Baking with Biscoff–the cookie spread that won’t quit!

by on April 22nd, 2015
Baking with Biscoff–the cookie spread that won’t quit! Cover Image

Last month I wrote about my efforts to cook in big batches to make weeknight dinner decisions easier. Turns out, you can make breakfast for a week, too. This is not what I had set out to do when I picked up the Biscoff cookie and spread Cookbook, but it was a delightful fringe benefit.

What is Biscoff spread, you ask? In short: creamed cookies. The spread is as decadent as it sounds. In normal cookies, you have regular things like *air* taking up space, wasting precious room where sugar and fat could go. Biscoff spread wastes not a molecule, packing in sweetness at a 90 calories per tablespoon. Some people know the cookies as the ones they give out on airline flights. For me, the red, white, and tan jar of creamed goodness stared at me from the gifty section at the Bread Garden, and I had to try it.

The Biscoff Cookie and Spread Cookbook includes photos of desserts that look mouthwatering. You can see a few recipes on the Biscoff website, but these photos are nowhere near as scrumptious looking as the ones in the book.

Biscoff coffee cake

Biscoff coffee cake

The recipe I baked was the Biscoff coffee cake. The crumble topping itself contains two sticks of butter and lots of sugar. The cake part under the crumble held enough moisture that it did feel like it melted in my mouth.

I’m looking forward to future Biscoff baking Sundays!

 

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