Biscoff Tiffin
A decadent, no-bake refrigerator cake featuring the iconic spiced flavor of Biscoff biscuits and spread, topped with smooth white chocolate.
Ingredients
Scale
- 250 grams Lotus Biscoff Biscuits
- 100 grams Unsalted Butter
- 200 grams Biscoff Spread (Smooth)
- 2 tablespoons Golden Syrup
- 250 grams White Chocolate
- 2 tablespoons Biscoff Spread (for drizzling)
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.
- Roughly crush the Biscoff biscuits into a mix of fine crumbs and small chunks.
- In a large saucepan, melt the butter, 200g of Biscoff spread, golden syrup, and salt over low heat until smooth.
- Remove from heat and stir in the vanilla extract.
- Add the crushed biscuits to the pan and stir until they are completely coated.
- Press the mixture firmly into the prepared pan and smooth the top.
- Melt the white chocolate gently and pour it over the biscuit base.
- Melt the remaining 2 tablespoons of Biscoff spread, drizzle it over the white chocolate, and swirl with a toothpick.
- Chill in the refrigerator for at least 2 hours before slicing into squares.
Notes
- Use a hot knife to slice the tiffin for clean edges.
- Allow the tiffin to sit at room temperature for 10 minutes before cutting to prevent the chocolate from cracking.
- Crunchy Biscoff spread can be used for added texture in the base.
Find it online: https://dishmio.com/biscoff-tiffin/