#biscofflovers

Indulge in the delightful flavors of Biscoff cookies with these scrumptious Biscoff Doughnuts. They're soft, sweet, and perfect for any Biscoff lover!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup Biscoff spread. 1/4 cup buttermilk. 1/4 cup vegetable oil. 1 egg. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 tsp vanilla extract. For the glaze: 1/2 cup Biscoff spread, 2 tbsp melted butter, 1 cup powdered sugar, 2-3 tbsp milk.

Instructions: Preheat your oven to 350F 175C and grease a doughnut pan. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together Biscoff spread, buttermilk, vegetable oil, egg, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Spoon the batter into the doughnut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean. Allow the doughnuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. To make the glaze, melt the Biscoff spread and butter together in the microwave, then whisk in powdered sugar and milk until smooth and glossy. Dip each doughnut into the glaze, allowing any excess to drip off, and place them back on the wire rack to set. Enjoy your homemade Biscoff Doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the heavenly combination of vegan macarons with a creamy Biscoff filling. These sweet treats are perfect for any occasion.

Ingredients: 200g aquafaba liquid from canned chickpeas. 1/4 tsp cream of tartar. 200g almond meal. 200g powdered sugar. 50g granulated sugar. 1 tsp vanilla extract. 1/4 cup vegan Biscoff spread. 1/4 cup vegan butter. 1 cup powdered sugar for Biscoff filling. 1/4 cup crushed Biscoff cookies for garnish.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Using an electric mixer, beat the cream of tartar and aquafaba in a large mixing bowl until stiff peaks form. Put the 200g of powdered sugar and the almond meal in a different bowl. Blend thoroughly. To avoid deflating the batter, carefully fold the almond meal mixture into the whipped aquafaba. Add the vanilla extract and keep folding until everything is well combined. Spoon the macaron batter into a piping bag and insert the round tip into the bag. Pipe tiny, 1.5-inch-diameter circles onto the baking sheet that has been ready. Take care to give each macaron shell some space. Allow the macarons to sit at room temperature for half an hour, or until a skin forms on top. Bake the macarons for 15 to 18 minutes in a preheated oven, or until their feet have slightly risen and their shells are firm. As the macarons cool, make the filling for the Biscoff cookies. Smooth and creamy vegan Biscoff spread, vegan butter, and one cup powdered sugar should be combined in a bowl. After cooling, carefully take the macarons off of the parchment paper. Spoon or pipe a tiny bit of the Biscoff filling onto one macaron shell's flat side, and then place another shell on top of it. For a decorative and savory touch, roll the edges of the filled macarons in crushed Biscoff cookies. Continue with the remaining filling and macaron shells. After the macarons are finished, put them in an airtight container and chill them for at least a day to let the flavors combine. Savor your mouthwatering vegan Biscoff macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes