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  1. Crush 220g Biscoff biscuits
    Pour into a bowl
    Set aside 2 tbsp
    Mix in 60g unsalted butter (melted)
    Mix until combined
    Put in a baking tray lined with baking paper (square)
    Press down firmly

    In a seperate bowl
    Mix 500g cream cheese and room temperature with 150g biscoff spread and 100g of icing sugar
    Mix until combined
    Scoop onto the base
    Smooth it out
    Pour melted biscoff spread (200g)
    Add the leftover 2tbsp of crushed biscuits around the edges of the base
    Add one biscoff biscuit in the centre
    Refrigerate until set
    ENJOY!

  2. crush 200g lotus biscuits

    set aside 2 tbsp

    add 60g unsalted butter melted

    mix then add to an 8 by 8 baking tray and smooth out.

    500g cream cheese +

    150g biscoff spread +

    100g icing sugar

    whisk

    even cream out onto biscuit base

    200g melted biscoff spread on top

    sprinkle crumbs around edge and one biscuit in the middle

    refrigerate for 3 hrs

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