4 perfect recipes with Lotus cookies! Would you like balls, cupcakes or cookies?

Try our delicious recipes for Lotus cookie balls and get to know what love looks like at first bite!

We didn’t miss out on other goodies from this wonderful, caramel cookie. Therefore, do not miss the delicious pampering in the form of unbaked cream cupcakes and original Christmas cookies!

You just have to try it! Will you try?

Lotus balls with Salk

The perfect sweet treat to complement your morning cup of tea or coffee. Trust me, these delicious balls will be gone in a flash!

What will we need

1. 250 g of Lotus Biscoff biscuits
2. 90 g of cocoa
3. 250 g of desiccated coconut
4. 400 ml sweetened condensed milk

Method

1. Process the cookies in a food processor and mix well
2. Transfer the cookies to a bowl
3. Add the cocoa powder and one quarter of the coconut
4. We make a hole in the middle
5. Add the condensed milk and mix with a wooden spoon until everything is evenly mixed
6. Place the Lotus cookie mixture in the refrigerator and chill for about 30 minutes
7. Pour the remaining coconut onto a plate
8. From the cookie mixture, we begin to form balls about the size of a tablespoon
9. Wrap individual balls in coconut
10. Store the balls of Lotus cookies in an airtight container and in the refrigerator

Balls of Lotus biscuits and icing

These Biscoff Balls are so easy and delicious. The soft center of the ball is made up of this delicious cookie, which is completely covered in melted white chocolate and sprinkled with another delicious layer of crushed caramel cookies! This recipe for Lotus balls is tailor-made for all lovers of shortbread cookies.

What will we need

For balls

1. 250 g of Lotus Biscoff biscuits
2. 100 g of powdered sugar
3. 75 ml condensed milk

For the frosting

1. 200 g of white chocolate
2. 100 g Biscoff spread
3. 3-4 Biscoff crackers

Method

1. Line the tray with baking paper and set it aside
2. Add the biscuits to the food processor and start mixing until they turn into fine crumbs
3. If we don’t have a food processor, we put them in a food bag and crush them with a rolling pin
4. Add the crushed biscuits to the bowl, sprinkle with icing sugar and pour in the condensed milk
5. Start mixing the ingredients until the mixture starts to stick together
6. Shape the mixture into 12 balls with your hands and place them on the prepared tray
7. Put the balls in the fridge to cool while we prepare the chocolate coating
8. Add the chocolate and cookie spread to the heat-resistant bowl
9. Put the mixture in the microwave and melt it in 20 second intervals until the mixture is nice, melted and smooth
10. Stir to combine the chocolate and cookie
11. Dip the cooled balls into the chocolate mixture one at a time, making sure they are completely coated
12. Place them back on the baking sheet
13. Crush more cookies and sprinkle them over the surface of the chocolate covered cookies
14. Put the lotus balls back in the fridge for 2 hours or until the chocolate is completely set

Lotus cupcakes

Layers of cheese filling, Biscoff cream spread, Lotus cookies and whipped cream make this simple dessert an incredible taste experience!

What will we need

On the corpus

1. 10 Lotus Biscoff Cookies

For the cheese filling

1. 225 g full-fat cream cheese (softened to room temperature)
2. 3 spoons of powdered sugar
3. 60 g butter spread Lotus Biscoff
4. A teaspoon of pure vanilla extract
5. 240 ml thick whipping cream

For the cookie filling

1. 5 lotus biscuits (coarsely ground)
2. 170 g of Lotus Biscoff spread

For the frosting

1. Whipped cream
2. Lotus Biscoff Melted Butter Spread (for drizzling)
3. Lotus biscuits (coarsely chopped)

Method

1. For the body, crush the biscuits in a food processor until they are finely ground
2. Divide them evenly between individual serving glasses (about 1 tablespoon per serving glass)
3. In a large bowl, mix the cream cheese, sugar, Biscoff spread and vanilla extract and beat well until combined and a completely smooth creamy mixture is formed
4. Using an electric mixer, whip heavy cream until soft peaks form
5. Using a spatula, gently fold half of the whipped cream into the curd mixture and then add the other half
6. For the Lotus spread filling, let it melt in the microwave for a few seconds until it melts
7. Spoon half of the curd filling evenly into each serving glass, then spoon on the crushed biscuits and then the melted spread
8. If the spread is too runny, put the glasses in the freezer for a few minutes to make it easier to add another layer
9. Add the rest of the cheese filling
10. Top with cookie crumbs, whipped cream and, if necessary, drizzle with melted Biscoff spread
11. Before serving, cover the glass and put it in the fridge for at least 2 hours, or up to 2-3 days

Sweets with Lotus spread

Be innovative and skip the old familiar Linnaeus cookies with marmalade this year and make way for these sticky cookies from Lotus Cookies! The combination of a creamy spread of spiced caramel cookies and fine almond flour and cane sugar is so delicious! Decorated like a cute Rudolph, this minimalist cookie is easy to make and perfect for the Christmas board!

What will we need

1. 170 g butter (softened at room temperature)
2. 100 g cane sugar
3. A big egg
4. A teaspoon of vanilla extract
5. 200 g plain flour
6. 75 g of almond flour
7. ½ teaspoon fine salt
8. A teaspoon of ground cinnamon
9. 200 g of Biscoff spread
10. Icing sugar (for sprinkling)
11. Melted chocolate (for drawing Rudolph’s face)

Method

1. Beat softened butter and cane sugar in a large bowl
2. Add vanilla, eggs and beat until smooth and set the mixture aside
3. In a separate bowl, mix plain flour, almond flour, salt and cinnamon
4. Add the flour mixture to the butter mixture and mix until combined
5. Cover the bowl and let it rest in the fridge for a few hours
6. Place the cookie dough between two sheets of baking paper and roll out the dough with a rolling pin until it is thin
7. Put the rolled cookie dough in the freezer for 5 minutes to harden
8. Preheat the oven to 160 degrees while the dough cools
9. Cut the cookies using a circular cutter and transfer them to a baking sheet lined with baking paper
10. If the dough starts to soften, put it back in the freezer for another 5 minutes
11. Cut out a circle in the middle of half the candy
12. Bake the cookies for about 18 to 20 minutes
13. Let them cool for about 10 minutes before transferring them to a wire rack to cool completely
14. Lay out all the cookies with the cut out centers and dust them with powdered sugar
15. Now take the uncut cookies and spread the Biscoff spread on one side and place the cut cookies on top to form a glued cookie
16. Using melted chocolate, draw Rudolph’s face on the candy

Origin of Lotus Biscuits

Lotus was founded in Lembeke (Belgium) in 1932 by brothers Jan, Emiel and Henri Boon.

When the company was founded, the brothers made breakfast cookies as well as spiced caramel cookies, which were especially popular for St. Nicholas Day celebrations.

Later, they began to specialize in spiced dried fruit with caramel, which are most often served with coffee or tea.

The entire company and production remains in the hands of the Boon family for many decades. It gradually expanded in the form of buying up competing companies, and in 2019 the factories were expanded to two more continents, namely to South Africa and the United States.