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  • Writer's pictureImeldaRose

No more chocolate biscuit cake...enter Biscoff Biscuit Cake

I’m not going to ramble…you asked for the recipe so here it is.

Few things…don’t beat yourself up on the measurements of the biscuists. Wing it…if you’ve more digestive in the house and no rich tea that’s fine. Any plain biscuit will do!

Tag me imelda__rose (double underscore) on insta #theramblingbaker if you make these, I’d love to see your creations!


1 jar of Biscoff (smooth)

1 large share bar of white chocolate

200g rich tea biscuits

200g of digestive biscuits

150g biscoff biscuits

3 caramac bars

4 crunchie bars


1. Empty the contents of biscoff jar (leave behind a few tablespoons for later) into a medium sized, heatproof bowl and add the white chocolate. Place over a pan of barely simmering water and melt. (This can also be done in a microwave if you have one in 20second bursts)

2. While waiting on the biscoff and chocolate to melt, blitz the rich tea and digestive in a food processor (or bash in a bag) until crumbs. Add into a large bowl. Pulse the biscoff biscuits until it has broken into chunks 2-3cm in size and add to the digestive & rich tea

3. Break the caramac and 3 of the crunchie bars into smallish chunks and add to the other biscuits

4. Pour the melted biscoff and white chocolate over the biscuit mix and stir well until all the biscuits are coated

5. Place into an 8x8 pan and squash well into the tin using the back of a spoon (or your hands!). Melt the remaining few tablespoons of biscoff paste and pour over the traybake. Use a spoon to help spread it over to form a thin layer on top the biscuits. Break up 2 or 3 biscoff biscuits and the 4th crunchie bar and sprinkle over the top of the melted biscoff.

6. Leave to set for a few hours and cut into squares when set.

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