Hope you had a great Easter folks! If you wanna try this recipe ingredients are in the description, but head here for full method barrylewis.net/recipe/homemade-biscoff-biscuits-recipe/ and for more baking recipes check out this playlist ruclips.net/video/kXtY3DWj2iw/видео.html
Forest Gump 2 was written purposefully to be impossible to make into a movie because they messed up the first movie. It was still good but he wasn't happy with what wasn't used
Normally- I don't comment on if I'm well. Today, I have to. I'm not. Rental company who now runs things has sent me to the hospital. They have ruined our lives. I have no legal recourse, no one to advocate for me, nada. I'm not feeling well (and no,I WILL NOT GO TO THE HOSPITAL. Once was bloody enough, especially after being treated like an animal.) So, today, and for the past month- I have not been well. Today is redlining the gauge. I just need to vent- as no one is gonna care past me screeching on.
Would this work the same with margarine instead of butter? Biscoff is vegan and it would be lovely if this could be as well! (Also would love if you did more vegan cooking, please 😁)
Barry, over here in Belgium we grew up dipping speculoos in coffee an then before it breaks spread it on a piece of bread. You should try it. It's why they started making the spreads.
I'm so glad to find this recipe. Thanks a lot! It's so delicious and tasty. I add 1 Tbsp honey . Everybody was happy here with the cookies :) I'm brazilian, and my English is a work in progress! The best wishes for you.
Hi Vania, the recepe did not work out for me, i dont know why! I think i've put too much butter ! Barry did not put the exact amounts of each ingrediant ☹️😔.
@@mokhtarabbassi4856 He put the amount on the description. Usually youtuber that make video about baking like this will put all the ingredients in the description.
In the Netherlands they are quite popular. They are called "speculaas". We have a special mixture of spices, called "koek- & speculaas kruiden". Especially around Sinterklaas, on 5th December, but can be found all year round in the supermarket.
I've been flying alone since I was about 7, and I constantly wanted to fly strictly through Delta in the 90s because they always had the biscoff biscuits
If you roll out the cookie dough out between two layers of parchment paper before you refrigerate it, it will be easy to roll, and you can just take it out once it chills and cut it.
Was it Qantas? I used to fly them regularly from America to Australia and they always gave us Biscoff and possibly the most tannin filled tea in the world.
Advice I got from 3 different cookie stamp designs, and generally found to be true: if you want a good stamped design to come through in your bake, use a sugary, crispy gingerbread-type cookie, don't use leaveners, avoid whipping in air and use melted butter. Actually, I have the week off. Might do the science and prove my hypothesis.
@Mckinley F’des Store was out of baking powder. Made delicious speculoos with nicely defined borders. Got threatened to have my annual gingerbread house plans vetoed if I made another batch and kept opposing my spouse's efforts to keep the house low on moreish snacks. Made a gingerbread Christmas tree three weeks later.
I introduced my husband to Biscoff a few weeks ago and now I think we’re going to go into debt over how many packages of different Biscoff products he’s bought. He bought a case each of the vanilla- and chocolate-filled sandwich biscuits! Every time we’re at the grocery store he buys several of the jumbo packages of biscuits. We have multiple jars of the Biscoff cookie butter in the cupboard. This recipe might just save our bank account, so thank you for that!
I'm fairly certain that phone placement was on purpose given the use of the word "medley", a common musical term. Curious to see if my theory is correct.
So apparently the lotus version of speculoos only really has cinnamon in there. So basically biscoff is a cheaper version of speculoos which in its turn is a cheaper version of the Dutch speculaas :P
@@JaegerDreadful I'll accept that statement as opinion as long as you accept that your opinion is incorrect. ;) (Just kidding, your opinion is valid, but I disagree)
True speculoos and speculaas are the exact same thing. Speculaas is dutch/flemish and speculoos comes from the french speaking side of the country. But on the box it will always say speculoos no matter the region you are in.
@@Tigerke1986 no they are two different things. Speculoos only contains cinnamon as a spice and speculaas contains a whole mix of spices. As a Belgian I enjoy my coffee with a lotus speculoos, but on its own I really prefer speculaas and I think speculaas is just the better cookie. What Barry made here is speculaas.
Sometimes I’m baffled to find a video fitting exactly what I was looking for but being released just very recently like it was destiny. Will definitely try this recipe!
