Method (base)

1. Line a loose base 8×8” square baking tin with grease proof paper.
2. Add the lotus biscoff cookies in a food processor or a bag and rolling pin.
3. Pour them into a bowl and mix with the melted butter until fully combined.
4. Firmly press the mixture into the prepared baking tin. Use the base of a glass or back of a spoon to ensure its compact. 

Method (biscoff spread)

1. Melt the biscoff spread in the microwave in 20 second intervals or on the hob in a saucepan, making sure it doesn’t burn.
2. Pour the melted biscoff spread over the top of the base and spread out until even. 

Method (biscoff cookies)

1. While the biscoff spread is still wet, add on the biscoff biscuits (refer to video for example).
2. You’ll want to chill this until the filling has set, preferably overnight.
3. Once set, use a sharp knife to cut into slices. I like to cut them so each slice has a single biscoff cookie on top (See photos and video for example).
4. Serve and enjoy! Make sure these are kept chilled in the fridge to prevent them from melting!