People are going crazy for Lotus Biscoff, the caramelised, shortbread-type biscuit whose popularity has sparked a confectionary craze, but what is its unique appeal and why is it so popular now?
Found in hairdressers and cafes everywhere, London foodies have also got in on the act, with Instagrammer Eloise Head sharing a three-ingredient Lotus Biscoff cake with the 709k followers on her Fitwaffle page.
Biscoff has been around for a long time, like a continental Rich Tea, average and slightly old-fashioned looking. Neatly wrapped in film, it’s the perfect accompaniment to your coffee.
But in recent years it’s undergone something of a revival, becoming an all round dessert ingredient, with the arrival of the Biscoff spread a real game changer.
Lotus Biscoff’s UK Instagram page has a loyal 65k followers featuring recipes, tips and dessert inspiration that will leave you salivating.
The spread, marketed as peanut butter-like crunchy or smooth, is now widely used in cake, ice cream, brownies, cheesecake and on cupcakes as a buttercream icing, the list goes on.
But it’s equally delicious as a simple accompaniment to toast, apple slices, or even straight from the jar.
Iceland has been quick to spot the trend, exclusively selling the new Vienetta-style Biscoff ice cream cake, which launched last month and has gone down a storm online following the success of the Magnum-style ice creams.
Other, savvy brand collaborations with the likes of Five Guys, for a milkshake and Krispy Kreme donuts are also tapping into a new generation and creating a buzz.
Not bad for a biscuit long associated with airplane snacks.
Biscoff spread landed in the UK in 2009 and is the brainchild of Els Scheepers, who appeared on the Belgian equivalent of Dragon’s Den in 2007.
Her recipe made it to the final and impressed Lotus Bakeries so much that it approached her to make the product a reality.
It sold out just three hours after its release in Belgium, and has been a massive hit here in the UK too. It’s been going strong ever since.
For Eloise’s cake recipe, all you’ll need are two large eggs, a pinch of baking powder and a jar of Biscoff spread.
400g Biscoff spread, melted + 125g for the topping
1½ tsp baking powder
2 large eggs
Melt Biscoff in the microwave, then add in baking powder. Crack the eggs into it and whisk until it’s all combined.
Pour into a seven inch tin and bake for 30 minutes at 160 degrees Celsius. Use the remaining Biscoff as icing, allowing it to drip down the sides.
Elouise wrote on Instagram: ‘I am so blown away by how well this turned out! You literally only need Biscoff spread, baking powder and eggs. ‘It’s super quick and easy to make and it’s soo moist and Biscoff-y.’
The Biscoff brand, and its parent company Lotus, began in a bakery in Lembeke, Belgium, it’s still headquartered in the small town, and run by the same family.
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