsels will keep for a week in the fridge. As with most of my posts, you can adapt this to include other fillings and textures but I think this combination showcases the biscuit spread flavour.

Very easy to put together, you don’t even need to turn the oven on for this one.

This recipe makes 16 pieces of Biscoff Rocky Road!


  • 400g White Chocolate, chopped
  • 125g Biscoff Spread
  • 50g Unsalted Butter
  • 150g Mini Marshmallows
  • 250g Lotus Biscuits, chopped
  • Spare Biscoff Spread for Drizzle


  1. Line a 8/9″ square tin with greaseproof paper and leave to the side.
  2. In a large bowl, add in the chocolate and butter – melt on a low heat in a large glass bowl, over a pan of simmering water (making sure the water doesn’t touch the bowl) until fully melted – stir until smooth!
  3. In a separate bowl, melt the biscoff spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
  4. Once it has melted and combined, add in the marshmallows and chopped biscuits and fold together – pour into the tin and spread until it is even. Refrigerate until set!
  5. If you want the extra biscoff kick, melt some extra biscoff spread and drizzle over the top of the Rocky Road, again, refrigerate until set!

Speculoos Cheesecake


Screenshot_2016-05-26-09-28-14-1[1] 26/05/2016

My first guest blog! And it comes courtesy of this wonderful lady…


It is a bit of a joint effort as we both had a hand in it although I must admit, my role heavily leaned towards taste testing. I don’t always go for cheesecake but I have to say, this is a fantastic and easy recipe that tastes incredible. What are you waiting for? Make it now!


(Buttery) Biscuit Base:
– 300g Lotus/Biscoff Biscuits
– 150g Butter, melted

Cheesecake Filling:
– 2x280g Philadelphia Cream Cheese – Full Fat
– 1 tsp vanilla bean extract
– 100g icing sugar
– 300ml Double Cream
– 250g Speculoos/Biscoff Cookie Butter


1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″ springform deep cake tin. Alternatively, if you’re like Lissi and you don’t own said springform tin, bung it into a shallow 8” cake tin and find that you have way too much filling and result to pouring the rest into shot glasses to chill. Dunk lotus biscuits into the remaining mix as a snack! Dare I say, I prefer the latter option. Shots of speculoos cheesecake on tap? Err, yes please! Anyway, for the amazing topping/shots/snacks, read on.

2) Mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until it’s thick and holds itself completely. You may find this easier with an electric whisk.

3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

4) Remove from the tin and decorate how you like, Lissi sprinkled hers with crushed lotus biscuits, and grated white chocolate. Good shout.

5) Store in the fridge – will last 4 days in the fridge, covered… if your will power lasts that long.


Dark Chocolate Ganache Pie with Biscoff Cookie Crust


IMG_20150914_184706[1] 15/09/2015

Ganache – simple, satisfying indulgence! This pie is so easy to make but pushes all the right buttons. Smooth, creamy and rich chocolate filling encased in a crunchy, buttery crust of Biscoff. Need I go on?


  • 1 1/2 cups finely ground Biscoff cookies
  • 6 Tbsp room temperature unsalted butter
  • 2 cups dark chocolate, chopped
  • 1 cup double cream
  • 1/4 tsp salt
  • Raspberries for serving (optional)


  1. In a mixing bowl combine butter and cookie crumbs with a fork.
  2. Press mixture into a 9 inch pie plate or tart pan.
  3. Bake at 180C for about 10 minutes or until the crust is crisp and has browned a bit.
  4. To prepare the filling, add chocolate, cream and salt to a heatproof bowl set over a pan of simmering water.
  5. Whisk over medium heat until the mixture is smooth and chocolate is fully melted.
  6. Pour into cooked crust.
  7. Cool in the fridge for at least 2 hours or until the filling has set. Slice and serve with fresh raspberries.


Biscoff Macaroons


IMG_20150801_213030[1] 01/08/2015

I’ve never made or even eaten a macaroon before. I always thought they seemed a bit ‘art for art’s sake’ but I can see what all the fuss is about now. They are a variety of textures and flavours. Chewy, crunchy, melting and creamy. Sweet, nutty and spiced. Mine are freeform so are not quite as refined as the ones you find all specially packaged in the shops but the taste is mega! Any excuse to use a bit of biscoff!

