Biscoff Tiffin
16 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Lotus Biscoff Biscuits
- 50 g Digestive Biscuits
- 200 g White Chocolate (broken into pieces)
- 3 tbsp Golden Syrup
- 75 g Butter (unsalted)
- 175 g Biscoff Spread (crunchy or smooth)
- 75 g Biscoff Spread
- 1 Lotus Biscoff Biscuits (crushed into a sand like consistency)
Method
- Place the Lotus Biscoff biscuits and digestives into a plastic freezer bag, seal it, and crush them into small pieces using a rolling pin. Avoid turning them into dust. Transfer the crushed biscuits into a bowl.
- In a microwave-safe bowl, melt the white chocolate and butter in 30-second bursts, stirring between each interval. In a separate bowl, melt the Biscoff spread for 30 seconds. Do not melt the white chocolate and Biscoff spread together to avoid the mixture seizing and becoming grainy. Combine the melted white chocolate mixture and Biscoff spread with the crushed biscuits and golden syrup, and mix thoroughly.
- Press the mixture firmly into a 20 cm square baking tin lined with cling film, using the back of a spoon to compact it evenly.
- Melt the additional Biscoff spread and drizzle it over the tiffin. Sprinkle with 1 crushed Lotus Biscoff biscuit. Place the tin in the fridge for 2 hours to set before cutting into bars.