On Fri, 12 Apr 2013 23:45:13 -0500, in rec.food.cooking, Sqwertz
wrote:

>On Wed, 01 Aug 2012 10:06:47 -0600, gloria p wrote:
>
>> I found the Biscoff spread at World Market (Cost Plus) over the weekend.
>> It tastes exactly like the cookies, very sweet.
>>
>> I think it would make a good cake icing, beaten with cream cheese and
>> some confectioner's sugar, for a yellow or spice cake. Thinned with
>> cream or sour cream, it would be good over cheesecake, in tirasmisu,
>> or over vanilla ice cream. Possibly spread on peanut butter cookies
>> also. (Can't you feel your arteries hardening as you read this?)
>
>I've never had the cookies that I recall. But I got a jar of the
>spread today and even before opening it I somehow knew exactly what it
>was going to taste like. Sure enough, that was exactly it (just
>creamier).
>
>Ingredients are a combination of wheat and soy flours, sugars, and a
>bunch of different kinds of vegetable oils. The only flavoring being
>cinnamon. You would think there was more spices than cinnamon, but
>that's it. I didn't find it overly sweet - not like Nutella-sweet, at
>least. I spread about 2TBS on some Danish butter cookies and called
>it quits. Anybody wants the rest of the jar just stop by and it's all
>yours! I've crossed it off the culinary bucket list (only 562 foods
>left!).
>
>Ingredients
>Biscoff 57% (Wheat Flour, Sugar, Vegetable Oils (contains one or more
>of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening
>(sodium bicarbonate), Soy Flour, Salt, Spice (cinnamon)), Canola Oil,
>Sugar, Emulsifier (soy lecithin), Citric Acid.
>
>-sw

These are delicious:
Biscoff Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 8-10 minutes

1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda,
cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread,
sugar, and brown sugar and beat on medium speed until smooth and
creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients,
beating only until blended. Chill the dough 30 minutes in the
refrigerator.

5. Form the cookie dough into rounded tablespoons and place them 2
inches apart on the baking sheet.. Bake for 8 to 10 minutes or until
cookies are golden and just firm around the edges. Let the cookies
cool on the baking sheet for 5 minutes and then remove with a spatula
onto a cooling rack.