These Biscoff slices are both scrumptious and completely effortless to make!
It’s the perfect combo of crunchy Lotus biscuits and velvety Biscoff spread. Add in creamy white chocolate, a bit of golden syrup and a touch of butter for the easiest, no-bake Biscoff cake-like slices ever.
It’s a bit like a traybake without any baking required! Each slice delivers serious Biscoff flavour in every tasty bite.
What’s to love about this recipe
- Ready in just 5 minutes with 5 simple ingredients.
- No baking is required.
- Irresistibly indulgent and moreish.
- Fun and easy to make with kids.
- Perfect as travel snacks or edible gifts for Biscoff fans.
Biscoff vs. Lotus – What’s the difference?
Not much, actually! They’re essentially the same thing.
In Belgium, the original name for these spiced, cinnamon shortcrust biscuits is Lotus Speculoos.
When they hit the US, they were rebranded as Lotus Biscoff, short for “biscuit” and “coffee,” because they’re the perfect coffee companion.
The spread? That’s just Lotus cookies blended into a smooth, buttery consistency with a few extra ingredients.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the detailed list of ingredients and full recipe instructions.
Lotus Biscoff cookies
These come in standard 250g packs globally, except for the smaller snack packs containing 2 biscuits.
You’ll need 250g cookies regardless of the pack type.
Lotus Biscoff spread
Also called cookie butter. Both smooth and crunchy versions work great, but we prefer smooth – it’s just a matter of personal taste!
White chocolate
No need for high quality here. It acts more as a binding agent than for flavour, which mainly comes from the Biscoff.
Butter
Salted or unsalted both work well, no big difference in taste.
Golden syrup
Golden syrup is now widely available in most countries, including many US supermarkets (thanks for letting us know, Martha Stewart!).
If needed, you can swap it for corn syrup, but note that the flavour won’t be quite the same. Golden syrup is richer and thicker than corn syrup.
Honey or maple syrup might also work as substitutes, though we haven’t tested these. If you try them, let us know how it turns out in the comments!
Step-by-step instructions
1. Place the Lotus Biscoff cookies in a food processor and blitz into fine crumbs.
No processor? Pop the biscuits in a resealable bag and crush them with a rolling pin, very finely.
2. Transfer the cookie crumbs to a large mixing bowl and set aside.
3. Add the white chocolate and butter to a microwave-safe bowl.
4. Heat in the microwave for 30 seconds, then stir. Repeat in 30-second intervals until the mixture is completely melted when stirred.
This usually takes about 2 minutes on high heat. Be careful not to burn the chocolate.
5. Add the golden syrup to the warm, melted butter and white chocolate mixture and stir well to combine.
6. In a separate small microwave-safe bowl, add the Biscoff cookie spread.
7. Gently heat in the microwave for 20-30 seconds until it takes on a runny consistency that will blend smoothly.
8. Add the white chocolate mixture and warm Biscoff spread to the bowl of cookie crumbs.
9. Use a spatula to mix everything thoroughly until well combined.
10. Line a 20cm/8 inch square tin with parchment paper, leaving an overhang on the sides.
11. Spoon the cookie mixture into the prepared tin.
12. Use a spatula or the back of a spoon to spread and press the mixture into an even layer. Ensure it reaches the corners as well.
13. Cover the tin and chill in the fridge for at least 2 hours until firm and set throughout.
14. Once completely set, lift the chilled Biscoff slice from the tin using the parchment overhang and transfer it to a cutting board.
15. Use a sharp, large knife to cut the Biscoff slices into squares or whichever shape you prefer.
Top Tips
Avoid burning the chocolate
When microwaving the white chocolate and butter, stop frequently to stir. Stirring helps melt evenly without burning.
If only a few un-melted bits remain, stir until smooth – no need to reheat.
No microwave? Use the stove
Use a double boiler: Place a heatproof bowl over simmering water (don’t let the bowl touch the water).
Add the chocolate and butter and stir occasionally until melted.
Decoration ideas
- Drizzle melted white chocolate over the top using a piping bag or teaspoon.
- Sprinkle Biscoff crumbs or chunks over the slice before chilling. Gently press in to adhere.
Storage
You can keep these cake slices in an airtight container outside of the fridge for up to 2 weeks, or 4 weeks in the fridge.
Biscoff slices (no bake)
Equipment
- 1 20cm x 20cm (8'' x 8'') baking tin or container of similar size
Ingredients
- 250 grams (8.8oz) Lotus Biscoff cookies
- 200 grams (7oz) white chocolate broken into smaller pieces
- 85 grams (3oz) butter, cubed salted or unsalted
- 3 tablespoons golden syrup or 60g/2.1oz
- 180 grams (6.3oz) Lotus Biscoff spread crunchy or smooth
Instructions
- Place the Lotus Biscoff cookies in a food processor and blitz into fine crumbs.No processor? Pop the biscuits in a resealable bag and crush them with a rolling pin, very finely.250 grams (8.8oz) Lotus Biscoff cookies
- Transfer the fine cookie crumbs to a mixing bowl and set aside.
- Add the white chocolate and butter to a microwave-safe bowl. Heat in the microwave for 30 seconds, then stir. Repeat in 30-second intervals until the mixture is completely melted when stirred. This usually takes about 2 minutes on high heat. Be careful not to burn the chocolate.200 grams (7oz) white chocolate, 85 grams (3oz) butter, cubed
- Add the golden syrup to the warm, melted white chocolate mixture and stir well to combine.3 tablespoons golden syrup
- In a separate small microwave-safe bowl, add the Biscoff cookie spread. Gently heat in the microwave for 20-30 seconds until it takes on a runny consistency that will blend smoothly.180 grams (6.3oz) Lotus Biscoff spread
- Add the white chocolate mixture and warm Biscoff spread to the bowl of cookie crumbs. Use a spatula to mix everything thoroughly until well combined.
- Line a 20cm/8 inch square tin with parchment paper, leaving an overhang on the sides.
- Spoon the cookie mixture into the prepared tin.
- Use a spatula or the back of a spoon to spread and press the mixture into an even layer. Ensure it reaches the corners as well.
- Cover the tin and chill in the fridge for at least 2 hours until firm and set throughout.
- Once completely set, lift the chilled Biscoff slice from the tin using the parchment overhang and transfer it to a cutting board.
- Use a sharp, large knife to cut the Biscoff slices into squares or whichever shape you prefer.
Notes
Top Tips
Avoid burning the chocolate
When microwaving the white chocolate and butter, stop frequently to stir. Stirring helps melt evenly without burning. If only a few un-melted bits remain, stir until smooth – no need to reheat.No microwave? Use the stove
Use a double boiler: Place a heatproof bowl over simmering water (don’t let the bowl touch the water). Add the chocolate and butter and stir occasionally until melted.Nutrition
For food safety advice, including guidance on food allergies
