Known for its distinctive speculoos, cinnamon flavour with notes of malt and caramel, Biscoff spread has a wealth of bakery applications! 

Biscoff is one of the very few flavours a customer can name before they taste it, and on a counter that recognition is worth real money. This is the original caramelised biscuit spread from Lotus, in a 3kg catering tub built for a working kitchen rather than a breakfast table.

It is made with 58% caramelised biscuits, which is where the whole flavour comes from – toasted sugar, caramel and cinnamon, rather than anything added on top. Straight from the tub it is smooth enough to pipe without warming at all, so it goes into a bag and into a cooled doughnut in one move. Warm it gently and it loosens into a drizzle or a glaze; leave it at room temperature and it holds a clean layer in a traybake.

What Is Biscoff Spread?

Biscoff spread is speculoos biscuit ground into a smooth paste with rapeseed oil and sugar. There is no chocolate and no caramel sauce in it; the caramel note is the biscuit itself, baked dark and then milled. It is made in Belgium, and it is the same biscuit that arrives next to a cup of coffee, which is exactly why your customers already know what it tastes like.

How to Use Lotus Biscoff Spread

Use it cold for anything you are piping into a finished item. It fills doughnuts, beignets, cronuts and choux straight from the tub, and it will pipe into a croissant without tearing the crumb. For cakes, spread it between layers with a palette knife, or fold a little into buttercream to carry the flavour through a whole tier.

Warm it and it changes job. A short burst in the microwave or a few minutes over a warm bain-marie loosens it into a pourable glaze for doughnuts, tarts and cheesecakes, and it sets back to a soft, spoonable finish as it cools. Do not take it too hot or too fast; like any high-sugar paste it will catch, and you cannot bring the flavour back once it has.

It is a post-bake filling. Fill and finish after the oven, and use it as a layer, a centre or a topping rather than baking it into a batter.

Pairings and Ideas

Biscoff pairs happily with dark chocolate, milk chocolate, banana, coffee, brown butter, orange and anything with a burnt-sugar edge. A few to try:

• Biscoff filled doughnuts finished with a crumb of the same biscuit
• A Biscoffaire shortbread; millionaire's, with the caramel layer swapped for Biscoff
• Cookie pie with a Biscoff core, baked and then filled while still warm
• Banana and Biscoff traybake, glazed with the warmed spread
• Biscoff buttercream between layers of a dark chocolate sponge
• A cheesecake base of crushed biscuit with a Biscoff ripple through the cake