This is one trend that doesn’t seem to be going anywhere.
Biscoff or speculoos is a Belgian shortbread-type biscuit traditionally made of wheat flour, candy syrup, oil, salt and cinnamon. It’s crispy yet chewy, with a delightful caramel tinge. But don’t confuse Biscoff with the Dutch speculaas, which contain a greater variety of spices. Back when spices were costly, and importing them into Belgium proved a bit too expensive, the Belgians came up with a solution: a biscuit with fewer ingredients for those who couldn't afford the pricier Dutch variety, yet still perfect for enjoying with a hot bevvy – in fact, Biscoff is supposedly a portmanteau of ‘biscuit’ and ‘coffee’.
The most popular of the speculoos biscuit is the Lotus Biscoff brand created in Belgium in 1932 by brothers Jan, Emiel and Henri Boone. Unsurprisingly, the brand has made a big splash across the world, and is currently going off here in Australia. And not just the biscuits, either. No, Biscoff comes in a range of forms – like ice cream, sandwich biscuits, and a spread that rivals Nutella – that are flying off the shelves as well. If you ask us, there are spreads and then there are SPREADS. If you’re not sure what we’re talking about, then you’ve never had a spoonful of Biscoff’s crunchy speculoos spread. Now, thanks to hive mind of the world wide web, it’s making its way into every kind of dessert imaginable, as well as an array of drinks like hot chocolates, coffees and even cocktails.
