Wednesday, July 11, 2012

Biscoff Oatmeal Cookies - Wonderful with Summer Fruits


Those Biscoff Oatmeal Cookies are quite wonderful alongside the "flat" peaches, "sugar apricots" and "mini flat nectarines" that I found at the market a few days ago - I do not really know how they are all properly called in English, but these apricots, peaches (did you see these on the cover of the August issue of "Martha Stewart Living" Magazine?) and nectarines are not only sweeter that the "regular kinds" but are also much prettier.




And Biscoff Cookies, well, a lot of people are raving about the Biscoff Spread. A few months ago,  I also made the Bicscoff Oatmeal Cookies and already posted the recipe for these Cookies (see my post), so there is only pictures today.




When we are in the Netherlands, I always buy a few jars of the famous Biscoff Spread and I have since learned that a similar spread is also available from an American company as "Cookie Spread" or "Speculoos Cookie Butter".

 The European Biscoff Spread is now available in two kinds, regular and crunchy, with little pieces of Biscoff Cookies throughout the Spread, delicious! When I made them the first time, I added 3.5 ounces (100 g) Côte d´Or chocolate to the cookie dough and used the regular Biscoff Cookie Spread. This time,  I decided to leave out the chocolate and use the crunchy Biscoff Spread. My taste testers told me that the Biscoff Oatmeal Cookies turned out to be even a bit more wonderful with the crunchy Spread than with the regular Spread!

We liked the Cookies a lot when I made them the first time and we liked them even a bit more this time.




Serve the Biscoff Oatmeal Cookies alongside some fresh summer fruits and whether you will use the regular or crunchy Spread, add dark or white chocolate (as some bakers do) you will not regret having tried this easy and delicious cookie recipe! Just make sure not to use add ins that will overpower the distict taste of the Speculoos cookies that comes from adding the Spread and some additional cinnamon. And, again, as I often mentioned already,when using cinnamon in baked goods (or other fare) try to use good cinnamon, preferably from Ceylon.


7 comments:

  1. I can´t get biscoff spread here, but I love those flat fruits!

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    1. These "flat" fruits are showing up in a lot of fruit markets these days and seem to become quite popular. They certainly are more tasty than the "regular" fruits.

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  2. Andrea, Can't I substitute Speculoos Cookie Butter (I buy it as our Trader Joe's) for the biscoff? I want to make both of our cookie recipies for Emma and Clara. I am trying to bake cookies that their Mother doesn't usually bake.

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    1. Yes, you can - I believe the Speculoos Cookie Butter from Trader Joe´s is equal in quality and taste to the Biscoff Cookie Spread from EU - I am sure that Emma and Clara will adore your cookies (love those cute names)!

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  3. Andrea, I never heard of Biscoff spread until a few months ago…all that blogger chatter! I finally found some in a grocery not far from me…and it is quite good! This sounds like a wonderful way to use my Biscoff spread! My grandchildren would love these!

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    1. All I can say is that my kids keep asking for these cookies and they are so simple to make, I love the oatmeal that gets added to them and the Biscoff/Cookie Butter/Spread adds a really nice flavor to the cookies - if you do get a chance to bake them, let me know if your grandchildren like them.

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  4. I have a jar of the Trader Joe's spread so will have to give these a try. In the US, I've seen the flat peaches called donut peaches. I haven't tried them, but if you say they are sweeter than regular ones. I will sample next time I see them at the store.

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