The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by Katrina Bahl

  • Easy Biscoff granola

    Easy Biscoff granola (page 2)

    from The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More The Biscoff Cookie & Spread Cookbook by Katrina Bahl

    • Categories: Quick / easy; Breakfast / brunch; Snacks
    • Ingredients: Biscoff spread; honey; old-fashioned oats
    • Accompaniments: Biscoff apple sandwiches
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Notes about Recipes in this book

  • Biscoff blossoms

    • Kinhawaii on January 20, 2022

      Used the online recipe, made nice soft cookies, mildly biscoff tasting- tasted the chocolate more. Used half a dove bar square each since I didn’t have enough chocolate but it was more than enough.

  • Biscoff chocolate chip cookies

    • Christine on March 06, 2018

      Chewy and delicious! I used semi-sweet chocolate chips instead of milk chocolate. I also think the spiced dough would work really well with white chocolate chips -- with or without dried cranberries.

  • Biscoff oatmeal raisin cookies

    • Christine on March 05, 2015

      Delicious! I substituted a combination of dried cranberries and dried cherries for the raisins. I love a chewy cookie which often means slightly under-baking and then letting them sit on the hot pan a few extra minutes once out of the oven (which was the method called for here), but since these didn't spread much, I didn't feel the 8-10 minute baking time was enough after checking them. They needed more like 12-14 minutes in my oven. My oven does tend to need the longer amount of time or extra time for many recipes though, so use your judgement. Once cool, they weren't super-chewy, but they weren't too hard or crunchy either. Would definitely make again.

  • Biscoff coffee cake with Biscoff crumb topping

    • Christine on March 05, 2015

      A moist, delicious crumb cake, but there is definitely an error in the baking time. I halved the recipe and baked it in an 8x8 baking dish instead of a 13x9. Recipe states 30-35 minutes for the 13x9, but my 8x8 (which was spread thinner than the original recipe as an 8x8 is a little bit larger than necessary for a half recipe), needed 50-55 minutes. When I checked at 30 minutes, the entire cake jiggled as I tried to pull the rack out -- still completely raw. My oven tends to need the longer amount of time or extra time, but this was off by much more than usual. Normally, I am known to double the crumbs for a crumb cake, but the proportion of cake to crumbs in this recipe was perfect. I did substitute some extra flour for the cookie crumbs in the topping because I didn't have any on hand.

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Reviews about this book

  • ISBN 10 1581572263
  • ISBN 13 9781581572261
  • Linked ISBNs
  • Published Nov 03 2014
  • Format Paperback
  • Page Count 170
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Baking with Biscoff spread--the addictive and gingery cookie butter that's swept the food blogger world.

Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff cookie spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

Home chefs everywhere have embraced the spread and the cookies as go-to ingredients for cakes, mousses, candies, and more. Blogger Katrina Bahl helped spark the trend. Here she offers more than 70 simple yet unique recipes starring Biscoff spread and cookies, as well as the gorgeous photographs her readers have grown to expect.

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