I'm belgian and a huge fan of speculoos. The (belgian) lotus brand announced that in the near future they will change the belgian name from speculoos to biscoff, similar to other countries. It caused quite a stir here :-)
UK Here, I felt the same when a Marathon chocolate bar was re branded to Snickers. And a kitchen cleaning product call JIff was changed to something that sounds more like an STD Ciff :-)
Never be afraid to fully incorporate your butter and sugar. You can't over mix those two because there is no gluten to overdevelop, but large chunks of butter are not always desirable.
Delicious biscoff recipe. Amazing making. I love biscoff biscuit. Thanks for making and sharing. God bless you lots of love 💕💕💕🙌🙌🙌🙌🙏🏻🙏🏻🙏🏻🙏🏻🌸🌸🌸🌸🌟🌟🌟🌟🌟☀️☀️☀️☀️😍
As a Dutchie I can say we have the same thing, speculaas. ( Like the speculatius in Belgium) lots of people eat it whole year round but I just eat them around Sinterklaas. And we always bake kruidnoten with the kids...
Baking soda is just sodium bicarbonate, whilst baking powder contains sodium bicarbonate, tartaric acid (cream of tartar) and a buffer such as cornstarch
Back in the day I think lotus' biscuits weren't branded as Biscoff...it was speculoos on the packet when you found them! I was obsessed as a child because of the history of speculoos molds! Our lower school emblem was an old St Nicholas speculoos press, from Belgium I think!
I have a peanut/tree nut allergy and Biscoff is safe for me to eat. It also sells a cookie butter that's really good. It would be an interesting ingredient to try cooking with....I haven't had the courage to try .
I feel like until 2021 I had no idea there was an international name for Lotus speculoos. Honestly, that's quite handy because as a belgian trying to explain the flavour and what it is without them thinking I'm just obsessed with regular gingerbread is a challenge.
Lol yeah I didn't realize at first until my husband mentioned it. I was so confused why he was saying Barry likes dirty dancing until he pointed it out. 😆
It’s hard for me to find biscoff in my small town in India I did your recipe…. Then Amazon primed some biscoff. Loved yours more! Btw I typed America initially because you said “North America” as soon as I was typing where my small town was. lol.
Oh BarryBoss...if you like the smell of the spices in speculoos/speculaas, I think you'd go bonkerly mad with the smell of homemade 'kruidnoten'. Look up the recipe.....I know you can do it! Thanks for this very entertaining video.
Another piece of history: here in Belgium you got Speculoos, whereas in the Netherlands Speculaas is more commonly used. Back in the day Belgians made their versions of speculaas, but did not have the rich amount of spices the Dutch had (Indian trade company ftw). -loos in Dutch means 'lacking' or 'without' and because the recipe was basically the same, but with less spices, they made it 'speculoos' rather than 'speculaas'.
@@gkingkongkev The speculoospasta is a Belgian invention and is basically speculoos biscuits ground up to a paste to put on bread. The origins for THAT lays with an inventor show on tv, where a woman knew that a lot of people are dipping their speculoos in coffee to make it soggy and then put it on bread as a spread. Her invention was picked up, but apparently, Lotus (from the speculoos) had a similar invention at the same time. Eventually, both came to the market, but the smaller fish was completely wiped off by Lotus (even though I thought it tasted better and had a better texture).
Amazing I love this biscoff ( thanks for the information about biscoff meaning) and I don’t buy it often because is too expensive. I can prepare it home from now on after your video.
Speculoos and Biscoff are a bit different to me, taste-wise and especially texture-wise. Also, where I live, Speculoos has been available forever, usually around Christmas time, while Biscoff you could only get with coffee at cafés until supermarkets started carrying it a few years ago!
Do you have the biscoff ice cream in the UK? We have it here in the US and it's really, really good. It comes in several flavors in the pints and the bars. Yummy.
Barry, as you're thinking of making scoth eggs - When I was in Edinburgh a place I went to did Haggis scotch eggs (using haggis instead of pork for the outer layer) they were divine and I'd love to work out how to make them - any thoughts?
Speaking of the bicarb and the baking powder. i've made a lot of cookies over the past year (too may actually), following a recipe that recreates the New York levaine bakery cookies. but i noticed theres sometime a bit too much of like an acidic after taste, it has both bicarb and baking powder, so not sure. Though i would like to figure out what it is and see if theres a way to fix the recipe.
I mix my own pumpkin-pie spice. Cinnamon, ginger, allspice, clove, and nutmeg. I've never had a Biscoff. I've had biscuits, and I've had coffee, but I've never had a Biscoff. I'll have to find out if I can buy them here. Thanks!
