Biscoff slices (no bake)

Biscoff cake slices cut into triangles and drizzled with white chocolate on a white background.

These Biscoff slices are both scrumptious and completely effortless to make. It's the perfect combo of crunchy Lotus cookies 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.

5 from 48 votes

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Course: Dessert, Snack

Cuisine: Belgian, International

Prep Time: 5

Fridge time: 2

Total Time: 2 5

Servings: servings

Calories: 260kcal

Author: Maretha Corbett

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