Saturday 24 September 2022

Biscoff And Cookie Dough Tartlets

Forgive my ignorance, but I always thought Biscoff was a fairly modern, American invention.  How wrong I was!  It's Belgian, from the 1930s, as many of you probably know.  I had no idea what it was, but it seems it's like a speculaas biscuit - a lot spicy, and very sweet. 

Speculaas remind me of my younger days, when my sister was married to a Dutchman.  We lived in an area that had a big Dutch population - migrants who had escaped Europe after the Second World War.  He introduced us to many Dutch foods - salted liquorice anyone?, and speculaas biscuits (also Dutch).  Delightful, though his father's habit of smuggling native birds was not!

I was watching Barry Lewis, the English YouTuber chap the other day, and he made little tartlets with a bought cookie dough as the base, which he then filled with chocolate ganache.  I felt I wanted to make some tartlets too, but what to fill them with?  Let's try Biscoff, says I to myself.  And so I did.  And here they are.


caramel and chocolatey goodness here!

Makes 9-10 tartlets:

ingredients:


Butter for greasing the muffin tin holes

1 packet bought choc-chip cookie dough (450g./1 lb)

1 jar Biscoff spread (crunchy or smooth) - you will use about 320 grams/11.3 oz

2-3 tsp (or more) of mascarpone on each tartlet = c. 80g./3 oz all up

caramel sauce - I used Nestlé squeezy dulce de leche - amount is up to you

1/4 cup/32g. Honeycomb Maltesers, blitzed in a processor or bashed with a rolling pin till you end up with malty dust


Method:


Grab a muffin tray, grease the holes well with butter (esp. the rims!!) and press about 45g./1.5 oz of the dough into each hole

Find your smallest glass or wee container, and press the base into the doughy holes - you want to squish that dough down

Bake the cases at 180C/350F for 13 minutes, then take them out of the oven and squish the middles again with your tiny glass

Bake for another 2 minutes, take the tray out of the oven, and squish the middles again

Now let them cool right down

Spoon the Biscoff into each tartlet (go crazy if you want), then add a big spoonful of mascarpone on top (yep, go crazy again)

Squeeze the caramel sauce over the top, and throw on the honeycomb dust (well, sprinkle on)

Hand out to family and friends, and take a bow :=)


Notes:


I made 9 tartlets, but next time I would make 10, as the dough was a wee bit too thick

Make sure you butter the rims of the tin well; my cases stuck to the top and I had to jemmy them out:=)

Use any sort of Maltesers you fancy, or whatever chocolate/malt type of sweets you have, or whatever you like or have available



oh my!  so much sugar ahead in my life :-)

squish the dough into your well-greased muffin tin holes

and squish the middles of your dough with a (very) small glass

and squish again after baking

ready for filling

filled and almost ready to eat

hand out to family and friends

sweet and delicious


I luv Maltesers!


46 comments:

  1. Yummy! Is all I can say. Mouth watering too much!

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  2. Biscoff, Maltesers and dulce de leche are all rather addictive. The chocolate cookies alone are already very yummy and you even topped them with all the goodness...definitely worth all of the calories :-))

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  3. Those look unbelievably delicious, Sherry!

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  4. Sherry, I'm not familiar with Biscoff but enjoyed learning about them. Your tartlets look amazing .

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  5. We do not get cookie dough here. And the speculaas spread we get is very expensive as it's imported. But I've made my own so I can imagine how good these were.
    from Tandy I Lavender and Lime https://tandysinclair.com

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    1. hi tandy
      i didn't realise we had cookie dough that you could buy till very recently. It comes in a roll! I think Biscoff spread is fairly new here. New to me anyway:)

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  6. Wow these tartlets look so delicious. And Sherry, I love that little glass you have to squish the middle of your dough!

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    1. thanks neil. Yes i really like that glass too. I always thought it was a medicine glass then i realised recently it's an actual measuring glass for cooking!

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  7. Hi Sherry, this is such a clever idea. I will have to look for the ingredients. I am not sure they are sold in the U.S. Bernadette, newclassicrecipe.com

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    1. You can use similar products Bernadette. Thanks for dropping by.

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  8. Your cookies look very rich and delicious!

    Lotus Biscoff cookies (the name comes from BISCUITS plus COFFEE) have been a signature handout on Delta Airlines since the 1980s, and currently they hand out 80 to 85 millions packs a year! Lotus cookies are now sold in many American supermarkets and similar places — though Delta used to be the only way you could get them. I’m a fan!

    The cookie butter spread is a more recent innovation, though people have always made their own. It came to Europe in 2009, to the US in 2011.

    best… mae at maefood.blogspot.com

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  9. Never knew the origin of Biscoff. All that I know is it's good stuff. As are these wonderful looking cookies -- really nice recipe/ Thanks!

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  10. They look delish Sherry 😋

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  11. Thanks for the tips! These look like terrific cookies.

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  12. Wow! Those look amazing, but yes, sweetness overload for sure! I've never heard of Biscoff but I would like to try it sometime -- crunchy version for me, please! ;)

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  13. These look delicious - we have recently had quite a bit of biscoff in our house but it is not my choice of spread - I would probably choose nutella if given my druthers but I think I would like to try these with biscoff too

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    1. no i agree. biscoff is not my fave spread but nutella is! not that i eat either.

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  14. Hi Sherry — these look ridiculously good! And so clever of you to put them together. Yes, they are sweet but in this world we need more sweet!

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  15. PS — I meant to sign myself “David - Cocoa & Lavender” as my only option today was “Anonymous!”

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  16. Oh, this sounds fantastic, Sherry! I'm not sure if they sell crunchy Biscoff spread here in the States, but they do sell creamy. Funny side story - Laura and I have actually visited the Biscoff factory in Belgium. We got to eat a warm Biscoff cookie (biscuit) right off the production line. It was crazy! Needless to say, Biscoff holds a special place in our hearts - which means we'll LOVE these tartlets!!

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    1. Oh it's so funny that i always thought Biscoff was American!

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  17. Hi Sherry, Biscoff are mainstream here and I love them, so I'd love your little tarlets. I remember the first time I ever tasted a Biscoff biscuit, it was on a Delta flight going somewhere, I've been hooked every since.
    FYI, salty licorice is about the only licorice you'll fine here. I'm not a fan but Eva loves it...

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    1. Yes i don't mind a bit of salty liquorice now and then but it is an acquired taste.

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  18. Hi Sherry, I just wanted to drop by to say we've just posted our last blog post. I've thoroughly enjoyed your blog, and I'll still be visiting. But we've got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.

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    1. sad to hear that KR. The blogging community won't feel the same without you!

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  19. We have a Dutch shop here that I sometimes visit to buy cheese - and usually pick up a packet of speculaas while there. They are so yummy!

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  20. sembrano squisiti, mi piacerebbe tanto assaggiarli!

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  21. I've actually never considered using cookie spread as a feeling or stuffing for dessert recipes. I think this is a genius idea. And with all other elements like mascarpone and caramel, that's an utterly decadent dessert.

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    1. thanks Ben. It was very rich and very delicious. and easy to make.

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  22. I never heard of Biscoff but your little tarts look delicious. Gerlinde from Sunnycovechef.com

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