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Tree Nut-Free
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Egg-Free
Lotus Biscoff Creamy Cookie Butter, 400 g
$21.99
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Product Details
Lotus Biscoff Creamy Cookie Butter turns the famous caramelized Biscoff biscuits into a smooth, sweet spread. More than half of it is crushed biscuits.
Spread it on bread, toast, pancakes or waffles, or use it as a filling or topping in baking and desserts. Each jar holds 400 g (about 14 oz).
Ingredients
Nutrition Information
| Energy per 100g | 2435 kJ / 584 kcal |
|---|---|
| Fat per 100g | 38.1g |
| Saturates per 100g | 7.6g |
| Carbohydrate per 100g | 57g |
| Sugars per 100g | 36.8g |
| Fibre per 100g | 0.8g |
| Protein per 100g | 2.9g |
| Salt per 100g | 0.54g |
| Suggested portion | 15g |
| Energy per 15g | 365 kJ / 88 kcal |
| Fat per 15g | 5.7g |
| Saturates per 15g | 1.1g |
| Carbohydrate per 15g | 8.5g |
| Sugars per 15g | 5.5g |
| Fibre per 15g | 0.1g |
| Protein per 15g | 0.4g |
| Salt per 15g | 0.08g |
Allergen Information
Contains: Wheat, Soy.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Lotus Biscoff Creamy Cookie Butter, 400 g
$21.99
The Complete Guide
Ways To Use It
- On toast and pancakes. The obvious one, and the reason most jars get bought. A thin layer is plenty; it is sweeter than peanut butter.
- Cookie butter stuffed anything. Spoon a teaspoon into the center of cookie dough balls, muffin batter or French toast before cooking.
- Frosting and filling. Beat half a cup into softened butter and powdered sugar for a cookie butter frosting, or spread it between cake layers.
- Dessert drizzle. Warm 2 tablespoons for 15 seconds and pour over ice cream, waffles or a baked apple.
- No-bake bars and truffles. Mix with crushed Biscoff cookies and chill.
- Coffee. Stir a teaspoon into hot coffee or blend it into an iced latte.
- Dipping. Apple slices, pretzels, strawberries and graham crackers.
Tips And Common Mistakes
- Keep it at room temperature. Refrigerating makes it hard and chalky, and it never quite recovers the same texture. The cupboard is right.
- Warm it to make it pourable. Fifteen seconds in the microwave takes it from spreadable to drizzly. Do not boil it; the oil separates.
- Stir separation back in. A little oil on top is normal, like natural peanut butter. Mix it with a dry knife.
- Swap it for peanut butter carefully. It works in cookies and no-bake bars, but it is sweeter and has less protein and fat structure, so a recipe may come out softer. Cut the sugar slightly.
- Use a dry spoon. Water in the jar is what shortens its life.
Who It's For
- Biscoff cookie fans who want the spread version in the big 400 g jar
- Bakers making stuffed cookies, cheesecake, frosting or no-bake bars
- Vegan households looking for a rich spread with no dairy or egg
- Anyone with a peanut or tree nut allergy who still wants a sweet spread for toast
Recipes to Make
Cookie Butter Stuffed Cookies
Ingredients
- 1/2 cup Lotus Biscoff Creamy Cookie Butter, plus more for the filling
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Steps
- Scoop 16 teaspoons of cookie butter onto a parchment-lined plate and freeze 1 hour until firm.
- Beat the butter, 1/2 cup cookie butter and both sugars until fluffy. Beat in the egg and vanilla.
- Stir in the flour, baking soda and salt until just combined.
- Flatten a tablespoon of dough in your palm, set a frozen cookie butter disc in the center, add another tablespoon of dough on top and seal the edges into a ball.
- Bake at 350 F for 11 to 12 minutes, until the edges are set and the centers look soft. Cool 10 minutes on the sheet.
Tip: Freezing the filling is the whole trick. Soft cookie butter leaks out the sides as the cookie spreads.
No-Bake Biscoff Cheesecake Bars
Ingredients
- 20 Biscoff cookies, crushed fine
- 5 tbsp butter, melted
- 16 oz cream cheese, softened
- 3/4 cup Lotus Biscoff Creamy Cookie Butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 1/4 cup cookie butter, warmed, for the top
Steps
- Line an 8 inch square pan with parchment. Mix the cookie crumbs with the melted butter and press firmly into the base. Chill 20 minutes.
- Beat the cream cheese, 3/4 cup cookie butter, powdered sugar and vanilla until smooth.
- Whip the cream to stiff peaks and fold it in.
- Spread over the crust and smooth the top. Drizzle the warmed cookie butter over it and swirl with a knife.
- Chill 5 hours or overnight, then lift out and cut into 16 bars.
Tip: Warm the drizzle only until it pours. Hot cookie butter sinks into the filling instead of sitting on top.
Questions About This Product
The things people actually want to know before they cook with it.
Is this creamy or crunchy?
This is the smooth Creamy version. Crunchy Biscoff is a separate variety.
Why is the nutrition listed per 100 g?
This is the 400 g European jar, so nutrition is given per 100 g and per 15 g portion instead of per two tablespoons.
What does it taste like?
It tastes just like Lotus Biscoff cookies, with deep caramel notes and a hint of cinnamon.
Why is my spread hard or oily?
Temperature. A cold kitchen makes it firm and hard to spread, and a warm one can make it soft and oily. Keep it in the 63°F to 73°F range and stir if oil rises to the top.
Should I refrigerate it?
No. The cupboard is right. Refrigerating turns it hard and chalky, and the texture does not fully come back.
Can I use it in place of peanut butter?
In cookies, no-bake bars and frosting, yes. It is sweeter and has less protein and fat structure than peanut butter, so bakes come out a little softer. Cut the sugar in the recipe slightly to compensate.
What Shoppers Say
Honest reviews from people who actually bought it.