In this video we are making some homemade Lotus Biscoff biscuits – basically also known as speculoos or speculaas. Biscoff biscuits have become super popular (including the spread) in recent times, they are deeply rich caramelised sugar, slightly spicy tasting biscuits with a sort of Autumnal vibe! Making them is pretty darn easy too, grab a cookie cutter and make your own shapes! Have fun and let me know how you get on.
First up mix the dry ingredients (except the sugar) together – all the spices, flour, bicarb of soda, baking powder and salt. Mix until you have a nice consistent dry mixture.
Meanwhile grab your electric whisk or stand mixer and beat together the softened butter, vanilla extract and both the sugar, again until nicely merged together and the butter is creamed and absorbed the sugar. Slowly add the flour mixture in a little bit at a time, keeping whisking as you go. This will thicken up the mixture and make it quite crumbly, keep going until all the flour mix is added. It should come together despite being crumbly when pressed into a ball, if not, add a little trickle of milk, not too much, but enough to help it bond together.
Lightly flour a surface and press the ball into a large disc shape, wrap in cling film and chill for a minimum of 30 minutes. This helps to firm up the butter and make it easier to roll / shape.
Take out the firmed up dough onto a floured surface and roll out, thinly, about 1/2cm or so… cut out shapes with a cookie cutter and place onto a lined baking tray, re-use any leftover dough and if it gets too sticky, put it back in the fridge, it’s easier to work with the dough when chilled and well floured, so perhaps work in batches at a time.
Bake In an oven pre-heated to 160fan/180c/350f for approx. 15 minutes on the middle shelf. They may not look done, but they will firm up as they cool and if you bake them too long they will burn or be rock hard!
Allow to cool on a wire rack before serving / storing in an airtight container. Once you’ve made them you’ll get a feel for the taste and you can then play around with different / more / less spices next time – they taste super good fresh, just keep your dough cold and your board floured and you’ll be fine!