The internet is like a polygamist lover who changes fancies as quickly as you can burn rotis. It started flirting with Dalgona coffee a few weeks into lockdown, then started fantasising about lovely cuisine that looked way too wonderful to eat. Its love affair with banana bread appeared to be solid, until the Interweb locked eyes and lips with Lotus Biscoff, a creamy, salty, caramel lover.
Every third Instagram storey and every fourth Youtube video lesson shows multiple methods to use the product. But what exactly is it? What is it about it that has everyone so enthralled? We looked deep into its origins and discovered that this new lover is actually an elderly lady.
Lotus Biscoff was created in 1932 by a Belgian baker named Jan Boone Sr as a caramelised biscuit made with natural ingredients. It went well with coffee, and the name ‘Biscoff’ is said to be a mix of the words ‘biscuit’ and ‘coffee.’ Airlines such as Delta began serving it with their beverages, earning the fury of passengers when it was removed from the plane.
Such has been the crispy yet chewy caramel-tinged biscuit’s continuing appeal.
The family-owned company has expanded beyond the original biscuit to include sandwich biscuits, ice cream, and a spread that rivals Nutella in decadence. For years, home bakers and chefs have been experimenting with these ingredients in their recipes, but it was food blogger and baker Walla Abu-Biscoff Eid’s Lasagne that appears to have sparked the resurgence on social media in 2020, and India has caught on — we’re seeing Lotus Biscoff sandesh, milkshakes, cheesecakes, and more.While some critics argue the biscuit is just a more expensive version of Parle G, its distinct flavour could give a certain something to the special occasion pastries you’re attempting to master.
Four Lotus Biscoff recipes you can try at home
Biscoff Lasagne by Walla Abu-Eid
Ingredients
- 3-4 packets Biscoff biscuits (depends on tray size)
- 600ml thickened cream/ heavy cream/ double cream
- Dash of vanilla
- 1 tbsp sugar
- Half a jar Biscoff spread
Directions
- Whip the cream, sugar, and vanilla extract in a mixing dish until soft peaks form.
- Microwave Biscoff spread until it is saucy.
- At the bottom of the tray, layer biscuits.
- Spread a layer of cream on top of the biscuits, then drizzle with Biscoff spread.
- Repeat steps until you get the desired number of layers, with the final layer being cream.
- Fill a piping bag with Biscoff spread and pipe lines on top of the cream. Make a pattern with a skewer (pushing those lines up, then down).
- Refrigerate for at least six hours or overnight before serving.
Lotus Biscoff biscuit truffle by Maryama’s kitchen via Cookpad.com
- Ingredients
- 1 box digestive biscuits
- 1 cup almonds
- 1 big coconut (shredded)
- 1/2 cup condensed milk
- 3 tbsp Lotus Biscoff spread
- 1 tbsp butterscotch flavour
- Coconut powder
Directions
- Crush the biscuits and finely cut the almonds.
- Combine biscuits, coconut, almonds, Biscoff spread, butterscotch flavour, and condensed milk in a large mixing bowl.
- Make a dough by mixing everything together until it foams.
- Pinch a large portion of the biscuit into your oiled palm, roll it into a ball, and roll it in the coconut powder. Repeat with the remaining biscuits, freeze overnight, and serve chilled.
No-bake Biscoff cheesecake by Sucheta Sehgal
Ingredients
- 8-10 Biscoff biscuits
- 30-40 gm melted butter
- 3/4 tin condensed milk
- 200 gm fresh cream
- 150 gm hung curd
- 2 tbsp gelatin
- 3-4 tbsp water
- 1/3 cup Biscoff spread
- 7 inch round loose bottom tin
- Extra Biscoff spread to melt and put on top
- Extra cream for decoration and a few Biscoff biscuits, coarsely crushed
Directions
- Gelatin should be soaked in boiling water and set aside.
- Crush the biscuits with the butter and press them into the bottom of the pan.
- With a hand mixer, combine hung curd, condensed milk, and Biscoff spread. Blend in the cream thoroughly.
- Taste to determine if extra Biscoff spread is needed, then add gelatin and pour into tin.
- Set aside to cool.
- Once set, heat Biscoff spread in the microwave and pour over the top to provide a lovely finish.
- Refrigerate for five to six hours.
- Decorate with whipped cream and crushed Biscoff biscuits once the cake has set.
Three-ingredient Biscoff tray bake from Goodhousekeeping.com
Ingredients
- 400 gm Lotus Biscoff Spread, plus 5 tbsp extra to decorate
- 3 medium eggs
- 2 tsp baking powder
Directions
- Preheat the oven to 180 degrees. Using baking parchment, line a 20.5 cm square tin.
- Scoop all of the Biscoff into a mixing dish, along with the eggs and baking powder.
- Mix with a wooden spoon until everything is well blended.
- Scrape the batter into the prepared pan and bake for 18-20 minutes, or until just set.
- Allow to cool for 10 minutes in the tin before spreading the remaining 5 tbsp Biscoff equally over the top.
- Allow to cool completely before cutting into squares.
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