Ecomely

Language

Lotus Biscoff (Biscoff): recipe illustration
Snacks & baking

Lotus Biscoff (Biscoff)

Lotus Biscoff is a Belgian cinnamon biscuit, inspired by speculoos, enjoyed plain with coffee. It is also spread as a creamy paste, made by crushing the biscuits.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

418 kcal per serving

Protein
4.3 g
Carbohydrates
37.6 g
of which sugars
11 g
Fat
27.5 g
of which saturated fat
14.6 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crumble the biscuits into the bowl of a blender or food processor.
  2. Blend until you get a fine powder, then add the soft butter in small pieces.
  3. Add the oil and cream, then blend again until you get a smooth, creamy paste.
  4. Optionally add a pinch of cinnamon and mix with a spatula.
  5. Transfer the paste to a small closed jar and let it firm up in the fridge for 30 minutes.
  6. Serve on bread, pancakes or fruit, or use it to fill a cake.

Variations and tips

Chocolate paste. Add 50 g of melted chocolate and a spoonful of cocoa for an indulgent version.

More ideas

Ruby chocolate20 min · 6 serv.Andalouse sauce15 min · 4 serv. · budget-friendlyBelgian Chocolate20 min · 6 serv.Algerian sauce (sauce algérienne)10 min · 4 serv. · budget-friendlySamurai sauce (sauce samouraï)10 min · 4 serv. · budget-friendlyMammoth sauce (Sauce mammouth)20 min · 4 serv. · budget-friendlyGaufre de Bruxelles (Liège waffle excluded)45 min · 4 serv. · budget-friendlyCramique (kramiek)1 h 05 · 8 serv. · budget-friendly

Original Ecomely recipe.