There is more to biscuits than just simple snacks. With Lotus Biscoff cookies and spreads as ingredients, every meal can be an exciting and filling experience for the whole family. From savory dishes to satisfying in-between-meal treats to mouthwatering desserts, the possibilities are endless with Lotus Biscoff as your culinary companion. Here are just some delightful Lotus Biscoveries that will take you beyond biscuits and onto delectable meals.
LOTUS BISCOFF OATMEAL PANCAKESStart the day right with a hearty and healthy serving of Lotus Biscoff oatmeal pancakes. Serve with coffee to get #ThePerfectKick.
1/4 cup Lotus Biscoff Spread
2 tbsp sugar
2 tbsp butter, melted
3/4 cup skim milk
3/4 cup all-purpose flour
1/2 cup quick cooking oats
2 tsp baking powder
1/4 tsp salt
Blueberries, sliced bananas, or strawberries (optional)
Whisk together wet ingredients in a large bowl: Lotus Biscoff Spread, egg, sugar, and butter. Gradually whisk in milk. In another bowl, combine dry ingredients: oats, flour, baking powder and salt. Add the combined dry ingredients into the milk mixture, whisking just until dry ingredients are moistened.
Lightly butter or grease a griddle or large nonstick skillet. Place over medium heat until hot and drop of water sizzles. Drop batter by scant 1/4 cupfuls (about 3 tablespoons for each pancake) onto hot griddle. Cook until bubbles form and pancakes are golden brown on bottom. Turn; continue cooking 1 minute or until golden brown. Serve topped with fruit if desired and drizzle Lotus Biscoff syrup* over pancakes. Makes 4 servings (twelve 3-inch pancakes)
*Whisk together 1/4 cup Lotus Biscoff Spread and 1/3 cup pure maple syrup. One serving is 1½ tablespoons per pancake serving.
BISCOFF THAI CHICKEN LETTUCE WRAPSThis recipe is a perfect way to show how Lotus Biscoff is not only delectable in desserts but savory dishes as well. Tip: Easy on the peppers for kids to fully enjoy this meal!
1 lb. boneless, skinless chicken breasts cut crosswise into 1/2-inch strips
1 tsp ground coriander/parsley
2 cloves garlic, minced
1 tsp minced ginger root or 1/2 tsp ground ginger
2 tsp canola or vegetable oil
1 red or green bell pepper (or half of each), washed and cut into thin strips
1/4 cup hot or medium-hot salsa
2 tbsp soy sauce or tamari
2 tbsp Lotus Biscoff Spread
1/4 cup chopped fresh basil or cilantro
8 large washed Boston or leaf lettuce leaves
Toss chicken strips with coriander, garlic, and ginger. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips; stir-fry 2 minutes. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Add salsa and soy sauce; stir-fry 1 minute. Reduce heat to low; stir in Lotus Biscoff Spread until melted. Stir in basil. Spoon mixture in lettuce leaves; roll up.
LOTUS BISCOFF BANANA GRILLED CHEESE RECIPEWhen the usual sandwiches don’t cut it anymore, try this sweet medley of Lotus Biscoff spread, caramelized bananas, and cream cheese. Grill to perfection and have a heavenly sandwich experience the entire family can enjoy.
1 medium banana, sliced
2 tsp honey
2 slices sandwich bread
2 tbsp creamy Lotus Biscoff Spread
2 ounces cream cheese, thinly sliced
Heat a small skillet over medium-low heat. Add the banana slices and drizzle with honey. Cook for 3-4 minutes on each side until caramelized and golden brown. Remove from skillet and set aside.
Heat a griddle pan, panini press, or skillet over medium heat. Butter one side of each piece of bread. Place one piece of bread, butter side down, on the pan. Spread a thin layer (1 tablespoon) of Lotus Biscoff on the bread, top with the bananas and cream cheese. Spread the remaining Lotus Biscoff on top of the cream cheese, and place the other slice of bread on top of the cream cheese, butter side up. Cook the sandwich for 3-4 minutes on each side until the bread is toasty and the cheese is melted.
CHICKEN MOLE LOTUS BISCOFF SLIDERSThe perfect balance between bold and mellow flavors, these Lotus Biscoff-infused sliders are sure to make every family bonding seem like a party.
1 lb. boneless, skinless chicken thighs, trimmed
2 tbsp canola oil, divided
3 cloves garlic, minced
1 tbsp chili powder
1/2 tsp ground cumin
1 tsp ground cinnamon
1 8-ounce can tomato sauce
1/2 cup reduced-sodium chicken broth
1 ounce (about 2 tbsp) semisweet chocolate, chopped
1/4 cup creamy Lotus Biscoff Spread
Season chicken generously with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining oil, garlic, chili powder, cumin, and cinnamon. Cook, stirring, about 30 seconds. Add tomato sauce, broth, chocolate chips, and Lotus Biscoff Spread. Stir to combine. Bring to a simmer. Reduce heat to medium-low, add the chicken and any juice to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Cool slightly and shred the chicken with two forks or kitchen shears. Serve on soft rolls with red onion and lettuce.
LOTUS BISCOFF POPCORNMake movie night with the family extra fun and special with Lotus Biscoff’s take on the caramel popcorn. Sweet, caramel, and crunchy goodness all around!
8 cups plain popcorn
1/3 cup honey
1/4 cup granulated sugar
1/2 cup Lotus Biscoff Spread
1/2 tsp vanilla extract
1 cup Lotus Biscoff cookies, chopped
1/3 cup white chocolate chips, melted
Place the popped popcorn in a large bowl and add salt to taste. Set aside. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the Lotus Biscoff Spread. Stir until the Lotus Biscoff Spread is melted. Stir in the vanilla extract. Pour the mixture over the popcorn and gently stir with a spoon or spatula. Stir in the chopped Lotus Biscoff cookies. Spread popcorn on a large baking sheet. Drizzle popcorn with melted white chocolate and let sit until chocolate hardens.
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