"If we could learn to like ourselves, even a little, maybe our cruelties and angers might melt away. "
- John Steinbeck
Another trend this 2020 after dalgona that has set the baking industry on fire! Yes, you heard it right.
Every second story on facebook and Insta is about some product made using Biscoff and every third you tube tutorial is offering its variations.
Wondering what it is and how to use it?
Thanks to the Belgian baker named Jan Boone Sr born in 1932, Lotus Biscoff boomed as caramelised biscuit made from natural ingredients. It could be married perfectly with coffee, and hence ‘Biscoff’ emerged as a combination of ‘biscuit’ and ‘coffee’. Many airlines during that time started serving it with their beverages which was an amazing fit giving an enduring appeal of the crispy yet chewy biscuit with an overlay of caramel.
This Business was family owned and has now reached new heights where the company now produces, sandwich biscuits, ice cream and a spread that’s even more decadent than Nutella noted by few sources on internet.
The home baking industry is at its peak with the trials of variations. These days we see Lotus Biscoff sandesh, milkshakes, cheesecakes, cakes, icecreams , frozen desserts. More to add even the crossovers like tartffins ( Tarts and Muffins) etc.
Though there are few denigrators who claim that it biscoff belongs to the extended family of Parle- G, but I feel its unique taste definitely a differentiator. And its versatile usage cannot be skipped. The Biscoff spread is working wonder for in cake and cheese cake recipes.
Biscoff spread is a peanut butter-like spread made of speculoos cookies. They are buttery, brown sugar and spice-flavored cookies that are similar to gingersnaps and are popular in the Netherlands and in India too. The spread is smooth and creamy, with a deep brown sugar, butter and spice flavor to it. In other words, it is a spreadable cookie and it is delicious.
The spread isn’t available at all grocery stores, but many have started getting it now. The spread is excellent on bread, biscuits or even simply spread onto crackers. And not to miss the baking applications, too, using it in a similar way to peanut butter. The spread is addictive and you probably won’t have any problem coming up with new ways to use it in your own kitchen – including sneaking a spoonful or two straight from the jar.
So now that you know a little about biscoff stay tuned with me next week to check out few recipes using biscoff and definitely they can be a part of you Dusshera and Diwali hampers.