There’s so much more to Lotus Biscoff cookies than a handy hairdressing snack.
The dark sandy-brown rectangular treat is a marvellous multi-tasker lending itself to a range of recipes as well as a great dunker for your hot drink of choice.
It’s also perfectly parev, vegan and now, thanks to the Sephardi Kashrut Authority (SKA) available (approved as kosher) from mainstream supermarkets.
Kosher supermarkets already carried them as an Israeli import (with Israeli hescher) but after the SKA’s announcement, any pack of Lotus biscuits has their sign off.
The approval — listed on their website covers all sizes of packs, including the handy double packs.
I put the spiced cookies to good use in my Lotus and white chocolate hamantaschen but there are so many other ways to use them in parev or dairy bakes and desserts.
If you fancy celebrating, here are a few ideas to get you started:
Lotus cheat parev (or dairy) ice cream:
Soften a tub of parev vanilla ice cream — Swedish Glace works well — and crush 100g of Lotus biscuits. Don’t go too far — you want rubble not crumbs. Mix 80g into the ice cream and top with the remaining crumbs. Use regular vanilla for a dairy dessert.
fridge cake.jpeg
Ultimate fridge cake:
A few years back, I developed this recipe for a white chocolate fridge cake that used Lotus biscuits but also a range of gorgeous colourful dried fruits and nuts. Think apricots, cranberries and pistachios. The recipe is so good it has even made it to the menus of professional caterers.
Halva Ice cream cake
Photo: Chiswell Studios
Halva ice cream loaf:
Finally, my recipes for last year’s Shabbat UK included a halva ice cream parfait. I used simple Petit Beurre biscuits for that, but you could easily sub in Lotus. I’d allow for double the number of biscuits to line the loaf tin as they’re slightly narrower. And top with loaf with crushed cookies (again - think rubble not sand) instead of the caramelised peanuts. Serve with raspberries or other tart fruit as this is mighty sweet.
IMG- Tiramisu with Lotus biscoff 0
Photo: Lotus Biscoff
Biscoff tiramisu
This slightly retro coffee/mascarpone-based (dairy) dessert is brought bang up to date when you swap Lotus in and lose the sponge fingers to make an indulgent pick me up. It makes perfect sense when you think of how good the Lotus is dipped in a bitter espresso.
Fabienne chocolate whisky bites f l
Photo: Inbal Bar-Oz
Chocolate whisky bites
Fabienne Viner-Luzzato’s booze-soaked treats are a very grown up way to make use of your Lotus biscuits. They are utterly more-ish and a great way to end a dinner party.
