MarilynFL!! Got another Biscoff cookie knock-off for you! (more!)

[mistral]

I saw this recipe and immediately though of you!

This recipe and article about the recipe just came up in my Serious Eats newsletter. Interestingly the author claims that one of the reasons NO recipe using American brown sugar will taste like the Biscoff Cookie is that our (USA) brown sugar has no caramel in it as the Biscoff version of brown sugar does.

The article comes first then the recipe is towards the bottom of the article's page.

Check it out!

www.seriouseats.com/2017/06/how-to-make-speculoos-cookies.html?

http://www.biscoff.com/sites/default/files/content/50629_biscoff_250g_lr.jpg

 

[marilynfl]

okay, this is weird. I've actually tried a Stella Parks' Biscoff knock-off using roasted soy flour!

Way back in 2015! I had to order that odd roasted soy flour online which goes to show how desperate I am to find a clone. However, that 2015 version didn't have "roasted brown sugar" as part of the equation.

...and so the experiment continues.

Thanks for thinking of me!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=242803

 

[mistral]

Mariyln--the link I posted is a CURRENT recipe for the Biscoffs. . .

in which she uses the toasted white sugar. This toasted sugar sound great to me; I think I will do it som time.

I would try the Biscoff recipe, but it is going to snap up to 100º or so the next couple of days. That's what I get for putting it off. . .

 

[mistral]

Arrgh, you mentioned the toasted sugar. Sorry, I did not read your whole post!!! (nt)