Friday, August 9, 2013

Friday Foodie Favorites: Biscoff Cookie Spread

     Today's post is all about the IRRESISTIBLE Lotus Biscoff European Cookie Spread.  One of my friend's told me about it and I was hooked the first spoonful I tasted right out of the jar! Not even kidding! Just had to try it before spreading it on some cinnamon toast, which was Awe-SOME, of course!  There are so many endless possibilities on what to spread it on but also to bake!  

I spread it on some cinnamon toast then sprinkled on some crushed banana chips.

  I found a great recipe to try it out on from Created By Diane for some Biscoff Scones.  
I love making scones, and Biscoff scones sound too good to be true!


2 cups flour (sifted)
1/4 cup brown sugar (packed)
3 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter
1/4 cup buttermilk
2 tsp vanilla extract
2 eggs (room temperature)
4 TBsp Crunch Biscoff Spread

1/2 cup powdered sugar (sifted)
1-2 TBsp Creamy Biscoff Spread
1 TBsp corn syrup
3 tsp water

4 Biscoff Cookies

How to make them:

Preheat oven to 400 degrees.
Line baking sheets with parchment paper.
Sift flour, sugar, baking powder and salt together.
Cut in the butter until mixture resembles coarse crumbs.
Add the buttermilk, vanilla, eggs, and Crunchy Biscoff spread, mix, then turn out on a floured surface.
Knead until all combined.
Cut with floured cookie cutter.
Bake for 10 minutes or until golden.
Cool completely on wire rack before glazing.

Mix powdered sugar, Creamy Biscoff Spread, corn syrup, and about 3 tsp water.
Mix until smooth and creamy.
Add more water to thin to desired consistency.
Dip tops of scones into the glaze.

Put cookies in a Ziploc bag and roll into crumbs with a rolling pin.
Sprinkle cookie crumbs on top of the glaze then ENJOY!

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