#biscoffcookies

Irresistible Lotus Biscoff spiced shortbread cookies.

Creamy coconut milk, sweet Biscoff spread, and crunchy Biscoff cookies come together to create a delightful vegan ice cream with a unique flavor.

Ingredients: 2 cans coconut milk. 1/2 cup sugar. 1/2 cup Biscoff spread. 1 tsp vanilla extract. 1/2 cup crushed Biscoff cookies.

Instructions: Over medium-low heat, mix the sugar and coconut milk in a saucepan. Take it off the heat and stir it until the sugar is gone. Blend the vanilla extract and Biscoff spread together until they are smooth. Put the mixture in the fridge for at least 4 hours to chill. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Just before it stops churning, add the crushed Biscoff cookies. Put the ice cream in a container and freeze it for at least four hours before you serve it.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy the tasty taste of Biscoff cookies with this simple Biscoff Fudge recipe. It's a great treat for Biscoff fans and goes well with any other desserts.

Ingredients: 1 cup Biscoff cookie butter. 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 teaspoon vanilla extract. 1/2 cup crushed Biscoff cookies for topping. Pinch of salt.

Instructions: Cover an 8x8-inch square baking pan with parchment paper, leaving extra on the sides to make it easy to take off. Put the Biscoff cookie butter and white chocolate chips in a bowl that can go in the microwave. Each time you heat the mixture for 30 seconds in the microwave, stir it so that it melts completely and is smooth. The sweetened condensed milk, vanilla extract, and a pinch of salt should all be added and mixed well. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. On top, sprinkle the crushed Biscoff cookies and gently press them into the fudge. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Serve it by cutting it into squares. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 10 minutes

Cook Time: 2 minutes

With these irresistible cookies, indulge in the heavenly flavors of Biscoff cookie spread and rich dark chocolate. A dessert match made in heaven!

Ingredients: 1 cup Biscoff cookie spread. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the Biscoff cookie spread, softened butter, granulated sugar, and brown sugar until well combined and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, enjoy the delicious combination of Biscoff and dark chocolate!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the rich and creamy goodness of Biscoff Clotted Cream Fudge. This delightful treat combines the flavors of Biscoff cookies, clotted cream, and white chocolate for a melt-in-your-mouth experience.

Ingredients: 300g white chocolate. 200g sweetened condensed milk. 150g Biscoff spread. 100g clotted cream. 1 tsp vanilla extract. Biscoff cookies for topping optional.

Instructions: Line a square baking tin with parchment paper, ensuring some overhang for easy removal. In a microwave-safe bowl, combine the white chocolate, sweetened condensed milk, and Biscoff spread. Heat the mixture in the microwave in 30-second intervals, stirring each time until it's fully melted and smooth. Stir in the clotted cream and vanilla extract until well combined. Pour the mixture into the prepared baking tin and spread it evenly. If desired, crush some Biscoff cookies and sprinkle them on top for added texture and flavor. Chill the fudge in the refrigerator for at least 2-3 hours or until it's set. Once set, remove the fudge from the tin using the parchment paper overhang and cut it into small squares. Serve and enjoy your delicious Biscoff Clotted Cream Fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

If you haven’t heard yet, stuffed cookies are the latest dessert obsession sweeping through Australia—and for good reason. Imagine biting into a perfectly golden, chewy cookie only to hit a core of molten Biscoff, creamy Nutella, or gooey peanut butter. Heaven? Pretty much.

Whether you’re a loyal fan of chocolate chip cookies or a die-hard for all things Biscoff, stuffed cookies take your faves and turn them into next-level indulgence. Think soft on the outside, melty on the inside—like a warm hug in cookie form.

Here at Crumbaroo, we’re baking some of the best stuffed cookies in Australia, with flavours inspired by nostalgic treats and bold combos (yes, we see you, Cookies & Cream with Oreo and choc chip). All our bakes are handmade in Melbourne with premium ingredients and major love.

Whether you're ordering a gourmet cookie box delivery for someone special (or for yourself, let’s be honest), stuffed cookies are the way to go. Why settle for basic when you can go loaded?

Wanna see what all the fuss is about? Check out our latest blog post on Australia’s fave stuffed cookie flavours: 👉 Read it here