Super easy to bake Biscoff Bites using 5 ingredients. Taste the crunchy Lotus Biscoff Spread sandwiched together with a buttery flour and oat biscuit base and topping.
These Biscoff Bites are adapted from this recipe for Mincemeat Slices. I find once you have a basic recipe you can adapt it to suit your tastes and needs. If you love baking with Biscoff, as I do, you may also like to try this No Bake Biscoff Cheesecake or these Biscoff Cupcakes.
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Why You Will Like This Recipe.
- With 5 simple ingredients, you can have these made in around 30 mins or less including prep time.
- Use alternative cookie butter such as Nutella and Peanut Butter.
Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Butter - This gives you the best flavour and will be melted so you can use it straight from the fridge.
- Brown Sugar - Caster sugar is fine but it has no flavour other than it is sweet. Brown sugars give a slightly nutty flavour. If you don't have enough brown sugar, mix it with caster sugar.
- Lotus Biscoff Spread - You can use either Smooth or Crunchy Biscoff Spread. Peanut butter or Nutella would be great alternative spreads to use.
- Porridge Oats - Avoid using Jumbo Oats, they are too chunky. But if this is all you have, try blitzing for a few seconds in a food processor.
- Spelt Flour - Plain flour (All Purpose Flour) is fine. There is no need to add any raising agent for this recipe.
Step by Step Instructions
Before you make these Biscoff Bites, pre-heat the oven to 200°C/ 180 Fan Oven. Grease and line a 8 x 8 inch (20 x 20 cm) with baking parchment.
Step 1: Gently melt the butter and sugar in a pan over medium heat ensuring all the butter and sugar has melted. Take off the heat and leave it to cool a little.
Step 2: In a large bowl mix together the porridge oats and the Spelt Flour
Step 3: Make a well in the centre and gradually add the cooled melted sugar and butter. Using a wooden spoon, mix all the ingredients until well combined.
Step 4: Spoon half the mixture into the prepared baking tin. Using the back of a spoon press down the mixture as firmly and evenly as you can along the sides and corners of the tin.
Step 5: Spread the Crunchy Biscoff Spread evenly over the top.
Step 6: Scatter the remaining oat mixture over the top of the crunchy spread.
Step 7 and 8: Using the back of a spoon press the mixture evenly and firmly on top of the Crunchy Spread.
Bake the Biscoff bites in the centre of the oven for 20 mins or until baked with a light golden brown top. Take out of the oven and leave to cool completely before slicing into bitesize squares with a sharp knife.
Storage
Store in a suitable airtight container for up to a couple of days.
Baker's Tips
- Tip 1 - add the flour oat mixture in handfuls making it easy to evenly spread over the top of the Biscoff spread.
- Tip 2 - Only cut into slices when completely cold, or they may crumble if still warm.
Frequently Asked Questions
Nutella, cookie butter, and peanut butter are lovely alternatives to Biscoff Spread.
More Biscoff Ideas
If you love baking with Biscoff, try these other Biscoff bakes.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Biscoff Bites
Equipment
- 8 x 8 inch (20cm x 20cm) square cake tin.
- Baking Parchment
Ingredients
- 150 g butter
- 75 g soft light brown sugar
- 225 g Spelt Flour or plain flour
- 110 g porridge oats not jumbo oats
- 175 g Crunchy Biscoff Spread smooth Biscoff spread is fine
Instructions
- Pre-heat the oven to 200°C/ 180 Fan Oven. Grease and line a 8 x 8 inch (20 x 20 cm) with baking parchment.
- Gently melt the butter and sugar in a pan over a medium heat ensuring all the butter and sugar has melted. Take off the heat and leave to cool a little.150 g butter, 75 g soft light brown sugar
- In a large bowl mix together the porridge oats and the Spelt Flour225 g Spelt Flour, 110 g porridge oats
- Make a well in the centre and gradually add the cooled melted sugar and butter. Using a wooden spoon, mix all the ingredients until well combined.
- Spoon half the mixture into the prepared baking tin. Using the back of a spoon press down the mixture as firm and evenly as you can along the sides and corners of the tin.
- Spread the Crunchy Biscoff Spread evenly over the top followed by the remaining oat mixture. Once again pressing down firmly and evenly. Tip: it helps to add the oat mixture to the tin in small handfuls rather than one big lump.175 g Crunchy Biscoff Spread
- Bake the Biscoff bites in the centre of the oven for 20 mins or until baked with a lightly golden brown top. Take out of the oven and leave to cool completely before slicing into bitesize squares with a sharp knife.
Your Private Notes
Notes
- Tip 1 - add the flour oat mixture in handfuls making it easy to evenly spread over the top of the Biscoff spread.
- Tip 2 - Only cut into slices when completely cold, or they may crumble if still warm.
- Nutella, cookie butter, and peanut butter are lovely alternatives to Biscoff Spread.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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