Lotus Biscoff is Perfect for Any Weather
The first time I learned of Lotus Biscoff was when a friend bought some from abroad and gave me a Lotus Biscoff spread to try. As a fan of locally made peanut butter, I find Lotus Biscoff Cookie Butter a bit weird for my tastebuds at first, but when I get used to it, I find it addicting. My favorite was the crunchy variant.
Lotus Biscoff was so hard to find here in the Philippines 4 years ago. You can only order it online. But last year 2014, Fly Ace corporation officially announced that they will be the official distributor of this well known brand. And because of that, now we can easily get them in our favorite supermarkets.
A few days ago, I received a package containing Lotus Biscoff products and a cookbook.
The next morning, I immediately opened one box and had the Lotus Biscoff biscuit with my fave coffee.
In the 1950’s, Lotus popularized the pairing of their biscuits with a fresh cup of coffee (hence, “Biscoff”. from the combination of the words BIScuit and COFFee).
What make’s the experience unique? Lotus Biscoff’s caramel flavor and crunchy texture goes so well with coffee, ang sarap isawsaw. That’s how it earned the reputation of being “Europe’s Favorite Cookie with Coffee”.
But the Lotus Biscoff cookie is not only for coffee. Surprisingly there are a lot of recipes where you can add Biscoff and make it something extra ordinary. That’s what I learned from the cookbook I also got.
This revelation is a nice idea to those like me who love this product. I can enjoy it when it’s rainy with hot coffee, or make an ice cream with it when it’s sunny and I need something to cool me off.
Here’s an example:
- Biscoff Coffee Cake Muffins
- 1¾ c. all-purpose flour
- 1 c. sugar
- 8 tbsp. (1 sticks) butter, room temperature
- 2 large eggs
- 1 c. sour cream
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. cinnamon
- 1 tsp. vanilla
- 3 tbsp. Biscoff Spread
- ½ c. all-purpose flour
- ¼ c. brown sugar
- 3 tbsp. butter, cold
- 1 tbsp. smooth Biscoff Spread
- ¼ tsp. salt
- 1 tsp. cinnamon
- Preheat oven to 350 degrees. Line 2 standard size muffin tins (you might have a few empty liners at the end, just take them out if that’s the case). Set aside.
- To prepare topping, combine all ingredients in a small mixing bowl. Using a pastry blender, cut in Biscoff Spread and butter until the mixture resembles coarse crumbs. Set aside.
- In the bowl of a stand mixer, beat butter, sugar and sour cream until smooth and fluffy. Add vanilla, cinnamon and one egg. Mix until incorporated. Add the last egg, mix just until incorporated.
- In a small mixing bowl, whisk together flour, baking powder, baking soda and salt. With mixing speed on low, gradually add dry ingredients. When mixture is combined, remove 1 c. of batter. Place into a small bowl and add in Biscoff spread.
- Divide batter between cupcake liners. Fill each ½ way full with normal batter. Scoop a dollop of Biscoff batter on top and swirl (this should make it so the liners are ⅔ – ¾ of the way full). Generously sprinkle each with crumble topping. Place in oven and bake for 22-25 minutes or until the top begins to brown.
- Remove from oven and let muffins cool in pan for 5 minutes. Remove muffins and place on a wire rack to cool completely.
I got this from – www.biscoff.com/create
The Lotus Biscoff biscuits are available in 125g, 124g, 156g and 250g packets while the Lotus Biscoff spreads are available in Crunchy and Smooth variants. They are all available in all leading supermarkets.