Delta Airlines made the Biscoff cookies famous; or at least in my mind. I remember flying somewhere on Delta and being served this really good cookie. At the time, I wasn’t as obsessed with cookies and forgot the name, but luckily others were more astute and I began to see the name “Biscoff” referenced as “that delicious airline cookie” on various food sites.
Sometime thereafter, Biscoff cookies started to appear in my grocery store, only to be snapped up by people who recognized them as the elusive airplane cookie. I even heard a rumor from one mom that another was buying them at the store and selling them on eBay, but I’m not sure it was true. At any rate, that’s old hat because the cookies are pretty easy to find now. They’re always in stock and if the store’s out, you can order them from Biscoff’s website.
What I’m leading up to here is the fact that Biscoff recently one-upped themselves by creating something new — a smooth and creamy spread made with the cookies.
It sounded odd when I heard about it. How could you make a spread with mashed cookies? Wouldn’t it be lumpy or grainy? But people kept reporting back on how they’d found the spread made of cookies and how good it was. There were enough positive reviews to motivate me to finally get in my car, drive all the way to Central Market and buy one ($6.00) jar.
The best way I can describe this is something like a spice cookie flavored Nutella. The texture is smooth and slick and the flavor is definitely that of speculoos. The whole family, including the two people here who don’t really like peanut butter, love it, and I’m having fun trying to think of ways to use it.
Here’s the first thing I’ve made. Biscoff actually has quite a few ideas on their website and one was a pumpkin pie where Biscoff stands in for some of the sugar. Rather than commit to a whole pie, I decided to try the idea in bar form. What I ended up with were pumpkin pie squares that were a little stiffer than usual, creamier, and flavorful — though I will say the speculoos flavor is not that prominent. In this case, I think it mainly helps the texture. I also made some really good scones and will post those tomorrow.
- 1/2 cup (2.25 oz) all-purpose flour
- 1/4 cup oats, quick or old fashioned
- 1/4 cup packed brown sugar
- Pinch of salt
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup Biscoff Spread
- 7 1/2 oz canned pumpkin (about 1 cup)
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice (optional)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350° F. Line an 8 inch square metal pan with non-stick foil.
- Combine the flour, oats, brown sugar and salt in a large bowl and mix well. Add the softened butter and stir until incorporated. Press in bottom of lined pan and bake for 12 minutes. Let cool.
- In a mixing bowl (I used the same one I used for the crust, but wiped away crumbs), mix beat the granulated sugar, Biscoff spread, pumpkin, evaporated milk, egg, cinnamon and vanilla with a hand-held mixer until creamy. Pour over the baked crust and bake for about 30 minutes or until top appears set. Let cool completely, then chill thoroughly before serving.