Biscoff Cookies Vs Graham Crackers
- January 14, 2022
Some weeks ago, EmmaMaree, who is Scottish and hence not in the US, made a comment on Twitter that she was looking for a British alternative to Graham Crackers.I believe she was trying to make something based on a US recipe, and since Graham Crackers are not common fair in the British Isles, she needed an appropriate substitute.Perceiving myself to be in a position to assist (I live in the US and have had Graham Crackers, and I am an ex-pat Brit, so I am also familiar with Digestives), I noted that while Digestives come somewhat close to the taste of Graham Crackers (though perhaps not quite as malty), the consistency is all wrong.And this is where I am at a disadvantage, because it has been a number of years since I lived and shopped regularly in the UK.However, I promised Emma that when my brothers visit, I will have them try a Graham Cracker and give me their opinion.I then presented him with the challenge: What UK product that you can get at a regular store (e.g., Tesco) does that taste like?Sort of like the taste of a Digestive (perhaps maltier), but with the consistency of a Garibaldi without the raisins.Oh, and while I have your attention, in case you missed my article, don’t forget to sign up for the Déjà Vu Blogfest, which is taking place on December 16. .
An Ode to Biscoff Cookies
While your seat neighbor goes to town on a plastic-wrapped wad of ambiguous sandwich, everything is oval cookies and European happiness to you.Everything else about an airplane tastes like stale air and minimal personal space, but with Biscoff, you're still in Belgium sipping a latte with speculoos in tow.Or giant cinnamon Teddy Grahams, but instead of the shellacked belly button, they don a raised Lotus tattoo.The cookies were introduced to airplanes in 1985 as a result of a Lotus Foods-airline partnership, but they've been parading around Europe since 1932—in other words, they could be my grandma.You used to have to fly to enjoy them, and despite the success of demanding Americans getting these available in stores, the package does still read "the airline cookie.".These days, there's a Biscoff cookie butter, too (a phenomenon that has been taking the world by storm of late).Besides, there are much better things to do with the cookies than blend them into oblivion with oil and sugar: Mix them with butter to make piecrust. .
Cinnamon Cheesecake Bars with Biscoff Cookie Crust
So, while he was off doing boy things all day, I stayed home and baked him his favorite dessert.Obviously, I went and one-upped myself in the cheesecake department and used crushed Biscoff cookies for the crust instead of graham crackers.He usually eats them dipped in Biscoff spread, which let’s be honest, is kind of weird.I loaded it up with cinnamon for a perfect Fall treat that paired great with the spiced cookie crust.I think they’re great for baked goods, because I like to taste my food before sticking it in the oven.I slowly added cinnamon to this recipe to find the perfect amount.Had I not used Safest Choice Eggs, I might not have felt so safe taste testing this cheesecake batter!But, I had no worries which led to me adding just the right amount of cinnamon for a perfectly flavored cake that I totally can not get enough of.▢ 6 tablespoons butter melted For the cheesecake: ▢ 16 ounces cream cheese, room temperature.▢ 2 teaspoons vanilla extract Instructions Preheat the oven to 325 degrees.In a medium bowl, mix together the cookie crumbs and melted butter. .
Lotus Biscoff Cheesecake
Lotus biscoff spread has been very prominent in the spotlight in the Middle East for a while now, and it doesn’t look like it’s changing anytime soon.Similar to peanut butter in consistency, it instead has the flavor of cinnamon biscuits.Basically the flavor of the famous Lotus biscuits (which I’ll always associate with international flights) but in a spreadable form.The cinnamon graham flavor of the spread mimics the crust so it has a really nice harmony.I made this for the birthday of a friend who is both lotus and cheesecake crazy and it was a big hit, so I knew I had to share it here.We also use melted butter to bind the crumbs and a pinch of cinnamon for extra flavor.The topping: The real biscoff factor here comes from microwaving some of the spread until runny and spreadable, and pouring it on the finished cheescake, as thick a layer as you like it.To make the crust, you need crushed biscuit or cracker crumbs.I sometimes put them in a large freezer bag and whack them thoroughly with a rolling pin.Mix with the melted butter and a pinch of cinnamon until moistened all over then you’ll press this into your prepared pan.I like using the bottom of a measuring cup to really pack the crust smoothly into the pan to avoid it crumbling when cut.Temperature changes, so avoid opening the oven door while cheesecake is baking.Keeping the cheesecake in the turned off oven for 5-6 hours so it’ll cool gradually (and avoid those rapid temperature changes as discussed above).This means wrapping your pan sides and bottom with heavy duty aluminium foil to avoid water leaking in, then placing cheesecake in a large roasting pan.This steams the cheesecake and allow sit to cook evenly and slowly avoiding cracks.Signs that your cheesecake is baked is to have set edges, a little golden and puffy, but still a softer center that might be a little jiggly.Don’t worry, it’ll set as it cools and that’s what keeps the cheesecake so creamy and soft.So without further ado, go make this luscious lotus biscoff cheesecake and let me know what you think in the comments below!whole lotus(biscoff) biscuits for topping Instructions For the crust: In a mixing bowl, combine both crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout.Press along the bottom and sides of a lightly greased 9 inch springform pan.Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.Store cheesecake in fridge after this time period is over until chilled, then you can go on to topping and decorating it. .
