2 Ingredient Biscoff Biscuits

Minimal ingredients means minimal fuss. And it doesn’t get much more minimal than two. Technically three I suppose, if you count water. Due to the minimal ingredients used, it also means they’re accidentally vegan. Perfect if you’re undertaking the challenge of Veganuary!



I debated whether to post these because the flavour of the Biscoff spread didn’t translate as I hoped it would. But, they’re delicious regardless and when combined with their simplicity, I thought it was worth a post anyway. I’d imagine adding a touch of cinnamon or Pain d’Epice spices would accentuate the Biscoff speculoos flavour.





  • 80g Lotus Biscoff Spread
  • 50g plain flour
  • 30ml water
  • extra biscoff for sandwiching, optional


  1. Add the spread to a microwaveable bowl and microwave until just melted. Add half of the flour, followed by half of the water, the remaining flour followed by the remaining water – mixing after each addition.
  2. Bring together into a ball, wrap in cling film and put in the fridge for minimal 20 minutes.
  3. Preheat the oven to 175C. Line a baking tray with baking paper.
  4. Roll the dough out and use your favourite cookie cutter to stamp out the shape of your choice. Place on the prepared baking tray and bake for 15-20 minutes or until golden brown. Don’t worry if they’re still slightly soft in the centre when you remove them from the oven – they will firm up completely once cooled.

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