You’ll Need:

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  • We love these silicone utensils – they come in lots of colours to suit every kitchen!
  • Digital scales to weigh everything out super accurately!
  • A set of decent saucepans for when you’re melting your chocolate

Directions

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  1. Rub together the flour, Lotus Biscoff biscuit crumbs and butter until you have coarse crumbs
  2. Stir in the sugar
  3. Add in the egg and vanilla and bring together to form a dough
  4. Wrap in cling film and refrigerate for 1 hour
  5. Once chilled, roll out the dough to about ½ cm thick
  6. Preheat the oven to 170°C fan
  7. Cut out 24 rounds from the dough
  8. Place rounds, well spaced out, onto a baking tray lined with greaseproof paper (You may need a couple of trays)
  9. Bake for 15 minutes and allow to cool fully before next steps
  10. Mix together and melt 100g Lotus Biscoff spread and the white chocolate together 
  11. Dunk half of the cooled biscuits into the biscoff chocolate mixture and place on a tray lined with greaseproof paper – put into the fridge whilst you prep for the next step
  12. Pipe marshmallow fluff and biscoff onto the biscuits with the chocolate bottom – pipe the marshmallow fluff in a ring around the edge, and fill the hole in the middle with Biscoff spread
  13. Top with remaining plain biscuits
  14. Put onto a wire rack and pour over remaining melted chocolate and Biscoff mixture
  15. (optional) Decorate with whote chocolate and crushed Lotus Biscoff biscuit
  16. Refrigerate for 4+ hours to fully set

Top Tips:

 

  • Crush the biscuits using either a food processor or by putting the biscuits into a freezer bag, sealing and bashing with a rolling pin
  • If using a glass bowl over boiling water to melt the chocolate and Biscoff the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
  • Make sure no water gets into the bowl of chocolate whilst you are melting it
  • Alternatively you can melt the chocolate and Biscoff spread using a microwave – melt in short bursts of about 30 seconds, stirring each time to make sure you don’t burn the chocolate
  • Work quickly with the chocolate and marshmallow otherwise it will all melt everywhere!