Quick and Easy Biscoff S'mores
I owe it all to my hubby who first suggested a Biscoff version of my Nutella filed s’mores cupcakes.He got me thinking about what else I could use Biscoff cookies for, and then all of the sudden I realized how incredibly delicious they’d be instead of graham crackers!I’ve discovered that almost all of our local grocery stores now carry sleeves of Biscoff cookies which is good news for all of us non-frequent flyers 😉 I picked up a package or two, ate some and used the rest to make these treats.First off you need to line a baking sheet with parchment paper to prevent any mallows or chocolate from making a sticky mess.Then cut 12 large marshmallows in half (I used my kitchen shears) and adhere the sticky side to the chocolate. .
6 Best Cookies for Banana Pudding (Plus 3 You Should Never Use
Crumbed cookies created uneven layers making it difficult to completely coat the bananas in pudding.In 1921 Mrs. Kerley submitted a banana pudding recipe to the Pantagraph, a local newspaper in Illinois.She used vanilla wafers in her recipe instead of a sponge cake which was traditionally used in the pudding.A recipe for banana pudding even appears on the box of Nilla wafers today.box of Nilla wafers is sufficient for a recipe yielding 8 to 10 servings.It complimented the vanilla and banana flavors in the recipe, proving that you don’t always need a vanilla-flavored cookie.Texture: Butter cookies are crisp and crunchy and slightly softer than Nilla wafers.After two to four hours of chilling in the refrigerator, these cookies had softened, the flavors blended, and the pudding was mouthwatering.If you plan to make banana pudding the day before and refrigerate it overnight, you can’t go wrong with butter cookies.If you love to taste the cookie layer in banana pudding like I do, keep this in mind.Use Keebler Sandies Shortbread Cookies if you plan to make banana pudding 1 or 2 days early.Initially I didn’t like these cookies as much, but my opinion changed the longer the pudding was refrigerated.In fact, these thick shortbread cookies held up the best after refrigerating the pudding for 72 hours.Taste: The flavor of Lorna Doone shortbread cookies was forgettable.If you want to mix up the flavor of traditional banana pudding, try spiced biscoff cookies.Texture: After 24 hours, the cookie had softened, but it was in a thick layer in the pudding.Nabisco Gingersnaps were the cookie I was most excited about trying because I do love the taste of banana and ginger.And the ginger flavor distracted from the expected banana pudding taste.Cost: You won’t even need a full 1 pound box of gingersnaps for the recipe.So even though one box cost more than all of the sampled cookies and crackers, you will have plenty of leftovers.Lady fingers were the original substitute for sponge cake in early banana pudding recipes.This may help tone down an overly sweet banana pudding recipe.Lady fingers may have been a good alternate years ago, but better choices exist today.Taste and texture: Lady fingers are a bit bland and slightly stale.Since I make not-too-sweet banana pudding, lady fingers didn’t quite work for my recipe.Placing the crackers flat, rather than crumbling them, helped keep the layers even, making it easier to completely coat the bananas.I would reach for graham crackers if I did not have butter cookies or vanilla wafers.Texture: At 48 and 72 hours, there was no longer a distinct graham cracker layer anymore.Cost: The same as regular graham crackers and similar to Nilla wafers.I had high hopes for light, flaky, buttery club crackers.Taste and texture: Despite the nice buttery flavor, I couldn’t get past the saltiness.A quick search showed that Kellogg’s does not make a reduced salt or no-salt club cracker.When layered in the pudding the texture was a soggy, gummy, bland mess.Nilla wafers win for best overall taste, texture, and cost effectiveness.Butter cookies, shortbread, and graham crackers are all excellent choices.I didn’t need to taste more vanilla in a recipe, but the butter flavor hit the spot.If you are going to make banana pudding ahead of time (especially over 24 hours early), use Keebler Shortbread cookies.If you want to veer from traditional banana pudding, Lotus Biscoff cookies are a good place to start.Crumbling any cookie or cracker made the layers uneven, making it more difficult to completely coat the sliced bananas.Submerged and well-coated bananas resulted in slower browning keeping the pudding fresh longer.Don’t crumble the cookie layer unless you will eat the pudding within a few hours.FOLLOW ME on PINTEREST and INSTAGRAM to keep up with the latest tutorials, favorite recipes and interesting happenings.This recipe is just sweet enough with a creamy, mousse-like pudding, your choice of vanilla wafers or butter cookies, and ripe bananas.STIR pudding mix into 1 ¾ cups milk in a saucepan.Bring to boil over medium heat, stirring constantly.Mix the Banana Pudding POUR the heavy whipping cream into a deep bowl.STIR 3 or 4 tablespoons of granulated sugar into the heavy whipping cream.PEEL and SLICE the bananas into ¼ inch round disks.GENEROUSLY SPREAD pudding over the bananas, covering them completely.CONTINUE LAYERING cookies, bananas, and pudding until the serving dish is full.BEFORE SERVING, garnish the pudding with cookie crumbs and freshly sliced bananas.COVER and refrigerate leftovers up to 72 hours or until the bananas are no longer fresh.If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page.
