I’ve been eating a lot of naughty foods lately. I promised myself I would try my best to be better to my body, but when you see stuff that needed to be eaten, you just can’t ignore them. Am I right??
One of the things I think I need (??) to have monthly is a large packet of Lotus biscuits. I get so excited when the packet is newly opened, but when I consume about a quarter, I tend to set them aside for “later use” and… you guessed it – that “later use” is you honestly don’t know when until you reach the point of having the need to use them because the expiry date is near.
Don’t get me wrong. I love Lotus biscuits especially when they are paired with tea, but I also love them to be used for another heavenly treat like a base for cheesecakes or for truffles.
This time, I needed to use them in something quick and easy, with few ingredients and currently available. Then I thought of turning the Lotus biscuits into cookies. So I did.
When they came out from the oven, my first question was, “Why did I turn these biscuits into cookies?? I mean, what’s the point??” When I took a bite and tasted them, it was very clear – I prefer soft cookies so turning the not-so-soft biscuits into cookies is probably one of the brilliant ideas I’ve thought of.
They are crunchy on the outside, but amazingly soft and chewy in the center. They are buttery and not overly sweet. There is no flour in the ingredient list, so the Lotus biscuit taste will really shine. At first, when you look at the batter, you will feel that something is wrong or it might not work out. But, trust me – it did work!
If I would open a bakeshop, I say these cookies will be one of my best sellers!
I am bringing these at Angie’s Fiesta Friday #245 which is an amazing virtual party where you can find good food and good friends. Thank you to our co-hosts, Liz @ spadesspatulasandspoons.com and Deb @ Pantry Portfolio.
Lotus Biscoff Biscuit Cookies
These Lotus Biscoff Biscuit Cookies are a good way to enjoy Lotus biscuits in soft and chewy form.
Ingredients
- 2 cups Lotus biscuits about 40 biscuits
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1/4 salt
- 4 tbsp unsalted butter melted
- 1 egg beaten
Instructions
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Preheat the oven to 350 F. Line a bakng sheet with parchment paper. Set aside.
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In a food processor, add Lotus biscuits. Pulse until the biscuits turn into a sandy texture. If the crushed biscuits don’t measure up to 2 cups, crushed some more but this time, it’s okay if they are not finely crushed. They also give a good texture to the cookies. Place the crushed biscuits in a bowl.
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Add sugars, baking soda and salt.
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Pour in butter, egg and vanilla extract.
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Scoop out about 1.5 tbsp of the cookie dough, shape them into balls and place in the prepared baking sheet, making sure to keep them 2 inches apart.
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Bake for 9-10 minutes or until bottom of the cookies turn brown, making sure to rotate the pan halfway through baking.
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Let the cookies cool in the pan for 5 minutes before moving them to a cooling rack to cool further.
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The cookies are best enjoyed when warm.
Before you go…
I love anything cookie butter and biscuits. If you are like me, I am sure you’d also love these Speculoos Cheesecake Cupcakes. Believe me – they are DIVINE!!
Thanks a bunch for spending your precious time with me!
I am also taking these at
Happiness is Homemade | What’s for Dinner? | Baking Crumbs | Cook Once Eat Twice | Mix it up Monday | Melt in your Mouth Monday | What’d You Do This Weekend? | Totally Terrific Tuesday | Delicious Dishes Recipe Party | Cook Blog Share | Tasty Tuesdays | Tickle My Tastebuds Tuesday | Lou Lou Girls Fabulous Party | The Great Cookie Exchange |