Baking soda is a chemical leavener (releases CO2 when mixed with acidic ingredients) and baking powder is a physical leavener that releases CO2 when it gets hot.
I've been sick but I'm doing a bit better today. I'll make these if I have the energy. I've had Biscoff when I lived overseas, but I didn't know they were a type of speculaas/speculoos.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Hope you had a great Easter folks! If you wanna try this recipe ingredients are in the description, but head here for full method barrylewis.net/recipe/homemade-biscoff-biscuits-recipe/ and for more baking recipes check out this playlist ruclips.net/video/kXtY3DWj2iw/видео.html
You probably shouldn't be telling people who are sitting on their toilets to smell their phones.
Forest Gump 2 was written purposefully to be impossible to make into a movie because they messed up the first movie. It was still good but he wasn't happy with what wasn't used
Normally- I don't comment on if I'm well. Today, I have to. I'm not. Rental company who now runs things has sent me to the hospital. They have ruined our lives. I have no legal recourse, no one to advocate for me, nada. I'm not feeling well (and no,I WILL NOT GO TO THE HOSPITAL. Once was bloody enough, especially after being treated like an animal.)
So, today, and for the past month- I have not been well. Today is redlining the gauge. I just need to vent- as no one is gonna care past me screeching on.
Now that you've made Biscoffs you really need to show us how to make Biscoff spread/cookie butter.
Would this work the same with margarine instead of butter? Biscoff is vegan and it would be lovely if this could be as well! (Also would love if you did more vegan cooking, please 😁)
Biscoff is SO dangerous. You start on one then you can never stop. They are too good, they are addictive.
Hahaha😂
Yesssss. I swear I could eat a whole back. They are deadly
No lies 😀
Kann
that just happened to me 😳
i love barry, he doesn’t put loads of ads all throughout his videos, what a jem
I have premium so I don't see ads lol
@@fifagoals5697 i didn’t even know youtube did premium😭
@@topazreed9675 Im surprised, I feel like I get a ad for YT premim bedore every vid lol😂
@@fifagoals5697 i didnt think people actually bought them. Literally a waste of money
@@jamiewood157 you also get RUclips music. It's actually good value
Biscoff, dipped in coffee, between bread. Delicious! My grandma had that as breakfast for years! 🥰
Is it bad that when Barry said to smell your phone, I did it with no questions asked! 😂
Nothing wrong with smelling your phone on a regular basis.
...No I don't know why, why would you ask that?
Not gonna lie... I did too 😂
Lol not gonna lie I did
Me too!!! & I'm not ashamed to admit it. My kids on the other hand? LoL
@@darniataylor7749 The stupider thing with me is I have no sense of smell lol. I lost it in 2019 after pneumonia and never got my smell back lol
Barry, over here in Belgium we grew up dipping speculoos in coffee an then before it breaks spread it on a piece of bread. You should try it. It's why they started making the spreads.
Sitting down for lotus bisquits and a coffee is my favorite part of my afternoon, and this is the earlierst I've ever been on a video!
Leave the dough overnight in fridge.. and the spices will bloom! 😍
I'm so glad to find this recipe. Thanks a lot!
It's so delicious and tasty.
I add 1 Tbsp honey . Everybody was happy here with the cookies :)
I'm brazilian, and my English is a work in progress!
The best wishes for you.
Hi Vania, the recepe did not work out for me, i dont know why! I think i've put too much butter ! Barry did not put the exact amounts of each ingrediant ☹️😔.
@@mokhtarabbassi4856 He put the amount on the description. Usually youtuber that make video about baking like this will put all the ingredients in the description.
How was the test ? Was that the same ?
did you add salted or unsalted butter? please help
Do you add honey instead of sugar, please share the complete recipe with me
In the Netherlands they are quite popular. They are called "speculaas". We have a special mixture of spices, called "koek- & speculaas kruiden". Especially around Sinterklaas, on 5th December, but can be found all year round in the supermarket.
Sadly that dumbass company is changing the name to biscoff for us as well
"Spoon and Whisk" is now the Bend and Snap of the food world. I'm so happy you made this video :D
I've been flying alone since I was about 7, and I constantly wanted to fly strictly through Delta in the 90s because they always had the biscoff biscuits
How to be hungry in the morning 101...
As always Barry rocks it.
In the Netherlands you can buy the spices already mixed in a box called ‘speculaaskruiden ‘
If you roll out the cookie dough out between two layers of parchment paper before you refrigerate it, it will be easy to roll, and you can just take it out once it chills and cut it.
