An epicurean adventure to: Belgium
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.
When it comes to Biscoff cookie spread, we owe a heartfelt "merci" to the Belgians for these little jars of happiness. Originating from Belgium, Biscoff spread is a culinary gem that has the entire world hooked these days, and for good reason!
Love Biscoff as much as we do? Try this Biscoff milkshake or these Biscoff truffles.
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Fast facts - Belgium
| Location | Belgium is located in Western Europe, bordered by France, Germany, Luxembourg and the Netherlands. |
| Capital | Brussels. |
| Language | The official languages of Belgium are Dutch, French and German. Dutch is predominantly spoken in the northern region of Flanders, while French is spoken in the southern region of Wallonia. German is spoken by a small portion of the population in the east. |
| Population | Circa 11.5 million people. |
| Trivia | Belgian men claim the second spot in global height rankings, standing tall at an average of 181.7cm, just behind the Dutchmen who reach an impressive height of 182.5cm. On the other hand, Belgian women rank 21st with an average height of 165.5cm. |
What's to love about this recipe
- Takes just 5 minutes to make.
- Uses only 5 simple ingredients.
- Requires no baking at all.
- These indulgent slices are dangerously moreish!
- Great to get the kids involved with.
- Make handy travel snacks.
- Lovely edible gift idea for Biscoff lovers when packaged in a nice box.
Biscoff vs. Lotus - Are you confused?
Biscoff and Lotus are essentially the same thing, at least when it comes to the cookies and spread that are now popular in so many countries.
The original name for Lotus cookies is "Speculoos" cookies, which are spiced, cinnamony shortcrust biscuits that originated in Belgium. In Europe, these cookies are typically called Lotus Speculoos.
However, when these cookies were introduced in the United States, they were given the name Lotus Biscoff cookies. This name is a combination of "Biscuit" and "Coffee", reflecting the fact that these cookies are often served with coffee or tea.
So, to sum it up, Lotus and Biscoff are two different names for the same cookies and spread. The only difference is the name used in different countries.
Biscoff spread, also known as 'Biscoff cookie butter', is essentially ground up Lotus cookies mixed with other ingredients like vegetable oil, sugar, and emulsifiers to create a smooth, spreadable consistency, much like peanut butter.
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 seem to 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 known as cookie butter. Both smooth and crunchy varieties work perfectly.
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 most US supermarkets according to Martha Stewart.
If necessary, you can substitute it with corn syrup, but be aware that the flavour may not be identical. Golden syrup has a richer taste and has a thicker consistency than corn syrup.
We are pretty certain you should be able to also substitute the golden syrup with honey or maple syrup, but this is not something we have tried. If it works for you, let us know in the comments!
Optional
You can add a teaspoon of vanilla extract to the mixture if you wish.
How to make this Biscoff Slices: Step-by-step
- Place the 250g of Lotus Biscoff biscuits into a food processor. Process on high speed until the cookies are broken down into fine, sandy crumbs.
Alternatively, you can place the cookies in a resealable plastic bag and use a rolling pin to bash them into fine crumbs.
- 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.
- Add the golden syrup to the warm, melted butter and white chocolate mixture and stir well to combine.
- 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.
- 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.
Top tips
Don't burn the chocolate
When melting the white chocolate and butter together in the microwave, stop the microwave halfway through the melting time to stir the mixture thoroughly with a spatula or spoon.
Stirring halfway helps ensure the chocolate and butter melt evenly without burning or overheating.
If you see only a few bits of un-melted chocolate left, just stir it thoroughly and it will melt into the warm mix without having to add it back into the microwave.
Melting chocolate on the stove
You can also melt the white chocolate and butter using a double boiler method on the stovetop rather than the microwave:
- Fill a medium-sized saucepan about halfway with water. Place it over medium heat on the stove until the water comes to a gentle simmer.
- Next, place a heatproof glass or metal bowl over the top of the saucepan, positioning it so it fits snugly but does not touch the water below.
- Reduce the stove heat to maintain a low simmer. Add the white chocolate and butter pieces to the bowl.
- Leave the chocolate and butter to slowly melt for 4-5 minutes, stirring occasionally with a spatula or spoon.
- Once completely smooth and liquid, carefully remove the top bowl of melted chocolate/butter using oven mitts.
Getting neat slices
When slicing the chilled cookie cake, use a sharp serrated bread knife and gently saw back and forth rather than pressing straight down with force.
The cake is quite solid, so pressing too hard can cause it to break apart unevenly. The serrated sawing motion helps achieve neat, clean slices.
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.
More no bake recipes you might enjoy
Recipe
Biscoff slices (no bake)
Equipment
- 1 20cm x 20cm (8'' x 8'') baking tin - or container of similar size
Ingredients
- 250 grams Lotus Biscoff cookies - 250g = one pack
- 200 grams white chocolate - broken into smaller pieces
- 75 grams butter - salted or unsalted
- 3 tablespoons golden syrup
- 175 grams Lotus Biscoff spread - crunchy or smooth
Instructions
- Place the 250g of Lotus Biscoff biscuits into a food processor. Process on high speed until the cookies are broken down into fine, sandy crumbs. Alternatively, you can place the cookies in a resealable plastic bag and use a rolling pin to bash them into fine crumbs.250 grams 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 white chocolate, 75 grams butter
- 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.175 grams 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
Don't burn the chocolate
When melting the white chocolate and butter together in the microwave, stop the microwave halfway through the melting time to stir the mixture thoroughly with a spatula or spoon. Stirring halfway helps ensure the chocolate and butter melt evenly without burning or overheating. If you see only a few bits of un-melted chocolate left, just stir it thoroughly and it will melt into the warm mix without having to add it back into the microwave.Melting chocolate on the stove
You can also melt the white chocolate and butter using a double boiler method on the stovetop rather than the microwave:- Fill a medium-sized saucepan about halfway with water. Place it over medium heat on the stove until the water comes to a gentle simmer.
- Next, place a heatproof glass or metal bowl over the top of the saucepan, positioning it so it fits snugly but does not touch the water below.
- Reduce the stove heat to maintain a low simmer. Add the white chocolate and butter pieces to the bowl.
- Leave the chocolate and butter to slowly melt for 4-5 minutes, stirring occasionally with a spatula or spoon.
- Once completely smooth and liquid, carefully remove the top bowl of melted chocolate/butter using oven mitts.
Getting neat slices
When slicing the chilled cookie cake, use a sharp serrated bread knife and gently saw back and forth rather than pressing straight down with force. The cake is quite solid, so pressing too hard can cause it to break apart unevenly. The serrated sawing motion helps achieve neat, clean slices**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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