Speculoo tiffin

Speculoo tiffin

By
From
Lucy's Bakes
Makes
12 bars
Prep
15 mins
Photographer
Jacqui Melville

Speculoos biscuits are from Belgium. They are crispy, plain biscuits with a dark caramel flavour. You may have come across them, individually wrapped, with a coffee in a hairdressers or coffee bar and you can buy them in packets in the supermarkets called by their brand name ‘Lotus biscuits’. They turn this tiffin into something just a bit more special. I like this married with a thick layer of dark chocolate on the top, but you could use milk or white chocolate if you prefer.

Ingredients

Quantity Ingredient
250g speculoos biscuits
150g butter
40g cocoa powder
50g caster sugar
80g golden syrup
50g raisins
50g pecan nuts, roughly chopped
200g milk or dark chocolate

Method

  1. Line a 20 cm square baking tin with a double layer of cling film .
  2. Put the biscuits into a strong plastic bag and crush them thoroughly with a rolling pin.
  3. Melt the butter, cocoa, sugar and syrup in a large saucepan, stirring all the time.
  4. Add the biscuits, raisins and nuts to the melted mixture, stir well and press into the lined tin.
  5. Chill for 1 hour in the fridge. Break up the chocolate and place in a bowl over a pan of boiling water and stir occasionally until melted. Spread it over the top of the cooled tiffin. Leave to set.
  6. Cut into bars to serve. Store in an airtight container for a week or two.

Note

  • This recipe is vegetarian.

Tip

  • If you cannot get Lotus biscuits, try ginger nuts or use the more usual digestives.

What the the testers say

  • NAOMI HULME – ‘They would be nice with any variety of dried fruits or chopped stem ginger and cut really small they’d make great petit fours.’

    JOVANKA BJELIC – ‘Brilliant recipe – I struggled to get the biscuits at first but you could use other types. I shared them in the staff room at school – plate empty in minutes.’

    JANE BOLTON – ‘I think this would be good with dark chocolate and although I liked the speculoos, we did them again with digestives and we liked those too – great tiffin recipe.’
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