Genius!
I got hooked on Biscoff from a certain airline I used to fly on business, they always had loads of them.
Was it Qantas? I used to fly them regularly from America to Australia and they always gave us Biscoff and possibly the most tannin filled tea in the world.
Delta is where I first learned of them but I am in the US.
@@mjbeIs this rail lotto biscuit can you satisfy me that its test rail can you give me its original recipe please help me
I'm eating those Lotus Biscoff cookies rn, I just want to make them homemade now I'm addicted 😭🤣
Come back in a year and he'll still be fascinated by the origins of the name Biscoff XD
Biscoff = biscuit and coffee ☕️
Never knew that lol
It’s my morning routine though
Advice I got from 3 different cookie stamp designs, and generally found to be true: if you want a good stamped design to come through in your bake, use a sugary, crispy gingerbread-type cookie, don't use leaveners, avoid whipping in air and use melted butter.
Actually, I have the week off. Might do the science and prove my hypothesis.
@Mckinley F’des Store was out of baking powder. Made delicious speculoos with nicely defined borders. Got threatened to have my annual gingerbread house plans vetoed if I made another batch and kept opposing my spouse's efforts to keep the house low on moreish snacks. Made a gingerbread Christmas tree three weeks later.
Biscoff are my favourite biscuits and I was looking for a recipe thanks
Awesome good luck
what a cheeky chap you are having some wholesome fun
I love these cookies! I buy them in bulk and hoard them because they're not easy to find. Now I can make my own! Thanks Barry!
Hii!! Did you try? How did it turned out?
I introduced my husband to Biscoff a few weeks ago and now I think we’re going to go into debt over how many packages of different Biscoff products he’s bought. He bought a case each of the vanilla- and chocolate-filled sandwich biscuits! Every time we’re at the grocery store he buys several of the jumbo packages of biscuits. We have multiple jars of the Biscoff cookie butter in the cupboard.
This recipe might just save our bank account, so thank you for that!
The fact that he is listening to the Dirty Dancing soundtrack makes me smile!
I'm fairly certain that phone placement was on purpose given the use of the word "medley", a common musical term. Curious to see if my theory is correct.
@@Tyrope I think it's probably because the theme song for dirty dancing is sung by Bill *Medley* and Jennifer Warnes
So apparently the lotus version of speculoos only really has cinnamon in there. So basically biscoff is a cheaper version of speculoos which in its turn is a cheaper version of the Dutch speculaas :P
Speculoos>Speculaas tho, 100%
@@JaegerDreadful I'll accept that statement as opinion as long as you accept that your opinion is incorrect. ;)
(Just kidding, your opinion is valid, but I disagree)
@@JaegerDreadful sugar syrup and some cinnamon over a whole host of spices? No way.
True speculoos and speculaas are the exact same thing. Speculaas is dutch/flemish and speculoos comes from the french speaking side of the country. But on the box it will always say speculoos no matter the region you are in.
@@Tigerke1986 no they are two different things. Speculoos only contains cinnamon as a spice and speculaas contains a whole mix of spices. As a Belgian I enjoy my coffee with a lotus speculoos, but on its own I really prefer speculaas and I think speculaas is just the better cookie. What Barry made here is speculaas.
Sometimes I’m baffled to find a video fitting exactly what I was looking for but being released just very recently like it was destiny. Will definitely try this recipe!
I'm belgian and a huge fan of speculoos. The (belgian) lotus brand announced that in the near future they will change the belgian name from speculoos to biscoff, similar to other countries. It caused quite a stir here :-)
UK Here, I felt the same when a Marathon chocolate bar was re branded to Snickers. And a kitchen cleaning product call JIff was changed to something that sounds more like an STD Ciff :-)
Never be afraid to fully incorporate your butter and sugar. You can't over mix those two because there is no gluten to overdevelop, but large chunks of butter are not always desirable.
Delicious biscoff recipe. Amazing making. I love biscoff biscuit. Thanks for making and sharing. God bless you lots of love 💕💕💕🙌🙌🙌🙌🙏🏻🙏🏻🙏🏻🙏🏻🌸🌸🌸🌸🌟🌟🌟🌟🌟☀️☀️☀️☀️😍
As a Dutchie I can say we have the same thing, speculaas. ( Like the speculatius in Belgium) lots of people eat it whole year round but I just eat them around Sinterklaas. And we always bake kruidnoten with the kids...
