Biscoff Barfi

Biscoff Barfi

Recently there’s been a mad craze with Lotus Biscoff. I remember seeing the biscuits every time I ordered a coffee, I’d get it on the side. But I was never really tempted to try what was in the packet. Once I heard about all these desserts that were made with Lotus Biscoff, I tried it and WOWW. I loved it!

So now, I’ve also joined the bandwagon and here’s my take on Lotus Biscoff Barfi Bites for Diwali.

This recipe was really quick to put together, I literally made it up as I went, I’ve incorporated the biscuit inside the base and on top of the chocolate layer so you really taste the flavour of Biscoff coming through.

More about the ingredients:
– The water, sugar and saffron boiled makes a syrup which binds the milk powder into a soft dough. This is the barfi base which is a traditional Indian Sweet method.
– Lotus Biscoff is the main flavour of this barfi so there’s a decent amount of the biscuit used in this recipe.
– Melted chocolate, feel free to use milk or dark. As long as it’s cooking chocolate it will set nicely.
– The top layer is all about the biscuit crumbs and decorate, go crazy!

Print Recipe
Biscoff Barfi
Course Dessert, Snack
Cuisine Baking, Indian
Servings
Ingredients
Course Dessert, Snack
Cuisine Baking, Indian
Servings
Ingredients
Instructions
  1. Add water, saffron and sugar into a pan
  2. Let it boil for 7-8 minutes and keep stirring. You will notice the syrup getting thicker. This means the syrup is ready to use. Be very careful and try not to over cook. Keep it on medium heat.
  3. Add milk powder into a bowl and add the ghee
  4. Add a large serving spoon of syrup each time to the milk powder bowl. Keep mixing to make a silky dough. Keep adding the syrup as you need. You may have some of the syrup left over
  5. Get a plate and wrap it with cling film and then grease it with ghee on top.
  6. Spread the soft dough over the greased plate and smooth it out until even.
  7. Start to melt the chocolate in a bowl over boiling water. Once it's ready, pour all the chocolate over the Biscoff mixture. Move the plate around so the chocolate covers all the areas. Or if the chocolate is too thick, use a spatular to cover all around.
  8. Whilst the chocolate is wet, sprinkle some more Lotus Biscoff crumbs on top and any other toppings you may like.
  9. Leave the plate to cool down enough so you can cut the pieces without the chocolate cracking. Once the chocolate hardens, it's much more difficult to cut.
  10. Leave overnight in the fridge and cling film the top of the plate
  11. Transfer into an airtight container the next day and enjoy!
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