Here are a few tips and tricks that will help you get crispy, soft, chewy macaroons:

  1. Use older eggs, like let your eggs sit in the fridge for a week or two
  2. Always weigh everything before starting, it’s so much easier
  3. I would recommend using a mesh strainer or fine sieve to sift the dry ingredients
  4. Let your macaroons have time to ‘mature’ before eating. This means, after you bake and fill them, don’t eat them for at least 24 hours. Let them sit in the fridge for at least a day. They are good when they come out of the oven but they are 10000x better after you let them sit for a day or two, trust me.

I used ground almonds for this recipe but ground them really fine with my trusty pestle and mortar then scraped them through the sieve with the back of a metal spoon.


  • 95 grams egg whites (close to 3 large egg whites)
  • 65 grams almond meal/flour
  • 200 grams powdered sugar
  • 25 grams granulated sugar
  • 1 tsp ground cinnamon
  • 45 grams finely ground up Biscoff Cookies

Biscoff Buttercream:

  • 2oz baking margarine
  • 1/4 cup Creamy Biscoff Spread
  • ½ cup powdered sugar
  • 1 tsp ground cinnamon
  • A pinch of salt
  • A splash of milk


  1. Preheat oven to 150C and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Biscoff cookies.
  2. Add the weighed out egg whites, and sugar to a large mixing bowl and whisk until stiff peaks form. Set aside for a couple minutes.
  3. Place the powdered sugar, almond flour, cinnamon and cookies into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.
  4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about ½ inch apart onto a parchment lined baking sheet. Draw small circles onto the parchment paper to help guide you when piping. Give a good tap or two of the pan to remove any bubbles.
  5. Bake the macaroons for about 10 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. You may need to bake the macaroons in batches to use up all the mixture.

IMG_20150801_212741[1] IMG_20150801_212818[1]6. Pair the macaroons close in size to each other to prepare for filling.

7. To prepare buttercream, beat margarine, creamy Biscoff spread and powdered sugar with a pinch of salt and the cinnamon until creamy and smooth. Add a splash of milk to loosen the mixture slightly if needed. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the centre of a macaroon and top with a second macaroon. Gently press the macaroons together so the buttercream nearly reaches the edges taking care not to crush the shells as they are very delicate. Serve room temperature. Store any remaining macaroons in the fridge.

IMG_20150801_213006[1] IMG_20150801_212918[1]

Biscoff Gooey Butter Cake


IMG_20141111_150027[1] 11/11/2014

This recipe came about because I had a load of cream cheese in the fridge and half a jar of Biscoff spread that needed using. I very nearly didn’t bother experimenting with this recipe as I didn’t think it would work but man, I’m glad I did. The base of the cake is like a soft shortbread with subtle comforting flavour from the vanilla and salt. The gooey Biscoff topping is sweet, caramel-ey and creamy and together, the layers remind me of an old-school dinner dessert or those puddings in a tin that you microwave which is certainly no bad thing.


Cake Layer:

  • 2 cups plain flour
  • 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup butter or margarine, melted
  • 1 Tbs. milk
  • 1 Tbs. vanilla extract

Gooey Biscoff Layer:

  • 8 oz full fat cream cheese, room temperature
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup cookie butter/Biscoff spread
  • 16 oz icing sugar, sifted
  • A pinch of salt


  1. Preheat the oven to 180C. Line a 9×13 inch baking pan with aluminium foil and grease with butter or margarine.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt and mix with a whisk until well-combined.  Add the egg, melted butter, milk and vanilla and mix well until a dough is formed. Press the mixture into the prepared pan.
  3. For the topping, beat the cream cheese until smooth.  Add the eggs one at a time. Add the vanilla and Biscoff spread and beat well until smooth and creamy.  Slowly add the icing sugar, sieving in batches, and mix until smooth and thoroughly combined.
  4. Pour the Biscoff layer onto the cake layer and spread evenly.
  5. Bake for about 40 minutes. The edges will be set, the top will be shiny and the centre will still be a slightly wobbly but will continue to cook while the cake cools.

