Lotus Biscoff Classic Biscuits, 300 Pack


Price:
Sale price$50.00
Stock:
In stock

Description

Lotus Biscoff is a unique cookie with a surprisingly crunchy bite and distinctive flavor. Its unique caramelized taste is loved all over the world. Enjoy the uniquely delicious taste all day every day, on your own or with friends & family.

The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a town in Belgium. The unique recipe was honed to perfection with a handful of carefully selected natural ingredients. Today, Lotus Bakeries is still family-owned and based in its hometown. From there, this tasteful cookie continues to conquer the world.

The perfect companion for your coffee! Toss them in your lunchbox for a mid-day treat, or have them as a gourmet snack at any time of day whether on your own, with family or with friends. Ideal for topping up your cookie jar and for baking. Our cookies are made with a handful of natural ingredients. They are vegan friendly, made with RSPO-certified palm oil. They contain no artificial flavours, colours, or preservatives. Baked using a unique recipe since 1932. Made in Belgium. Our family packs are an excellent snack for your pantry or when entertaining a large group. These packs are also great when you need a large amount of cookies to bake your favourite recipes with, such as cheesecake or tiramisu.

  • Vegan friendly
  • Made with RSPO certified palm oil
  • No artificial flavors, colors, or preservatives
  • Baked using a unique recipe since 1932
  • Made in Belgium.
  • Contains 300 individually wrapped biscuits

The perfect companion for your coffee!

If you love cheesecake, you will love this even more. The hard part is to leave it alone overnight, without sneaking into the fridge to snack.

1 cup white chocolate
1 cup of Lotus Biscuits cookies
150g butter
1/4 cup heavy cream
2 cups mascarpone

1. Break the white chocolate into pieces and heat slowly in a double broiler until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.

2. Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.

3. Line a loose-bottomed baking tin with parchment paper, making sure that it fits tightly. Grease the baking paper thoroughly.

4. Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.

5. Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone using a spatula. Spoon this mixture into the baking tin and put in the refrigerator. Leave the cheesecake overnight to become firm.

6. Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. Garnish the cheesecake with the rest of the Biscoff powder

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