Lotus Biscoff Topping Sauce is the caramelised biscuit your customers already know, turned into a sauce. More than half of it, 52%, is the original Lotus Biscoff biscuit, and you can taste it on a sundae, a waffle or a latte.

It is made in Belgium and comes in a 1kg squeezy bottle. Give it a shake before use, then squeeze it straight on. The bottle is made to sit on the counter, where the name does some of the selling for you.

The Original Caramelised Biscuit, as a Sauce

Lotus describes this as its original caramelised biscuit sauce. The biscuit is baked from wheat flour, sugar, candy sugar syrup and cinnamon, and for the sauce it is blended with rapeseed oil, sugar and an emulsifier. There are no colours and no added flavours, and the palm oil in the biscuit comes from sustainable, certified plantations. The sauce is suitable for vegans and is certified halal. It contains wheat and soya.

How to Serve It 

Drizzle it over ice cream, pancakes, waffles and cheesecake, or stir it into lattes, milkshakes and hot chocolates for a Biscoff twist. It suits dessert shops, ice cream vans and cafés alike. Keep the bottle at room temperature and away from direct sunlight; it keeps for 12 months.

Pairings and Ideas 

Caramelised biscuit works with coffee, banana, apple, cream and dark chocolate.

• Banana pancake stack with Biscoff sauce and cream
• Biscoff latte
• Biscoff cheesecake
• Vanilla sundae with Biscoff sauce and crushed biscuit
• Warm waffle with Biscoff sauce and cream
• Biscoff milkshake