Cool the cake completely in the pan before cutting. It will have risen in the oven and will sink a little as it cools to create a lovely chewy topping.

IMG_20141111_150128[1] IMG_20141111_145809[1]

This recipe yields 20 squares of gooey deliciousness. I urge you to try this cake. It is so easy and so so tasty.

Espresso Cookie Butter Rice Crispy Treats


IMG_20141108_200707[1] 08/11/2014

This recipe came about after crazily overestimating how many marshmallows I was going to need for toasting over the fire on bonfire night.

I made these rice crispy treats a bit more interesting with the addition of coffee and cookie butter and a few bits of crumbled speculoos biscuits for good measure.


  • 10 to 12 speculoos biscuits, crumbled coarsely (I used Lotus Biscoff)
  • 6 cups crisp rice cereal
  • 1/4 cup butter
  • 2 teaspoons instant espresso powder (I used Nescafé Azera)
  • 12 ounces marshmallows
  • 1/2 cup cookie butter (crunchy or smooth, such as Biscoff)
  • A pinch of salt (optional)


  1. Foil and lightly grease a 9×13-inch pan with melted butter; set aside.
  2. In a large bowl, crush the cookies and add the cereal; set aside.
  3. Combine the butter and espresso powder in a large saucepan set over medium-low heat. Once the butter has melted, stir in the marshmallows. Stir constantly until the marshmallows are completely melted. Add the cookie butter and salt (if using) and stir until just combined.
  4. Remove from the heat and stir in the cereal mixture until it is evenly coated with the melted marshmallows. Once combined, press the mixture into the prepared pan. (A good tip here is to press the mix in with the back of a lightly oiled tablespoon so things don’t get too sticky). Allow to cool completely before cutting and serving.

Biscoff Suprise


IMG_20140919_153426[1] 19/09/2014

Well it’s not really a suprise anymore but these cookies are sure to impress. Chocolate cookies encasing caramilesed cookie butter. Now come on!


For the dough:

  • 1¼ cups plain flour, sifted
  • ¼ cup cocoa powder, sifted
  • ½ teaspoon bicarbonate of soda
  • A good pinch of salt
  • 4oz margarine
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling:

  • ½ cup Biscoff Spread
  • 4 tablespoons of icing sugar


  1. Preheat the oven to 180C.
    Prepare the dough: Blend margarine with both types of sugar in a mixing bowl and beat until light and fluffy. Add the egg and vanilla extract and blend well.
  2. Mix the flour, cocoa, bicarbonate of soda and salt into the bowl. Blend just until the dough becomes uniform. Keep refrigerated while preparing the filling.
  3. Preparing the filling: Sift icing sugar into a bowl. Add Biscoff spread and mix well with a spoon until the mixture resembles a soft, comfortable but not sticky dough. Make little balls from the mixture ¾ of an inch in diameter.
  4. Assemble the cookies and bake: Form balls from the dough, slightly larger than the filling balls (approximately 1 inch in diameter) and flatten them manually into flat and thin circles. Place a ball of filling at the centre of each circle, close off the edges of the dough so that the filling is well wrapped and roll between your hands until a ball is made. IMG_20140919_153558[1]
  5. Place on a baking tray and flatten to a thickness of approximately ¾ of an inch.
  6. Bake for about 9-10 minutes, just until cookies lose their shine and their tops stabilize.               IMG_20140919_153509[1]
  7. Remove and cool. You can store for approximately 3 days covered in an airtight container at room temperature.

A beautiful chocolate fix recipe with a hidden caramelised biscuit spread centre.

The cookie dough can be quite soft and sticky. Just add a little more flour and cocoa powder until you are able to handle it and dust your hands with cocoa powder before shaping the dough to prevent it from sticking to you. Refrigerating the dough is also important as it helps the margarine to firm up and the sugar to dissolve for a meltingly soft cookie.

Why not try hiding other fillings in the centre of the cookies such as peanut butter or cubes of white chocolate?!