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    "id": 1072608,
    "title": "Lotus Biscoff Sandwich Cream Biscuits, 150g",
    "slug": "lotus-biscoff-sandwich-cream-biscuits-150g",
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    "url": "https://teas.co.uk/product/lotus-biscoff-sandwich-cream-biscuits-150g/",
    "modified": "2026-09-25T23:25:29+01:00",
    "excerpt": "Lotus Biscoff Sandwich Cream Biscuits, 150g is the sandwich version of the caramelised biscuit, two of them with a cream filling between, 150g in the pack, picked into the Teas.co.uk curator selection as the biscuit for a strong black coffee.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and soya, and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.The sandwich format changes the balance rather than just adding to it. A single caramelised biscuit is thin, crisp and finishes fast, which is why it works beside a coffee. Put a soft sweet filling between two of them and you have something richer, slightly softer and closer to a confection. Very sweet, with nothing on the plate braking it, so the cup has to be bitter.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand\u2019s published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, dunking and what to drink with it are also covered in the detailed Q and A tab below.",
    "content_text": "Lotus Biscoff Sandwich Cream Biscuits, 150g is the sandwich version of the caramelised biscuit, two of them with a cream filling between, in a 150g pack. The plain Biscoff is the biscuit most people know, usually arriving on a saucer beside a coffee. This is the same biscuit doing a different job. The thing to understand before buying is that the sandwich format changes the balance rather than just adding to it. A single caramelised biscuit is crisp, thin, and finishes fast, which is exactly why it works as a one-bite accompaniment to a strong coffee. Put a soft sweet filling between two of them and you get something considerably richer and slightly softer, closer to a small confection than to a biscuit for the side of a cup. That is a legitimate thing to want. It is just not the same thing. The Taste Profile\n\nCaramelised Sugar: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The signature note, and it is not simply sweetness. Caramelised sugar carries a faint bitterness that plain sugar does not.\nWarm Spice: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) A quiet cinnamon-leaning warmth underneath, which is what stops the biscuit reading as one-dimensional.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Very high. Two sweet biscuits with a sweet filling between them, and nothing on the plate braking it.\nSnap: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present in the outer biscuits, softened by the filling in the middle. Less crisp than the plain Biscoff.\n\n4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Lotus\nLotus Bakeries is a Belgian company and the caramelised biscuit is what it is known for worldwide, largely because of the habit of serving one with a hot drink. The style itself, a thin biscuit made with caramelised sugar and warm spice, belongs to the Low Countries tradition of spiced biscuits and long predates the brand. What Lotus did was standardise it and attach it to the coffee cup, and the sandwich version is an extension of that same biscuit into a richer format. What You Are Actually Buying\nA 150g pack of sandwich biscuits, each one two caramelised biscuits with a cream filling. Read the current UK pack.\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and soya, and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. How Does Lotus Biscoff Sandwich Cream Biscuits, 150g Compare to:\n\nOreo Choco Brownie Cookie Sandwich Biscuits: the other cream-filled sandwich biscuit in the range and the direct comparison. Oreo builds on cocoa and a dry, dark biscuit; Biscoff builds on caramelised sugar and spice. Oreo is the better dunker by a distance; Biscoff is the more interesting biscuit on its own.\nBahlsen Choco Leibniz Orange Chocolate Biscuits: the other continental biscuit here, and far the less sweet of the two. Leibniz keeps a plain butter biscuit audible under the chocolate; a Biscoff sandwich has sweetness on every surface with nothing opposing it.\nFox's Chocolate Viennese Biscuits: both are rich, but they are rich in different currencies. Viennese richness is butter and a melting crumb; Biscoff richness is sugar and spice. If the sweetness here is too much, the Viennese is the biscuit to move to.\n Ideal Serving Conditions\nThis biscuit needs something bitter beside it more than almost anything else in the range. Two sweet biscuits with a sweet filling leaves nothing to push back, and by the third one the palate has given up unless the cup is doing some work. A strong black coffee is the obvious answer and the traditional one. Temperature matters less here than for a chocolate-coated biscuit, because there is no coating to soften, but humidity matters more, because an open pack goes soft quickly. The Coffee Serve\n\nBlack coffee, no sugar: This is the pairing the whole style is built around. Bitterness is the only real brake on caramelised sugar.\nOne or two, not four: Sweetness accumulates here faster than in almost any other biscuit on the shelf. Two is a serving.\nRoom temperature: There is no chocolate coating to firm up, so chilling gains you nothing and costs you aroma.\nReseal properly: An open pack softens within a few days and the outer biscuits lose the snap that balances the filling.