Biscuit Crumbs Recipes

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Biscuit crumbs recipes

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These cheesecake bars have a buttery Lotus biscuit base, a creamy Biscoff filling, topped with a thick layer of Biscoff spread, and a sprinkle of Lotus biscuit crumbs 🤤

They’re super delicious and so easy to make!

All you need is:

Base:
• 200g Lotus Biscuits, finely crushed
• 60g Unsalted butter, melted

Filling:
• 500g cream cheese
• 150g Biscoff spread
• 100g icing sugar

Topping:
• 200g Biscoff spread, melted
• 2 Lotus biscuits, finely crushed + 1 whole

Tin size: 8x8” (9” is also fine)

Enjoy!

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5 Ingredient Biscoff Cheesecake Bars

Ingredients-
• 1 + 1/2 cup crushed lotus biscuits
• 5 tbsp melted butter
• 1+1/2 cup hung curd
• 1/2 cup heavy cream/fresh cream
• 1 cup condensed milk
• 2 tbsp cornflour
• Biscoff spread (for topping)
• Whipped cream (for garnish) Lotus biscuit crumbs (for garnish)

Method:
• 1. In a large bowl, add the crushed biscuits with melted butter and combine till all the crumbs are coated.
• 2. Transfer the biscuit base into a lined springform pan and using the back of a spoon, press down to form an even cheesecake base. Refrigerate for 15-20 mins.
• 3. Meanwhile in another bowl, add hung curd, cream, condensed milk and cornflour. Whisk everything together just until a smooth batter is formed with no lumps.
• 4. Pour this cheesecake batter over the chilled biscuit base and transfer

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Holiday Series Day 7: Banana Biscoff Muffins Welcome to the series where I post dishes everyday til Dec. 25th, something sweet/savoury perfect for the coming holiday season or it could just a random holiday craving. wet ingredients: 1/4 cup oil 1/2 cup milk 2 eggs 1/2 cup white sugar 1/4 cup brown sugar 1 tsp vanilla extract 1/4 cup biscoff spread 2 ripe bananas, mashed dry ingredients: 1 1/2 cup flour 1 tsp baking powder 1 tsp salt 4 packs biscoff biscuit crumbs Serving: 14 muffins ( one ice cream scoop each cup ) Baking Time: 25 minutes Baking Temperature: 400 degrees F 🛒 biscoff spread @lotusbiscoffcanada @lotusbiscoffus #biscoff #biscoffrecipe #bananabiscoff #bananamuffins #holidayseries

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Ingredients- • 1 packet lotus biscuits (32 biscuits) • 6 tbsp melted butter • 1 can condensed milk • 3 bananas,sliced • 1/2 cup whipped cream • Chocolate shavings, to garnish Instructions: 1. Place the can of condensed milk in a large saucepan filled with water. Cook the submerged can for 3hrs. Open the can once it cools completely and this is your dulce de leche filling 2. In a bowl combine crushed biscuits and melted butter. Mix until the biscuits crumbs are evenly coated with butter. 3. Press this mixture into the bottom and sides of an 8" tart pan. Refrigerate for 30-40 minutes. 4. Once cooked, spread the dulce de leche on the biscuit crust. 5. Place banana slices on top and cover germ whipped cream. Garnish with chocolate shavings.

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Ingredients For the cookies: 250g Biscoff biscuits 145g plain flour 25g cornflour ½tsp bicarbonate of soda ¼tsp baking powder ½tsp salt 190g softened unsalted butter 90g granulated sugar 30g icing sugar 1 large egg, room temperature For the icing: 60g softened unsalted butter 60g Biscoff spread 180g icing sugar 1tbsp milk Lotus biscuit crumbs for topping

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Ingredients ✨6 biscoff biscuits ✨3 tsp melted butter ✨1/2 cup cream cheese, softened ✨1 tbsp biscoff spread ✨2 tbsp fresh cream ✨1/2 tbsp cornflour ✨1/2 tsp vanilla extract ✨1/4 cup condensed milk Method: 1. Pre heat the oven at 160 degree Celsius. 2. In a blender, add biscoff biscuits and process them until finely crushed. To this add melted butter and mix. 3. Transfer the biscuit crumbs to 4” inch springform pan and press down evenly. Set it in the fridge for 10 minutes. 4. In another bowl , add cream cheese, bisccoff spread, condensed milk, vanilla extract, fresh cream and cornflour. 5. Mix it until everything is combined. 6. Transfer this mix on top of the biscuit base. Seal the bottom of springform pan with 2 layers of aluminium foil so nothing leaks out. 7. Place t

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5hr · 4 servings

Biscoff Tiramisu
• 12 Lotus Biscoff biscuits
• 75ml strong coffee shot with a dash of Kahlua {Kahlua is optional}
• Whipped mascarpone cream
• 200g Amul Fresh cream/25% fat cream {whipping cream will work too}, chilled 300g mascarpone, chilled
• 50g icing sugar
• 1/4 tsp vanilla extract
• 75g Biscoff spread, melted
• Garnish
• 1-2 Biscoff cookie crumbs
• 2 Biscoff cookies to top
• Whipped mascarpone cream
• Chill a deep steel bowl in the freezer for an hour. Whip the Amul fresh cream, icing sugar and vanilla extract until medium soft peaks form.
• Whip in the mascarpone just enough to incorporate, don’t over whip. We need to keep it pipeable.
• Line a 2” deep 9X5” ceramic dish with 6 Biscoff biscuits and moisten them with the coffee Kahlua mixture.
• Pip

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