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.


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 White Chocolate Cookies


IMG_20140916_132302[1] 16/09/2014

Yet another recipe that has come from using leftover jars. This time I made my own cookie butter morsels and added them to white chocolate chip cookies for a gooey, luxurious addition to a classic.

When you bite into the cookie, you get the soft chewy cookie then hidden chunks of rich creamy biscoff. The kitchen smells pretty good while you bake them too…


For the Biscoff morsels:

  • 5oz White Chocolate, melted (Green and Black’s)
  • ½ cup smooth Biscoff spread (Lotus)

For the Cookies:

  • ¾ cup unsalted butter or margarine, melted
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 ¼ cups plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ½ cup white chocolate chips


  1. Prepare Biscoff morsels by melting white chocolate bar and mixing in Biscoff spread. Pour onto a parchment paper lined baking sheet and spread thinly. Refrigerate for 1-2 hours. When cooled, break into little morsels.                                                                                   IMG_20140916_132400[1]
  2. For the cookies, beat melted butter with the sugar for 2-3 minutes. Beat in eggs, one at a time. Beat in flour, baking powder and salt. Gently fold in the Biscoff bits. Refrigerate cookie dough for 1-2 hours for best results.
  3. Take a large teaspoon of dough and dip one end into a bowl of white chocolate chips. Lay cookie dough ball on a greaseproof paper lined baking sheet (chocolate chip side up). Bake cookies in an oven preheated to 180C for 12-14 minutes or until just baked. Remove to a wire rack and cool completely.

This recipe made 30 cookies. I highly recommend making a big batch because they’re pretty tasty!