How To Make A Lotus Biscoff Tiffin
A tasty Lotus Biscoff tiffin filled with Biscoff spread, Biscoff biscuits and a delicious Biscoff topping. This no-bake fridge cake is filled with Biscoff goodness in every bite and it’s double chocolate!
Say hello to the recipe you never knew you needed; this Biscoff tiffin is a tasty snack I could eat every day!
The combination of white chocolate, milk chocolate and Biscoff makes this tiffin so amazing. Not only is it filled with Biscoff biscuits and Biscoff spread, but it’s also topped with a smooth and creamy Biscoff topping.
This tiffin is equally crunchy, smooth, rich and just incredibly delicious.
Being a big fan of Biscoff and tiffin, it only makes sense to combine the two! I mean, who doesn’t love tiffin recipes?
Why You’ll Like This Recipe
- No Baking Involved: That’s why it’s also called a fridge cake, it only needs to set in the fridge for a few hours.
- Homemade Gifts: You can gift it to your friends and family. Cut the tiffin into squares, wrap it in cellophane wrap and tie with a bow.
- Full Of Biscoff Flavour: Biscoff lovers get ready; you’re going to love this tiffin!
Watch How To Make It
Here’s a quick video on how to make this Biscoff tiffin.
Biscoff Tiffin Recipe Ingredients
Below are the few ingredients needed to make this no bake Biscoff tiffin. The white chocolate and milk chocolate base is what makes this yummy tiffin double chocolate.
- Biscoff Spread & Biscoff Biscuits: I used the smooth spread version, but you can also use crunchy Biscoff spread. The Biscoff biscuits are crushed into different sizes to provide a variety of textures.
- Chocolate: A mixture of white chocolate and milk chocolate are mixed together with melted Biscoff spread. You can use any type of chocolate you like, for a less sweet tiffin you can mix dark chocolate with milk chocolate.
- Chocolate Raisins / Raisins: This adds additional flavour and texture. Feel free to add more dried fruits to this recipe!
How To Make A No Bake Biscoff Tiffin
Below is a step-by-step guide on how to make this tasty Lotus Biscoff tiffin, full instructions are on the recipe card at the bottom:
Line a square baking tin with parchment paper and set it aside for later use (I used a 9″ baking tin).
Crush the Biscoff biscuits into small pieces. You’ll want a few large chunks and some smaller crumbs for a variety of textures.
Add white chocolate and milk chocolate to a large mixing bowl and melt it in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and stir thoroughly.
If you’re melting the chocolate over a stove, melt the chocolate in a pan over a low to medium heat.
Add Biscoff spread to a small mixing bowl and melt it in the microwave on a medium heat. This should take around 20 to 30 seconds. After 10 to 15 seconds, stop the microwave and stir the spread.
Mix the melted Biscoff spread into the melted chocolate and stir it together until evenly distributed.
Add the crushed biscuits and chocolate raisins into the mixing bowl and mix it together until evenly distributed.
TIP: You’ll want every piece of biscuit to be generously coated in the mixture, this will help bind the tiffin together and avoid it crumbling apart.
Pour the tiffin mixture into a lined baking tin and press it down using the back of a spoon.
To make the topping, melt Biscoff spread in the microwave on a medium heat and pour the melted Biscoff over the tiffin mixture.
Top with broken pieces of Biscoff biscuits, then place it in the fridge for 2 hours or until hardened. Once set, cut the tiffin into slices.
You can easily turn this tiffin into a tasty Biscoff Rocky Road by adding marshmallows.
The difference between rocky road and tiffin is mainly dried fruit. Tiffins usually have dried fruit added to it, whereas rocky roads are made by mixing melted chocolate with crushed biscuits and marshmallows.
I added chocolate raisins to this tiffin, but you can use other dried fruit alternatives such as dried cranberries, apricots and apples.
If you’re not a fan of white chocolate, you can use milk chocolate or dark chocolate.
What Can I Use Instead Of Biscoff Biscuits?
Instead of Biscoff biscuits you can use Digestives, shortbread biscuits, cookies or you can experiment with any of your favourites.
How To Store Biscoff Fridge Cake
Once the Biscoff fridge cake has hardened, you can cut it into squares and place it in an airtight container. Leave it in the fridge and consume within a few days or the biscuits will start to soften.
Can I Freeze Biscoff Tiffin?
Yes, you can freeze this Biscoff fridge cake easily!
To freeze, cut the tiffin into bars and place it in a freezer-safe container. To avoid sticking, place parchment paper between each layer. Keep it in the freezer for up to 3 months and leave the tiffin at room temperature to defrost before eating.
Don’t add Biscoff biscuits on top for decoration if you’re going to freeze it, it will go really soft and soggy.
My Top Tips
Make sure you really press the tiffin mixture down when transferring it into your lined baking tin. If the tiffin is not compressed together, then it’s likely to fall apart once cut into slices. You can use a wooden spoon or the bottom of a cup to do this.
If you don’t want to wait 2 hours for the Biscoff fridge cake to set, you can place the tiffin in the freezer for 30 to 45 minutes to help speed up the process.
To cut the tiffin without breaking the topping: place a sharp knife into hot water for a few minutes, wipe it dry and cut the tiffin into your desired shape.
To crush the biscuits, you can place it in a sandwich bag and bash it with a rolling pin, use your fingers or place the biscuits in a large mixing bowl and use the end of a rolling pin to bash it into small pieces.
More Biscoff Recipes
- Biscoff Rocky Road
- Easy Biscoff Mug Cake
- Biscoff Milkshake
- Tasty Biscoff Brownies
- Biscoff Blondies
- Biscoff Flapjacks
Can’t get enough of Biscoff desserts? Check out this list of all my Biscoff Recipes!
Biscoff Tiffin Recipe (With White Chocolate)
- 250 g Biscoff Biscuits
- 200 g White Chocolate
- 200 g Milk Chocolate
- 200 g Biscoff Spread
- 100 g Raisins Or Chocolate Raisins
- 200 g Biscoff Spread
- 5 Biscoff Biscuits
- Line a square baking tin with parchment paper and set it aside for later use (I used a 9″ baking tin).
- Crush the Biscoff biscuits into small pieces. You’ll want a few large chunks and some smaller crumbs for a variety of textures.250 g Biscoff Biscuits
- Add white chocolate and milk chocolate to a large mixing bowl and melt it in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and stir thoroughly.200 g White Chocolate, 200 g Milk Chocolate
- Add Biscoff spread to a small mixing bowl and melt it in the microwave on a medium heat. This should take around 20 to 30 seconds. After 10 to 15 seconds, stop the microwave and stir the spread.200 g Biscoff Spread
- Mix the melted Biscoff spread into the melted chocolate and stir it together until evenly distributed.
- Add the crushed biscuits and chocolate raisins into the mixing bowl and mix it together until evenly distributed.100 g Raisins, 250 g Biscoff Biscuits
- Pour the tiffin mixture into a lined baking tin and press it down using the back of a spoon.
- To make the topping, melt Biscoff spread in the microwave on a medium heat and pour the melted Biscoff over the tiffin mixture.200 g Biscoff Spread
- Top with broken pieces of Biscoff biscuits, then place it in the fridge for 2 hours or until hardened. Once set, cut the tiffin into slices.5 Biscoff Biscuits
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