Lotus Biscoff biscuits are spiced, caramelized cookies known for their crunchy texture and distinctive flavor, originating from Belgium. This copycat recipe recreates that iconic taste using common ingredients, delivering a crisp, buttery biscuit perfect for snacking, baking, or spreading with cookie butter. The key is a slow bake that dries the dough thoroughly, giving you that signature snap.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) packed dark brown sugar
- 2 tablespoons (30 ml) water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
- Add the water and vanilla extract, then beat until combined. The mixture may look slightly separated; that’s fine.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Roll it to about ⅛-inch (3 mm) thickness. Use a cookie cutter (round or fluted) to cut out biscuits. Re-roll scraps and cut again.
- Place the biscuits on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
- Bake for 12–15 minutes, or until the edges are lightly browned and the centers look dry. The biscuits will still be slightly soft but will firm up as they cool.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Tips
- Roll thin: For that authentic crunch, roll the dough as thin as possible—about ⅛ inch (3 mm). Thicker biscuits will be softer and chewier.
- Chill if needed: If the dough becomes too soft to handle, chill it in the refrigerator for 15–20 minutes before rolling.
- Don’t overbake: The biscuits will continue to crisp as they cool. Remove them from the oven when the edges are just golden; overbaking can make them taste burnt.
- Use a fluted cutter: The classic scalloped edge is part of the charm, but a plain round cutter works just as well.
Serving Suggestions
Enjoy these biscuits with coffee or tea, as they are traditionally served. They also make a delicious base for cheesecakes, pie crusts, or as a topping for ice cream. For a quick treat, spread a layer of cookie butter on one biscuit and sandwich with another.
Variations
- Spice adjustment: Increase the cinnamon to 1 teaspoon for a warmer flavor, or add a pinch of cardamom for extra complexity.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and slightly denser texture.
- Vegan version: Use vegan butter and replace the water with plant-based milk (like oat or almond). The texture will be slightly different but still crisp.
Storage and Reheating
Store the biscuits in an airtight container at room temperature for up to 1 week. They stay crisp if kept away from moisture. To refresh them, place in a 300°F (150°C) oven for 3–5 minutes, then cool completely. You can also freeze the unbaked dough, wrapped tightly, for up to 3 months; bake directly from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Why are my biscuits soft instead of crunchy? They likely weren’t rolled thin enough or were underbaked. Roll to ⅛ inch (3 mm) and bake until the edges are golden. The biscuits will crisp as they cool.
Can I use granulated sugar instead of brown? Brown sugar adds moisture and a deeper caramel flavor. Granulated sugar will make the biscuits drier and less flavorful, so it’s best to stick with brown.
Do I need to chill the dough? Not always, but if the dough is too sticky to roll, chilling for 15–20 minutes helps. Chilling also prevents spreading during baking.
Can I make these without a cookie cutter? Yes, you can use a knife to cut squares or simply roll the dough into a log, chill, and slice into rounds.
What is the difference between Biscoff and speculoos? Biscoff is a brand name for a type of speculoos cookie. Speculoos is a traditional spiced biscuit from Belgium and the Netherlands, and this recipe mimics that style.
Can I use this dough for a pie crust? Absolutely! Press the dough into a pie dish and bake at 350°F (175°C) for 10–12 minutes until set and lightly browned. Cool before filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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