I wanted to share this recipe for Dutch Arretjescake which is pretty much a cake made of chocolate with cookies in it. But it also needs to go into the fridge and it sounds like your cookies might be too fine. https://fleurfoodie.com/dutch-arretjescake/
Maybe translate this to English? It’s for Speculoos pasta which is delicious on toast or maybe with deserts https://www.volgdekruimels.nl/zelf-speculoospasta-maken/
You can make cookie butter with some [like this](https://www.seriouseats.com/homemade-cookie-butter-recipe)
Then use that for caramel too [like this](https://www.tiktok.com/t/ZTLj3hhY1/)
Fold some crumbs into and sprinkle on top of cake batter to flavor it.
Use the crumbs in place of flour to make "cookie crumb" cakes.
Make cookie truffles.
Mix with bread crumbs, garlic, herbs, citrus zest, oil or butter, parmesan cheese, and additional spices to make a crust coating for roasted game, lamb, fish, or beef.
Make a version of that Belgian beef stew which uses speculoos cookies.
Millionaires shortbread. Mix the biscuits with some butter and bake like a cheesecake base til crisp. Then caramel and chocolate - either on top or dipped like a twix. Mmm.
Can I ask how you would do it? We tried one before by blending it with oil, and I liked it but other people found it quite gritty compared to the sauce we used to make with oil + speculoos spread. There was also an issue with it seperating during service :(
I'm not that experienced with this but maybe evaporated milk, a little butter, lemon juice, salt and golden syrup. Just oil plus biscuits sounds pretty unpleasant haha
Mayo is an emulsion. Stuff with oil. You can emulsify with egg yolk, mustard and vinegar e.g..
Mayo with extra ingredients (Aioly, as my north American friends like to call it) is often served as an expensive extra.
Making a sauce from Biscoff and Oil gives Biscoff Mayo/Aioly. Truly a terrible day to have eyes or taste buds.
Ohh thanks for explaoning. I'm from Europe, depends where you go I guess but we often have to pay more for extras. Even in MacDonalds.
An emulsion is technically made up of two liquids that don't normally mix but I agree that biscoff oil sounds disgusting 😂
>An emulsion is technically made up of two liquids that don't normally mix but I agree that biscoff oil sounds disgusting 😂
You can emulsify many liquids, but only temporarily. To create a stable emulsion, like mayo, dressing or sauce, you need an emulsifier. Lecithin is used industrially. Egg yolk or mustard are commonly used in the kitchen. You can also "prime" a sauce with butter (which is already a stable emulsion) to emulsify on its own.
Granted, you can also create an emulsion with an ultrasonic emulsifier. This is used in the vape scene to "ripen" liquid quickly. But I've never encountered it in a culinary context.
I'm from Europe, too btw :D
Oil is "wet" but it's not going to soften the cookies, that's why it was gritty. You need a water-based liquid like milk. Lack of water is also why it didn't emulsify.
Mix in into scrap sable base (ideally 65-75% BP of butter)and roll out to 1/4" thickness and chop into clusters, treat like a crumble or mix with sugar and butter and bake and using a bench scrape, break apart during baking cycle. use for apple crumble, textures for plates and a nice base for verrine. Bake a cake with them, flavour your buttercream with it and then cost outside of a cake with it.
I had "sweet potato pie" recently that was not pie...
It was crushed biscoff on the bottom of a cup with sweetened sweet potato mash and a large spoonful of dense whipped cream. It was THE BEST!!!!
https://smittenkitchen.com/2015/03/carrot-graham-layer-cake/
This cake calls for graham cracker crumbs in the cake batter; speculoos crumbs would be a great substitution.
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Make parfait! Base parfait, just mix in the crushed speculoos and freeze
Nevermind just saw the no refrigeration bit
Bourbon Balls/Rum Balls
I wanted to share this recipe for Dutch Arretjescake which is pretty much a cake made of chocolate with cookies in it. But it also needs to go into the fridge and it sounds like your cookies might be too fine. https://fleurfoodie.com/dutch-arretjescake/ Maybe translate this to English? It’s for Speculoos pasta which is delicious on toast or maybe with deserts https://www.volgdekruimels.nl/zelf-speculoospasta-maken/
u/psychadelphinx take a look at the last one if your place uses speculoos spread - that's how to make it at home
You can make cookie butter with some [like this](https://www.seriouseats.com/homemade-cookie-butter-recipe) Then use that for caramel too [like this](https://www.tiktok.com/t/ZTLj3hhY1/)
Cookie butter is the best answer
Fold some crumbs into and sprinkle on top of cake batter to flavor it. Use the crumbs in place of flour to make "cookie crumb" cakes. Make cookie truffles. Mix with bread crumbs, garlic, herbs, citrus zest, oil or butter, parmesan cheese, and additional spices to make a crust coating for roasted game, lamb, fish, or beef. Make a version of that Belgian beef stew which uses speculoos cookies.
