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
Line a 8/9″ square tin with greaseproof paper and leave to the side.
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!
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.
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!
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!
After a short break, moving house and no internet connection, I’m back with a baking vengeance bringing you all things tasty!
Who isn’t a fan of squidgy cookies filled with good things? I thought these would be a good start to try out the oven in my new house. I nearly grilled them but got there in the end and was left with soft, gooey chocolate cookies.
You can add any chocolate chips you like. I used a bag of white and a bag of milk chocolate chips. Add nuts if you like too. I think walnuts would be really nice in these. The dark brown sugar is definitely a must here as it gives the cookies an amazing rich treacle flavour.
4oz butter or margarine
2oz granulated sugar
3oz dark brown sugar
½ teaspoon vanilla extract
4 ½oz plain flour
½ teaspoon bicarbonate of soda
Pinch of salt
6oz chocolate chips
2oz walnuts, chopped (optional)
Preheat the oven to 180C. Line 2 baking trays with greaseproof paper.
Cream together the butter or margarine and the two sugars until the mixture is light and fluffy
Break the egg into the bowl and add the vanilla extract. Beat this into the mix. Sift over the flour, bicarbonate of soda and salt. Stir to blend.
Add the chocolate chips and walnuts (if using) and mix to combine thoroughly.
Place heaped teaspoonfuls of dough 2 inches apart on the prepared trays. Bake for 10-15 minutes until lightly coloured. Allow to cool for a few minutes then transfer to a wire rack to cool completely.
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 ¼ cups plain flour
2 tsp baking powder
½ tsp salt
1 ½ cup white chocolate chips
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.
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.
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!