Baking soda is just sodium bicarbonate, whilst baking powder contains sodium bicarbonate, tartaric acid (cream of tartar) and a buffer such as cornstarch
Now we need homemade biscoff spread
I made the Easter egg banoffee cheesecake yesterday with a biscoff as the base it was yummy will make again
Back in the day I think lotus' biscuits weren't branded as Biscoff...it was speculoos on the packet when you found them! I was obsessed as a child because of the history of speculoos molds! Our lower school emblem was an old St Nicholas speculoos press, from Belgium I think!
I have a peanut/tree nut allergy and Biscoff is safe for me to eat. It also sells a cookie butter that's really good. It would be an interesting ingredient to try cooking with....I haven't had the courage to try .
Today I tried it's amazing
anyone tried it at home ? can you tell us if it taste as good as the real lotus biscoff ?
Used Biscoff in place of p-nut butter in cookies and HELLO!!!!! New favorite cookie!!
@@YourMotherSucksCocksInHell cookie butter. I should have clarified that.
Don't add Biscoff I'm butter, add Biscoff, you're genius
I feel like until 2021 I had no idea there was an international name for Lotus speculoos. Honestly, that's quite handy because as a belgian trying to explain the flavour and what it is without them thinking I'm just obsessed with regular gingerbread is a challenge.
Brown sugar is just white granulated sugar mixed with molasses. The amount of molasses will determine the darkness of the "brown" sugar.
YES!!!! Love these :D :D - Intrigued by the subliminal advertising of Dirty Dancing at 04:17 .... haha
Lol yeah I didn't realize at first until my husband mentioned it. I was so confused why he was saying Barry likes dirty dancing until he pointed it out. 😆
Barry doing his best imitation of the butler from Tomb Raider there.
@BarryLewis: Based on Biscoff eureka moment, you can work out which 2 Cities discovered ' NYLON '
Would this dough work for a cookie press?
"It's all BAYYYAAAA sealed together"
Unsealed end pointing directly at the camera 🤣
Definitely going to try these but add a bit of freshly ground green cardamom for a special touch!
Barrys new line of biscuits. Called BAZCOFF 😋
Wouldn't that be an unwelcome sign of
Covid?
Spekulatius is the name we would give similar cookies in German. Some have thinly sliced almonds on the bottom.
Omg that sounds delightful... In fact most types of nuts I think would make it so much better if I ever bother to make it myself
This channel is a such a vibe and so are lotus biscoff biscuits! The actual spread is soo nice 🤤
You are the BEST! I told my husband a couple of years ago, that speculoos were actually Biscoffs. He didn't believe me. Can't wait to make them!
It’s hard for me to find biscoff in my small town in India I did your recipe…. Then Amazon primed some biscoff.
Loved yours more!
Btw I typed America initially because you said “North America” as soon as I was typing where my small town was. lol.
Can you make cookie butter from biscoff cookies?
Yes I just blended it with some cream until the right consistency achieved. Worked great
First time a tried biscoff, I never felt so British lol. It's so good.
A tip for baking powder and bicarb soda do or what you need them for. Is 'soda spreads' and 'powder puffs'. 👍👍
Oh BarryBoss...if you like the smell of the spices in speculoos/speculaas, I think you'd go bonkerly mad with the smell of homemade 'kruidnoten'.
Look up the recipe.....I know you can do it!
Thanks for this very entertaining video.
Another piece of history: here in Belgium you got Speculoos, whereas in the Netherlands Speculaas is more commonly used. Back in the day Belgians made their versions of speculaas, but did not have the rich amount of spices the Dutch had (Indian trade company ftw). -loos in Dutch means 'lacking' or 'without' and because the recipe was basically the same, but with less spices, they made it 'speculoos' rather than 'speculaas'.
TIL. Though we (the Dutchies) do have something called Speculoos. Which is a spread for on bread. But it could be imported from Belgium.
@@gkingkongkev The speculoospasta is a Belgian invention and is basically speculoos biscuits ground up to a paste to put on bread.
The origins for THAT lays with an inventor show on tv, where a woman knew that a lot of people are dipping their speculoos in coffee to make it soggy and then put it on bread as a spread.
Her invention was picked up, but apparently, Lotus (from the speculoos) had a similar invention at the same time. Eventually, both came to the market, but the smaller fish was completely wiped off by Lotus (even though I thought it tasted better and had a better texture).
@@KaWouter_ Cool. Too bad for the lady though. Always a shame when the smaller brands/people get pushed aside by bigger corporations.
Wow, thanks! I always wondered about this. 👍😁
Hey...what is the "all spice " thing. Can you share any brand name???