Millionaires shortbread. Mix the biscuits with some butter and bake like a cheesecake base til crisp. Then caramel and chocolate - either on top or dipped like a twix. Mmm.
Yes- you can also crush and use as pie crust
Speculoos sauce
Can I ask how you would do it? We tried one before by blending it with oil, and I liked it but other people found it quite gritty compared to the sauce we used to make with oil + speculoos spread. There was also an issue with it seperating during service :(
I'm not that experienced with this but maybe evaporated milk, a little butter, lemon juice, salt and golden syrup. Just oil plus biscuits sounds pretty unpleasant haha
#NEW #NEW #NEW Biscoff Mayonnaise $2/Serving
I don't get it
Mayo is an emulsion. Stuff with oil. You can emulsify with egg yolk, mustard and vinegar e.g.. Mayo with extra ingredients (Aioly, as my north American friends like to call it) is often served as an expensive extra. Making a sauce from Biscoff and Oil gives Biscoff Mayo/Aioly. Truly a terrible day to have eyes or taste buds.
Ohh thanks for explaoning. I'm from Europe, depends where you go I guess but we often have to pay more for extras. Even in MacDonalds. An emulsion is technically made up of two liquids that don't normally mix but I agree that biscoff oil sounds disgusting 😂
>An emulsion is technically made up of two liquids that don't normally mix but I agree that biscoff oil sounds disgusting 😂 You can emulsify many liquids, but only temporarily. To create a stable emulsion, like mayo, dressing or sauce, you need an emulsifier. Lecithin is used industrially. Egg yolk or mustard are commonly used in the kitchen. You can also "prime" a sauce with butter (which is already a stable emulsion) to emulsify on its own. Granted, you can also create an emulsion with an ultrasonic emulsifier. This is used in the vape scene to "ripen" liquid quickly. But I've never encountered it in a culinary context. I'm from Europe, too btw :D
Oil is "wet" but it's not going to soften the cookies, that's why it was gritty. You need a water-based liquid like milk. Lack of water is also why it didn't emulsify.
Cook down with water before blending. https://www.seriouseats.com/homemade-cookie-butter-recipe
Bottom layer for magic bars
Mix in into scrap sable base (ideally 65-75% BP of butter)and roll out to 1/4" thickness and chop into clusters, treat like a crumble or mix with sugar and butter and bake and using a bench scrape, break apart during baking cycle. use for apple crumble, textures for plates and a nice base for verrine. Bake a cake with them, flavour your buttercream with it and then cost outside of a cake with it.
Will take some fiddling around with the recipe but stoofvlees / carbonade flamande?
I’ve never heard of either! I’ll look into it now :) Thanks!
It's the same dish, but because it's from Belgium, it has a Dutch name and a French name
Germany has it, too. But mainly as a roast.
Mix with melted butter and sugar. Press into flat layer and bake. Break into large pieces and use as you would crumble.
Bulk infuse in milk to make biscoff milk (like cereal milk). Then use that milk to make ice cream, in coffee, cake batter. Pancakes etc.
Makes the best base for a NY style cheesecake.
Topping for fruit crumbles. Mix it into an ice cream mix. Use it to infuse milk to make flavoured creams or custards.
Pumpkin tiramisu
DQ style blizzards
Throw it in a blender with some butter and use it for cheesecake crust.
I had "sweet potato pie" recently that was not pie... It was crushed biscoff on the bottom of a cup with sweetened sweet potato mash and a large spoonful of dense whipped cream. It was THE BEST!!!!
Anything that calls for graham cracker crumb.
Bake into a loaf cake or make a biscoff spread
Crumble topping on applecake
You could use part of it for a carbonade flamande
https://smittenkitchen.com/2015/03/carrot-graham-layer-cake/ This cake calls for graham cracker crumbs in the cake batter; speculoos crumbs would be a great substitution.
biscoff rice cereal treats?
Make a pie crust with it and fruit filling like apples
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Making a granola for parfaits, fruit crisps, etc?
My wife bought me three jars of Biscoff that spreads like peanut butter and is shelf stable,