A Biscoff biscuit base, topped with a Biscoff meringue swirl, with a hidden Biscoff core dunked in melted Biscoff spread.
This is a Biscoff lovers dream dessert!
There’s nothing quite like these sweet, light and fluffy ‘marshmallow’ swirls with a crunchy Biscoff shortbread base.
If you’re anything like me and you love Biscoff..this recipe is for you. With a hidden core of cookie butter spread, this recipe is sure to get your mouth-watering!
What is Biscoff?
Biscoff (aka cookie butter / Speculoos) is a caramelised biscuit, similar flavour and texture to gingerbread.
Biscoff is my favourite ingredient to bake with! It comes in 2 variations:
1. Biscoff biscuits / cookies
2. Biscoff ‘cookie butter’ spread
What is a Flødeboller?
It’s an iconic Danish chocolate-coated marshmallow treat which consist of a biscuit base topped with marshmallow-like filling and then coated in a hard shell of chocolate. They are also known as ‘Dream Puffs’.
In the UK, these are known as ‘Tea Cakes’. Brands such as ‘Tunnoks’ produce something very similar.
I have NEVER seen a Biscoff Flødeboller before so I am super excited to be sharing this brand new and ultra unique recipe!
It’s easy to make and they taste ‘out of this world’ good! You’ll just need to make them to see what I mean, but don’t blame me if you become obsessed with them..because I sure am- haha!
This recipe has 3 stages:
The base: I used my 3 ingredient biscuit / shortbread base but added in some ground Biscoff cookies to bring out as much Biscoff flavour in these treats as possible. It worked perfectly! You can really taste the Biscoff!
The meringue swirl: This isn’t marshmallow at all, it’s a Biscoff meringue swirl. It uses aquafaba, a sugar syrup and butter. Biting into one of these sweet delights is one of the most satisfying experiences.
This is like a Vegan Italian Meringue, but BETTER! I took some inspiration from the incredible ‘Gretchen’sVeganBakery’. I’ve been trying to make my own, completely unique Vegan Italian Meringue but my results are always the same as everyone else’s online- reduce aquafaba, make a sugar syrup, whip everything together with butter- haha! It’s like trying to make a unique American buttercream, impossible, hence why I want to give a little credit to Gretchen.
Defiantly check Gretchen out here.
The coating: A classic Flødeboller / tea cake is dunked in chocolate. I had the idea..why not dunk it in melted Biscoff spread?! It was one of those ‘light bulb’ moments which I didn’t know would work but it did and worked an absolute treat! The chilled meringue helps the Biscoff set, perfect for sprinkling over some Biscoff crumbs!
Looking for more VEGAN Biscoff recipes? Look no further:
Equipment you’ll need:
- A 2 inch, round cookie cutter
- Baking trays
- Piping bags
- A small and large round tip nozzle
- Heat proof glass
- Stand mixer / electric hand whisk
Preparation: 20 minutes
Baking time: 8-10
Ingredients for the base
- 100g of plain flour
- 50g of coconut oil (melted)
- 2 tablespoons of maple syrup
- 4 Biscoff biscuits (ground)
Ingredients for the cream filling
- 110g of chickpea brine (aquafaba)
- 140g of granulated / caster sugar
- 30ml of water
- 1/4 teaspoon of cream of tartar
- 125g of dairy-free butter or vegan shortening
- 25g of icing sugar
- 2 tablespoons of Biscoff spread
Ingredients for the Biscoff coating
- 200g of Biscoff spread (melted)
- 2 heaped tablespoons of Biscoff spread (for the hidden core)
- 4 Biscoff biscuits (ground for decoration)
Method (biscuit bases)
1. Pre-heat your oven to 180 degrees c fan and line a baking tray with greaseproof paper.
2. Place the Biscoff biscuits in a food processor and blitz until finely ground. Alternatively you can crumble them with your fingertips, just make sure they’re fine. In a mixing bowl, combine the plain flour, melted coconut oil, maple syrup and ground Biscoff biscuits.
Bring together with a wooden spoon or your hands until a dough forms.
Add more flour if the dough is too wet or add more melted coconut oil if too dry. You want it to be a stiff but smooth dough.
3. Roll out the dough in-between 2 sheets of grease proof paper (this prevents sticking), then using a 2 inch cookie cutter, cut out the circles and place onto the lined tray.
If you don’t have the correct cookie cutters, you can use a knife to cut out the shapes. You can print off the shapes you want from a computer and use that as a guide.
4. Place the biscuits into the oven and bake for 9-10 minutes or until golden in colour. The edges of the biscuits will turn a light golden colour.
5. Once baked, carefully place them onto a cooling rack and allow them to cool fully before adding on the cream swirl.
Method (cream filling)
1. Pour the chickpea brine (aquafaba) into a small saucepan and place onto the hob, over low / medium heat. Allow to reduce to half of the original mixture. Check if you have the right amount by pouring it into a bowl over some scales, you want 55g of reduced aquafaba. Once ready, remove from the heat and set aside to cool slightly.
2. Add 100g of the sugar and all the water into a small saucepan, place onto the hob over medium heat and allow it to simmer/boil. You want the mixture to ready 116°C (240°F). This will take around 10 minutes.
3. In the meantime, pour the reduced aquafaba into a clean bowl and add in the cream of tartar. Whisk on high for 5-8 minutes until soft peaks form. I use a stand mixer with balloon whisk attachment but an electric hand whisk works great too.
4. Add in the remaining 40g of sugar, continuing to whisk. It should turn glossy.
5. When the sugar syrup has reached it’s temperature, turn down the speed of the mixer, slowly drizzle it into the bowl, turn up the speed again and whip until incorporated. You’ll want to whisk the aquafaba mixture until the sugar syrup has cooled down. The bowl should be cool to the touch. If it’s too hot, the butter will melt when added so keep it whipping until its cool.
6. Add in the dairy-free butter, little chunks at a time until it’s all in the bowl. Once all the butter has been added the mixture be thick like buttercream, continue to whisk on medium / high for 5 minutes.
7. Add in the icing sugar and Biscoff spread, whisk again on medium / high for another 2 minutes to combine.
8. Transfer the meringue / cream filling into a piping bag fitted with a large round tip nozzle and pipe a high swirl onto each biscuit.
Hidden core: Add 2 heaped tablespoons of Biscoff Spread into a piping bag with a small round tip nozzle. Alternatively, snip off the tip. Pipe some of the Biscoff spread down the centre of each swirl. Watch how I do it here.
Place them into the fridge or freezer to set whilst you melt the Biscoff spread for the coating. You want them to be firm enough that they don’t slide off the base when dunked into the warm spread.
Method (biscoff coating)
1. Add 200g of Biscoff spread into a small saucepan. Place over a low heat on the hob until melted. Stir continuously as Biscoff spread can burn easily. Melting will only take a minute or so.
2. Pour the Biscoff spread into a heat proof glass or bowl. Make sure it’s deep enough that you can dunk the whole cream swirl in, but not the biscuit base.
Dunk each swirl in Biscoff spread and allow any excess to drip back into the bowl.
Place onto a tray and place into the freezer to set. This will take 2-5 minutes.
3. Remove from the freezer and sprinkle over some ground Biscoff crumbs.
Store in the fridge, best eaten within a 2-3 days of making.
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