Welcome to the wonderful world of Biscoff. You may have heard the name Biscoff before – the delightful little Belgian biscuit that has taken the world by storm. Aussies are putting it into everything, so I’ve decided to put it in my puddings! What is it you ask? And why has this unassuming little biscuit become so popular?
Biscoff is a Belgian shortbread-type biscuit, traditionally made of wheat flour, candy syrup, oil, salt and cinnamon. It’s crispy yet chewy, with a delightful hint of caramel. It’s no wonder Biscoff is going right off here in Australia, it’s like no other, it also comes in sandwich form which are filled with a spread that rivals Nutella.
If you haven’t tried Biscoff then you’re missing out on the best thing since sliced bread!
These little treats are smooth and silky with a hint of caramel crunch. They’re easy to make ahead of time for your next gathering, or to just have in the fridge for yourself…
All you need is a few ingredients, if you don’t have a food processor and mixer, use a rolling pin or meat tenderiser to smash the biscuits, and there’s nothing wrong with an old wooden spoon for mixing!
These little treats are smooth and silky with a hint of caramel crunch. They're easy to make ahead of time for your next gathering, or to just have in the fridge for yourself...
Ingredients
100g Biscoff cookies (processed into fine crumbs, reserve 2 tablespoons for the topping)
250g cream cheese
20g sifted icing sugar (optional)
160g Biscoff spread, plus 80g for the topping
300ml thickened cream
1 tsp vanilla extract
Directions
- Divide the Biscoff crumbs between your dessert cups, give them a gentle shake from side to side to even them out.
Beat the cream cheese and icing sugar (if adding) on medium speed until smooth. Then add the Biscoff spread and vanilla and mix until combined.
Pour in the cream and beat on medium speed until smooth and creamy.
Spoon the mixture into a large piping bag, or heavy zip lock freezer bag. Snip off the end and distribute the mix evenly between the cups. Use the back of a teaspoon to level out the tops.
Make the topping:
Melt the Biscoff spread in your microwave on 10 second bursts. Pour a little over the top of each cup, then sprinkle a few crumbs in the centre for decoration.
Set in the fridge for a couple of hours before serving.
