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Speculaas are traditional spiced biscuits eaten at Christmas in the Netherlands, Belgium and Germany. Our cheat’s version uses Lotus Biscoff spread for a speedy treat. See method
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Grease and line a 20cm square baking tin with nonstick baking paper; set aside.
Put the chocolate, condensed milk, biscoff spread and a pinch of salt in a large, microwave-safe bowl. Microwave for 30 secs, then stir; repeat until the chocolate is just melted. This will take about 2 mins.
Tip the mixture into the prepared tin and level with the back of a spoon or spatula. Scatter with the biscoff biscuits, then transfer to the fridge for at least 3 hrs to set before cutting into squares. Will keep for up to 2 weeks in an airtight container.
Freezing and defrosting guidelines
Freeze before cutting into squares, then wrap well in a double layer of clingfilm and a double layer of foil. It’ll freeze for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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