How To Make Lotus Biscoff Tiffin With A White Chocolate Topping
A tasty Lotus Biscoff tiffin filled with Biscoff spread, Biscoff biscuits and a delicious white chocolate topping. This no-bake fridge cake is filled with Biscoff goodness in every bite and its 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 and Biscoff makes this tiffin so divine. Not only is it filled with Biscoff biscuits and Biscoff spread, but it’s also topped with a smooth and creamy white chocolate 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?
They’re quick, easy and so customisable! After making my marbled chocolate tiffin and Maltesers chocolate tiffin, here we are with a Biscoff version that tastes so good too.
Why You’ll Like This Recipe
- No Baking Involved: There is no need to bake this tiffin in the oven. 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 make this tiffin to gift to your friends and family. Cut the Biscoff tiffin into squares, wrap it in cellophane wrap and tie with a bow.
- Full Of Biscoff: 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 cocoa powder, milk chocolate raisins and white chocolate topping is what makes this yummy tiffin double chocolate.
- Biscoff Spread & Biscoff Biscuits: I used the smooth version but you can also use the crunchy Biscoff spread. The Biscoff biscuits are crushed into different sizes to provide a variety of textures.
- Butter: I use unsalted butter; margarine is also fine to use. If you like a slight salty taste, then you can use salted butter.
- Sugar: I used caster sugar but you can also use granulated sugar as an alternative.
- Cocoa Powder: Adding this dark and rich cocoa powder helps to balance the sweetness. It contrasts beautifully with the white chocolate topping and makes this tiffin so divine.
- Honey Or Golden Syrup: I used golden syrup but you can also use honey.
- Rich Tea Biscuits: I prefer using rich tea biscuits to digestive biscuits.
- Chocolate Raisins: This adds an additional flavour and texture (this is optional).
- White Chocolate: For the decoration, I melted white chocolate and poured it on top of the tiffin. Then Extra Biscoff spread is swirled into the chocolate, the tiffin is then left to set in the fridge.
How To Make 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 and rich tea biscuits into small pieces. You’ll want a few large chunks and some smaller crumbs for a variety of textures.
TIP: You can place the biscuits in a sandwich bag and bash it with a rolling pin, crush the biscuits with your fingers or place the biscuits in a large mixing bowl and use the end of a rolling pin to bash it into chunks.
Add butter, Biscoff spread, sugar, cocoa powder and golden syrup to a pan or large mixing bowl and melt on a medium heat. If you’re using the microwave, microwave for 10 to 15 seconds at a time and stir each time.
TIP: This shouldn’t take too long in the microwave, heat for 10 to 15 seconds and check if it’s runny. Try not to over-warm the mixture or burn it in the microwave; keep a close eye on it!
Add the crushed biscuits and chocolate raisins into the mixing bowl with the melted butter mixture and mix 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 down with the back of a spoon.
Melt white chocolate in the microwave on a medium heat and pour the melted chocolate over the tiffin mixture. Then melt the Biscoff spread in the microwave for a few seconds and drizzle it on top of the white chocolate. Marble with a skewer.
Place in the fridge for it to set for 2 hours or until hardened, then cut into slices.
You can easily turn this tiffin into a tasty Biscoff Rocky Road by adding marshmallows and more white chocolate in the filling.
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. Alternatively, you can melt milk chocolate for the topping and add white chocolate chunks within the Tiffin.
What Can I Use Instead Of Rich Tea Biscuits?
Instead of Rich Tea Biscuits you can use Digestives, shortbread biscuits, cookies or you can experiment with any of your favourites.
How To Store
Once the Biscoff tiffin has hardened, you can cut them into squares and place in an airtight container. Leave in the fridge and consume within a few days or the biscuits will start to soften.
Can I Freeze This Biscoff Tiffin?
Yes, you can freeze this fridge cake!
To freeze, cut the tiffin into bars and place in a freezer-safe container. To avoid sticking, place parchment paper between each layer. Keep 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 down the tiffin mixture 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.
More Biscoff Recipes
Biscoff Tiffin Recipe (With White Chocolate)
- 100 g Butter
- 100 g Biscoff Spread
- 3 tbsp Golden Syrup Or Honey
- 3 tbsp Caster Sugar
- 3 tbsp Cocoa Powder
- 150 g Biscoff Biscuits Approximately 20 Biscuits
- 50 g Rich Tea Biscuits Approximately 6 Biscuits
- 50 g Chocolate Raisins Optional
- 200 g White Chocolate
- 50 g Biscoff Spread
- 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 and rich tea biscuits into small pieces. You’ll want a few large chunks and some smaller crumbs for a variety of textures.
- Add butter, Biscoff spread, sugar, cocoa powder and golden syrup to a pan or large mixing bowl and melt on a medium heat. If you’re using the microwave, microwave for 10 to 15 seconds at a time and stir each time.
- Add the crushed biscuits and chocolate raisins into the mixing bowl with the melted butter mixture and mix together until evenly distributed.
- Pour the tiffin mixture into a lined baking tin and press down with the back of a spoon.
- Melt white chocolate in the microwave on a medium heat and pour the melted chocolate over the tiffin mixture.
- Then melt the Biscoff spread in the microwave for a few seconds and drizzle it on top of the white chocolate. Marble with a skewer.
- Place in the fridge for it to set for 2 hours or until hardened, then cut into slices.
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Following the recipe was easy.
I’m glad you found it so easy!!