breakfast

Lotus Biscoff Cookie Cereal

Lotus Biscoff Cookie Cereal

Have you joined the cookie cereal hype yet?

It didn’t take me much persuading. I saw a couple of my favourite foodies Milly and Gina make cookie cereal and I couldn’t not give it a go. So when Emily invited me to do a bake long live on her instagram channel I thought it was the perfect time to get everybody involved.

With a lotus and biscoff twist as you just cannot beat both the biscuits and the spread (which are vegan!), I went to work. The hack is to chop your chocolate as small as possible and use the smallest cookie cutter possible to get the best result. Any shape cutter works!

They’re definitely a more indulgent breakfast but hey we all deserve one every now and again right? Totally worth the extra time it takes to make. The end result is special!

Another thing to consider is that the cookies may need less or more time in the oven depending on the size of them. Everybody’s will be different. So use your cookie judgement.

Using biscoff spread obviously compliments the biscuit crumbs beautifully, but don’t worry if you cannot get hold of any. Peanut butter does the trick too. And if you can’t get hold of the biscuits, just use your favourite kind. The possibilities are endless with these beauties.

Lotus Biscoff Cookie Cereal
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Lotus Biscoff Cookie Cereal

Recipe by Luce from What Luce EatsCourse: BreakfastDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

15

minutes

The prettiest of breakfast treats. Totally worth the faff in my opinion. Choose your smallest cookie cutter and get baking!

Ingredients

  • 120g spelt/whole wheat or plain flour

  • 90g lotus biscuits

  • 40g oats

  • 3/4 teaspoon of baking powder

  • 75g nut butter or biscoff spread

  •  1 teaspoon of vanilla extract

  • 80g dark chocolate (chopped into small chunks)

  • 100ml dairy free milk

  • 30ml maple or agave syrup

Directions

  • Preheat oven to 180c and line two baking trays with parchment paper.
  • Turn the lotus biscuits into crumbs by either adding to a blender or putting into a sandwich bag and bashing with a rolling pin. Put to one side.
  • Next in a large bowl add vanilla extract, maple syrup, Biscoff spread/nut butter and 50ml of milk. Combine.
  • Next add oats, baking powder, flour and 60g of lotus biscuit crumbs. Combine.
  • Add the remaining 50ml of milk and combine until a dough forms.
  •  Fold in the chocolate chips and then place the dough between two pieces of baking paper.
  • Use a rolling pin to roll our the dough and then use the smallest cookie cutter available or a small round object to cut out the cookies.
  • Spread them out on the baking trays and then sprinkle with the rest of the lotus crumbs.
  • Press them down slightly. Bake for 8-12 minutes depending on size.
  • Allow to cool slightly before serving with milk. And don’t forget the drink the milk. Enjoy!

Notes

  • Can be eaten with milk like cereal, or just like cookies on their own.
  • Best eaten on the same day, but if not store in airtight container and consume within 2 days.
  • Dependent on the size of the cookies you may need to cook them for less or more time. Keep an eye on them and use your own cookie judgement!
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