I got hooked on Biscoff from a certain airline I used to fly on business, they used to always have loads of them.
Amazing I love this biscoff ( thanks for the information about biscoff meaning) and I don’t buy it often because is too expensive. I can prepare it home from now on after your video.
Now that Barry called Becky “Lady Barry”, I only want to call her that from now on 😂
Shouldn't she be "Lady Becky"?
Love lotus biscuits!!! Watching now, may have to try making some at some point... We'll see how you get on first! 🤣
Do you have a gidd recipe for biscoff spread Also (by using the cookies)???
Definitely going to make these
what are the quantities of the supplies in grams or...... such as with the herbs and flour etc.
There was just a period of time where my parents kept buying Biscoff and I got hooked on it.
Hey Barry, in Italy is very difficult to find All Spice, can be done at home?
I live in Belgium. I want any biscuits but those... please... anything else. These are the options always available in Belgium in EVERY single shop.
In Belgium and the Netherlands you get a spice blend for this in any larger better quality supermarket. Look for "speculaaskruiden" or "koekkruiden".
In belguim we got something called speculooskruiden. That are speculoos spices. So we dont have to have al the spices individually.
This is the best biscoff recipe,thanks
Can I use fresh spices, like fresh ginger?
9:02 I love that she is Mrs Barry in your phone
Speculoos and Biscoff are a bit different to me, taste-wise and especially texture-wise. Also, where I live, Speculoos has been available forever, usually around Christmas time, while Biscoff you could only get with coffee at cafés until supermarkets started carrying it a few years ago!
Hi, at what degree and for how much time we have to keep in oven
I thought "Biscoff" was what angry wino's shout at the pigeons in the park.
Who thinks Barry should show peoples bakes/cooking people have done from his previous videos on each video?
I would LOVE that!
The mention of bonkers and dizzee rascal dug up some repressed memories lol
Thank you so much for this recipe, I made it perfectly, this recipe will make me rich. God bless you.
hi can you tell me which butter did you use? salted or unsalted?
Great! Wow I learnt so much from this video 🙂
These are my fav cookies , I am gonna make these 🙏
im wondering how it would taste if it was browned butter. but i feel the liquid butter would change the texture of the biscuit after baking
Whats the temp and how long did you bake it for?
Salted or unsalted better?
Do you have the biscoff ice cream in the UK? We have it here in the US and it's really, really good. It comes in several flavors in the pints and the bars. Yummy.
Could you make these with gluten-free flour? Another great video as always
Barry, as you're thinking of making scoth eggs - When I was in Edinburgh a place I went to did Haggis scotch eggs (using haggis instead of pork for the outer layer) they were divine and I'd love to work out how to make them - any thoughts?
Speaking of the bicarb and the baking powder. i've made a lot of cookies over the past year (too may actually), following a recipe that recreates the New York levaine bakery cookies. but i noticed theres sometime a bit too much of like an acidic after taste, it has both bicarb and baking powder, so not sure. Though i would like to figure out what it is and see if theres a way to fix the recipe.
I mix my own pumpkin-pie spice. Cinnamon, ginger, allspice, clove, and nutmeg. I've never had a Biscoff. I've had biscuits, and I've had coffee, but I've never had a Biscoff. I'll have to find out if I can buy them here. Thanks!
The look in your eyes as you thought of "biscoffee" was absolutely beautiful hahahah
the post credits in this one had me CACKLING
I know every region has their own mix for all spice. What is the one you used for biscoff? what ingredients go into it?
Allspice is not a mix it's a specific kind of spice. Sorry, if my English is not good
Baking soda is a chemical leavener (releases CO2 when mixed with acidic ingredients) and baking powder is a physical leavener that releases CO2 when it gets hot.
Baking soda is a base and neutralizes acid. But causes bubbles doing so= leavening.
I die a little bit inside every time Barry cuts out a cookie from the center of the dough, rather than starting at the edge.
And he feeds off of that feeling... Mwuhaha!
I’d love to know which spices are used?
I've been sick but I'm doing a bit better today. I'll make these if I have the energy.
I've had Biscoff when I lived overseas, but I didn't know they were a type of speculaas/speculoos.
Have you tried the speculoos cookie butter yet?
Hi Barry. Excuse me I'm Italian🇮🇹. What is pimento? Like chili 🌶? Beautiful recipe. Thank you❤
I thought that biscoff was vegan, what would you sub out the butter with? Vegan butter? Cracking vid 😊