View Prices:
  • Free Next Working DayDelivery on orders over £59*
  • Order by 5pm forSame Day Dispatch
  • We're here to help0800 442299
  • "Excellent Supplier will be using again and again"

Caramelised Heaven

Caramelised Heaven

The Original & Best, since 1932. The world famous Lotus Biscoff caramelised biscuit, makes the perfect accompaniment to any cup of coffee, tea or hot chocolate. These delicious luxury biscuits are individually wrapped, making them the perfect coffee biscuit to offer your customers alongside their favourite hot beverage.

If you're already a fan of the Lotus Biscoff and want to take your love of them to new heights, check out these delicious recipes from the wonderful Biscoff creators... you can thank them later!

Lotus Biscoff Chocolate Cakes (Serves 8)

  • 2 gelatin leaves, 1.6g each
  • 100g + 1 tbsp sugar
  • 40ml water
  • 2 egg whites
  • 250g Lotus Biscoff biscuits
  • 400g milk chocolate

Preparation Time: 75 mins

Method:

  1.  Place the gelatin in a little cold water to soften. Make a syrup with 100 g sugar and 40 ml water.
  2. Beat the egg whites until stiff and add 1 tablespoon sugar. Continue beating until the sugar has been completely absorbed by the egg whites.
  3. Take the sugar syrup off the heat, squeeze the gelatin leaves dry and add to the syrup. Slowly pour the syrup into the egg whites. Continue beating until the meringue is completely cool. Put in the refrigerator for a few minutes if necessary.
  4. Use a piping bag with a smooth nozzle to pipe a dollop of meringue onto each Biscoff biscuit, and put in the freezer for 20 minutes to become firm.
  5. In the meantime, melt the milk chocolate in a bain-marie. Leave to cool until lukewarm but leave the heat on under the bain-marie so that you can melt the chocolate again if necessary.
  6. Remove the Biscoff from the freezer and pour a tablespoon of melted chocolate over each one, making sure that the meringue and Biscoff are completely covered.
  7. Put the Biscoff cakes in the refrigerator to become firm.
  8. Remove from the refrigerator 10 minutes before serving to allow them to come to room temperature.

Lotus Oaties with Biscoff (Serves 10)

  • 150g butter
  • 1 tbsp honey
  • 1 egg
  • 1/4 a sachet of baking powder
  • 150g sugar
  • 75g raisins
  • 75g wholewheat flour
  • 150g rolled oats
  • 100g finely groun Lotus Biscoff biscuits

Preparation Time: 30 mins

Method:

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Mix all the ingredients together until you have a smooth dough.
  3. Roll small balls of dough and put them on the baking tray.
  4. Make sure that there is enough space between them so that the biscuits do not stick together while they are cooking.
  5. Bake in the oven for 8 to 10 minutes. Leave to cool on a wire rack.

Tiramisu with Biscoff and Biscuit Caramel (Serves 4)
  • 150g sugar
  • 200ml double cream
  • 80g salted butter
  • 2 eggs
  • 125g mascarpone
  • 100g Lotus Biscoff biscuits

Method:

1. First make the caramel. Melt the sugar in a non-stick pan until it is a nice golden brown.
2. Take the pan off the heat and slowly pour in the cream; watch out for splatters. Keep stirring and put the pan back on the heat.
3. Add the butter, cut into pieces, and keep stirring until the mixture is creamy. Leave to cool.
4. Make the tiramisù. Separate the eggs, beat the whites until stiff and set aside.
5. Mix the mascarpone with the egg yolks. Carefully fold in the egg whites using a spatula. Put in a cool place.
6. Pour half the cooled butter caramel into a deep bowl. Break the Biscoff into pieces and put into the caramel.
7. Place a layer of Biscoff in each glass dish and cover with a layer of mascarpone mousse. Repeat these layers and chill the dishes until they become firm.

Leave a Reply