Sugar et al

Because Life is a blend of flavours...

Biscoff Thumbprint Cookies

1|05|2024

Biscoff thumbprint cookies are the next level treats in cookie universe. Biscoff on it’s own is a cookie spread, then imagine putting that spread on a chocolate cookie base that is rolled in Biscoff biscuits. All I can say is that this triple dose of cookie magic is every bit amazing.

Biscoff Thumbprint Cookies

I used a spiral mold for the Biscoff centres. All it requires is to pour melted Biscoff spread in the mold and freeze them. If you don’t have a mold, you can just add melted Biscoff in the indentation once the cookies are baked. My favourite part has to be the chocolatey edges covered in Biscoff crumbs and gooey middle. If you’re wondering if freezing Biscoff spread and allowing it to come to room temperature will alter the taste or texture, the answer is no. It doesn’t affect anything and the shape is retained very well.
I’m excited to try a Nutella version of these in the near future.

Biscoff Thumbprint Cookies

Love Biscoff? You’ll love this No bake Biscoff cheesecake

Biscoff Thumbprint Cookies
Yields 12-15 cookies

1/2 cup Biscoff cookie spread, melted in short bursts of 5 seconds in the microwave
1 cup (125 g) plain flour less 1 tbsp
1 tbsp (8 g) corn starch
1/4 cup ( 22 g) Dutch processed cocoa powder
a pinch salt 
1/2 cup (100 g) castor/granulated sugar
1/2 cup (114 g) unsalted butter, room temperature
1 medium egg
1 tsp vanilla extract
5-6 Biscoff biscuits, crushed

Pour melted Biscoff spread in molds. Freeze until firm (about 30-40 mins).

In a medium bowl, whisk together flour, corn starch, cocoa powder and salt.
In a large bowl, beat the butter and sugar together until combined (do not over mix). Add the egg and vanilla. Beat to combine. Add the flour mixture and beat at low speed (approx 30 seconds).

The dough is ready when you’re able to easily form balls with your hands. If it’s too sticky or dfficult to handle, place in the fridge for 15-20 mins.

Preheat oven to 180 degrees C (350 degrres F), Line two baking sheets with baking paper. Place the crushed biscoff biscuits on a shallow plate. Scoop out about 1.5 tbsp of dough into balls, roll in crushed Biscoff biscuits and place on lined trays. Using a spoon, make an indentation in the middle.
Bake for 12-15 mins or until slightly golden and set.

Remove from oven. While cookies are still warm, use the spoon again to make a wide hole in the middle, in the size of the biscoff spirals. Be careful not to go all the way through. Allow cookies to cool down, Unmold the frozen Biscoff spirals and place in the space created for them. The biscoff will stick to the cookies as it keep thawing to room temperature.

Biscoff and Mini Eggs Cheesecake

11|03|2024

What can be more decadent and festive than a no bake Biscoff topped Mini eggs cheesecake that is really easy to make and just insanely delicious. Easter is just around the corner and a lot of chocolate eggs have made it into my kitchen. I love that the mini eggs are coloured and they add vibrancy to the treats

Biscoff and Mini eggs Cheesecake

The Biscoff and Mini eggs cheesecake has a Biscoff cookie crust, a smooth Biscoff filling encasing crushed mini eggs and the best part is the topping. Many have asked me how I acheived the beautiful design, but it’s actually just melted Biscoff that has been frozen in a mold. In fact the swirl design mold is a best seller from my store. It adds a touch of style and very eye catching no matter how you use it. You could also use Nutella the same way in the mold. If don’t have a mold, just spread melted Biscoff which is not very hot over the cheesecake and allow it to drip over the sides.

Biscoff and Mini eggs Cheesecake

This is a truly decadent and unforgettable treat, that people are going to thank you for. The fact that there is no gelatine and no eggs makes it available to a wider palate. Now the question is, which one do you love more? Biscoff or Mini eggs?

Biscoff and Mini eggs Cheesecake
Biscoff and Mini eggs Cheesecake

Love cheesecake? You will love my Skinny Blueberry Cheesecake or Baked Ricotta cheesecake

Biscoff and Mini Eggs Cheesecake
Makes an 8 inch round cheesecake

200 g Biscoff cookies
75 g unsalted butter, melted
312 g (11 oz) full fat cream cheese, room temperature
2/3 cup castor/granulated sugar
1/2 cup smooth Biscoff spread
1 tsp vanilla extract
1 cup (240 ml) thickened cream, whipped to stiff peaks
1/2 cup Mini eggs, chopped

Topping
1/2 cup Biscoff, melted (more if desired)
Mini eggs, to decorate

Make the cheesecake crust: Grease the base and sides of an 8 inch (20 cm) spring form pan with 3 inch (8 cm) height and line the base with baking paper. Place the spring form pan on a baking sheet for ease of movement, in and out of the fridge.

Place the Biscoff cookies in a food processor and process until they resemble fine crumbs. Remove 3 tbsps of the crumbed cookies and set aside for decorating later.
Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of the prepared pan. Place the pan in the fridge for 30 minutes to chill.

Make the cheesecake filling : In a large bowl, beat together cream cheese and sugar until smooth. Add Biscoff spread and vanilla and beat until well combined. Fold in the whipped cream, little at a time until no white streaks appear and the filling is smooth. Fold in the mini eggs.

Pour or dollop the cheesecake filling over the prepared crust. Gently tap the pan a few times on a flat surface to ensure the filling is evenly distributed withing the pan. Smoothen the surface with an offset spatula. Place the pan in the fridge for about 5-6 hours, preferable overnight.

Make the Biscoff topping : Pour melted Biscoff into the mold that has been placed on a flat tray for ease of movement. Tap the mold a few times so that the Biscoff is spread nicely into the design of the mold. Freeze for about an hour or until completely set.

Assemble : Unmold the frozen biscoff topping and place on the set cheesecake. Allow the frozen Biscoff to thaw in the fridge for a couple of hours. If desired, decoate the edges of the cheesecake with biscoff crumbs. Top with mini eggs. Slice and enjoy!