Easy Key Lime Pie with Biscoff Crust
The sweetened whipped cream on the top is the perfect compliment to the tangy filling.The filling only calls for 3 ingredients – sweetened condensed milk, egg yolks, and limes.Using crushed Biscoff cookies in the crust adds and extra depth of flavor.It’s still mighty tasty with graham cracker crumbs, but give the biscoff cookies a try!To skip my tips and tricks and just get to the full printable recipe card, simply scroll to the bottom of the post.It is so easy, and tastes infinitely better than store bought, but if you are really in a rush, you can purchase a graham cracker crust.To finish off your cooled pie, you are going to top it with fresh whipped cream sweetened with powdered sugar.I like to spread the whipped cream over the entire pie, but you can garnish each slice individually if you prefer.Because of the eggs and whipped cream, leftover key lime pie must be stored in the refrigerator.Some authentic key lime pie recipes call for a meringue topping instead of whipped cream.We love our key lime pie crust made with biscoff cookies, but graham crackers still taste amazing.Traditional key lime pie filling is yellow, due to the egg yolks.1/3 cup melted butter Filling 1 14 oz can sweetened condensed milk.zest of 1 lime, optional Topping 3/4 cup heavy cream, whipped.Stir together the crumbs and melted butter, and press into the bottom and up the sides of a 9" pie pan.Whisk together sweetened condensed milk and egg yolks in a mixing bowl till smooth.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.(originally published in November 2008; updated January 2021 with new photos and crust recipe).Even if you are a beginning baker, you can impress your friends and family with this homemade key lime pie. .
Biscoff Cheesecake with Cookie Crust and Cookie Butter Drizzle
This cheesecake is decadent, creamy, and totally irresistible thanks to a generous drizzle of warm cookie butter.It’s hard enough to fit cake pans into my oven, let alone a water bath.Thanks to a very gradual cooking and cooling process, this cheesecake recipe doesn’t require a water bath!Cooking it low and slow gives it an amazing texture, and letting the cheesecake gradually cool in the oven minimizes any risk of cracking.This can easily be done in a food processor or you can crush the cookies in a ziploc bag with a rolling pin.This can easily be done in a food processor or you can crush the cookies in a ziploc bag with a rolling pin.– To keep things simple I use salted butter to make the graham cracker crust.You could bake it in a 10-inch springform pan too, but the crust will be thinner and the cheesecake won’t be as tall.Sadly this recipe makes too much batter to be baked in any springform pan smaller than 9-inches.Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh.After it’s baked and cooled, release the collar from the springform pan then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate.Whether you’re freezing or refrigerating this cheesecake, wait to add the cookie butter drizzle and whipped cream until you’re ready to cut into it.It helps ensure your cheesecake has the perfect consistency once it’s cooled and it prevents cracking.It helps ensure your cheesecake has the perfect consistency once it’s cooled and it prevents cracking.Fill a tall cup with hot water and drip a sharp knife into it. .
How Biscoff Cookies Became an Iconic Plane Snack
Eating Biscoffs is one of those behaviors, like drinking tomato juice or weeping over a movie you actively chose not to see in theaters, that feels most natural on an airplane.Though Biscoffs are now available in some U.S. grocery stores and online through Amazon or Target, for a long time the they seemed to exist for Americans only as a gift from the friendly skies (even as they were widely available in Europe).The Biscoff brand, and its parent company Lotus, began in a bakery in Lembeke, Belgium, in 1932, and provided sweet relief after World War II before manufacturing advances made them easier to sell in the 1950s.“The mix of cinnamon, nutmeg, ginger, allspice, and cloves makes it quite a tasty treat, and because they are so small it’s very easy to eat more than a few of the smaller versions easily.”. .
Sweet, crunchy, cinnamony Biscoff cookies, crushed with butter and sugar, make for a delectable pie or cheesecake crust!I’ve been warned that he screams bloody murder when he meets new people, and I feel like I’m not a ‘kid person’ anyway, so wish me luck.Hang with the kid, relax and catch up, squeeze in some shopping, and make a few cupcake runs to Baked & Wired.I also learned that they’ve opened a Duck Donuts in DC, so that’s our first stop.People come here to find out how to make a Biscoff crust, and I wanted to deliver, so here you go.You don’t need to bake it, though I find that 8-10 minutes in the oven does help it hold together better, so I recommend it.I made this Cookie Butter Cheesecake with Biscoff Crust around the holidays, and you guys love that recipe.It’s a simple no-bake cheesecake filling, based from this ever-popular No Bake Peanut Butter Pie recipe.For the flavors to match up, you definitely want to pair that cheesecake filling with this Biscoff Crust.For a pie crust, these pictures are kinda pretty, don’t ya think?Biscoff Crust Sarah @ The Gold Lining Girl Sweet, crunchy, cinnamony Biscoff cookies, crushed with butter and sugar, make for a delectable pie or cheesecake crust!Reese’s Cup No Bake Peanut Butter Pie Recipe. .