Lotus Biscoff - Sandwich Biscuits With Biscoff Cream Filling - 15 Sandwich Biscuits Per Pack - Ingredients from natural origin - Vegan - No colours or added flavours - 9x150g - 1,35kg

Product Information

If you prefer a little crumble in your spread, you can process the mixture in less time (30 seconds is a good idea). Sugar, Wheat Flour, Vegetable Oils (Contains one or more of Soybean Oil, Sunflower Oil, Canola Oil, Palm Oil), Brown Sugar Syrup, Sodium Bicarbonate (Leavening), Soy Flour, Soy Lecithin (Emulsifier), Salt, Cinnamon, Natural Flavor. Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top.

Follow this guide and you can make it in under 10 minutes even if you’re not an expert in the kitchen! This recipe is on the sweeter side, so you could cut the sugar down a bit (not more than 50%) if you would prefer. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping. Salt: It’s important to add a little pinch of salt to this recipe to prevent the final result from being too sweet.However, the result wasn’t great, as the ingredients didn’t emulsify properly when crafted using regular kitchen utensils. An enterprising Belgian mum created her own recipe and entered it in a competition for a TV show: The Inventors.

It’s neither grainy nor crumbly so you can use this smoothness to add some delicacy to your toast or cookies! Biscoff “Cookie Butter” Spread – I used Lotus Biscoff for this recipe, and I imagine that Trader Joe’s Speculoos Cookie Butter would work just the same. Besides turning the solid ingredients into liquid form, evaporated milk brings the perfect creaminess!Original caramelised biscuits 65% (WHEAT flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt, cinnamon), rapeseed oil, sugar, emulsifier (SOYA lecithin), acid (citric acid). Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well.