Biscoff cookies are traditionally recognised for their caramelised, spiced and gingerbread-like characteristics. In the UK they are referred to as Speculoos. First baked in Belgium, by the 1950s the pairing of fresh coffee and Speculoos biscuits had become a firmly established combination.
The classic continental taste of Speculoos has been developed into many different forms; natural spreads, cookie butter and in ice-cream as an inclusion.
This traditional biscuit is extremely versatile and can be used as an inclusion, ingredient or topping on numerous different treats such as:
- Base for cheesecake: Christmas cranberry cheesecake
- Dusting for hot beverages: Gingerbread latte
- Inclusion in ice-cream: the very popular Speculoos? Specu-love.
With espresso-based drink consumption having nearly tripled since 2008, innovation and indulgence plays a part in this growth. Millennials are now looking for a more personal relationship with and personalisation to the coffee they drink out of home. A typical latte might now be accompanied with a hat of whipped cream and dusting of Speculoos crumb.