We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
Increase Portion Size
- Country Range Speculaas Spiced Cookie Pucks
- g Biscoff spread
- g Milk chocolate
- ml Double cream
- g Butter
- pinch Maldon salt to garnish
-
1
Step 1
Pre heat the oven to 170c fan / 190c oven -
2
Step 2
Place 8 speculaas cookies on a tray to defrost -
3
Step 3
Brush some soft butter into 8 indentations of a muffin tray -
4
Step 4
Gently press each cookie into the greased muffin tray to form 8 pastry /cookie cups -
5
Step 5
Bake in the oven for 6/7 mins and then allow to cool for 2 mins -
6
Step 6
They have puffed up so whilst still soft press back into shape being careful not to break the sides -
7
Step 7
Once cool fill with a spoonful of Biscoff spread -
8
Step 8
To make the chocolate ganache – Heat the cream to a simmer then pour over the milk chocolate and leave it for 5 mins. Do not stir -
9
Step 9
Gently fold the cream and chocolate mix until thick and glossy -
10
Step 10
Top each cookie cup with chocolate and sprinkle with a few salt flakes -
11
Step 11
Allow to cool and serve
Ingredients
Increase Portion Size
- Country Range Speculaas Spiced Cookie Pucks
- g Biscoff spread
- g Milk chocolate
- ml Double cream
- g Butter
- pinch Maldon salt to garnish
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