\n\nWhat the Filling Changes\n\nIt softens the middle: The outer biscuits stay crisp but the faces against the filling do not, so the bite is crisp-soft-crisp rather than uniformly crisp.\nIt removes the brake: A plain caramelised biscuit finishes fast and clears. A filled one keeps the sweetness on the palate for longer.\nIt makes a poorer dunker: The filling has nowhere to go when it warms, so a dunked sandwich sags and separates rather than absorbing cleanly.\nIt makes a better crushed ingredient: Filling and biscuit crush together into a mixture that already holds itself, which is why this version is better than the plain one for a cheesecake base.\n Getting It Right with a Hot Drink\n\nStrong black coffee: The traditional and the best answer. The biscuit was built for this cup.\nStrong unsweetened black tea: Works well. Tannin does the same job as roast bitterness, and the spice note has something to lean on.\nMilky sweet drinks: Avoid. Hot chocolate, sweetened lattes and sweet tea all leave you with sugar on sugar and no relief.\nDunking: Not recommended. The filling softens and the sandwich sags. If you want to dunk a Biscoff, dunk the plain one.\n Safety And Purity\nAllergen Warning: a caramelised biscuit is a wheat product, so this contains gluten and is not suitable for a coeliac diet. The declaration on the current pack is the only reliable source.\nIngredients and nutrition: read the current UK pack.\nNo health claim: this is a very sweet filled biscuit. We claim no benefit of any kind for it.",
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                "title": "Product Questions",
                "content": "What is a Biscoff sandwich biscuit?Two caramelised biscuits with a cream filling between them. The plain version of the same biscuit is the thin one usually served beside a coffee; this is the richer format built from it. How is it different from the plain Biscoff?The plain biscuit is thin, crisp and finishes fast, which is exactly why it works as a one-bite accompaniment. The sandwich keeps the sweetness on the palate for longer and the middle is soft rather than crisp. It is closer to a small confection than to a biscuit for the side of a cup. What drink goes best with it?A strong black coffee, and it is not a coincidence: the whole style is built around that cup. Strong unsweetened black tea works for the same reason. Avoid anything sweetened, because there is nothing here to brake the sugar. Can I dunk it?Not well. The filling has nowhere to go when it warms, so a dunked sandwich sags and separates rather than absorbing cleanly. If you want to dunk a Biscoff, dunk the plain one. How many biscuits are in the pack?The pack is 150g according to the published pack listing. Is there spice in it?There is a quiet warm note underneath the caramelised sugar, leaning towards cinnamon, which is characteristic of the Low Countries spiced-biscuit tradition this style comes from. Why has mine gone soft?An open pack takes moisture out of the air within a few days, and the outer biscuits lose the snap that balances the soft filling. Reseal it properly and keep it off a worktop beside a kettle. Should I keep it in the fridge?No. There is no chocolate coating to firm up, so chilling gains you nothing and costs you aroma. Room temperature in a sealed pack is correct. Can I use it as a cheesecake base?Yes, and it is better at it than the plain version. Filling and biscuit crush together into a mixture that already holds itself, so you need less butter than a digestive base needs. Stop crushing earlier than you think. How does it compare with an Oreo?Oreo builds on cocoa and a dry, dark biscuit; Biscoff builds on caramelised sugar and spice. Oreo is much the better dunker; Biscoff is the more interesting biscuit to eat on its own."
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and soya, and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: wheat flour, sugar, vegetable oils (palm, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon, emulsifier (lecithins (soya)).Typical values per 100g, as publishedPer 100gEnergy531 kcalFat29gof which saturates14gCarbohydrate63gof which sugars35gFibre1.3gProtein4.6gSalt0.8gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Lotus Biscoff Sandwich Cream Biscuits, 150g; caramelised biscuits with a cream filling. Store cool, dry, dark and sealed, and finish an open pack within a few days, because the outer biscuits lose the snap that balances the soft middle. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. Gluten is stated because a caramelised biscuit is a wheat product; nothing else is inferred, including whether the filling is dairy-based.Sourcing & blend. Lotus Biscoff Sandwich Cream Biscuits, 150g carries the Lotus name, a Belgian bakery whose caramelised biscuit is known worldwide largely because of the habit of serving one beside a hot drink. The style itself, a thin biscuit built on caramelised sugar with a warm spice note, belongs to the Low Countries tradition of spiced biscuits and long predates the brand. The sandwich is an extension of that biscuit into a richer format, and the extension is a real change: the middle softens, the finish lengthens and the biscuit stops being a one-bite accompaniment.What\u2019s in Lotus Biscoff Sandwich Cream Biscuits, 150g, and what isn\u2019t:In: caramelised wheat biscuits sandwiched with a cream filling, in a 150g pack.Contains gluten: a caramelised biscuit is a wheat product and this is not suitable for a coeliac diet.No health claim: this is a very sweet filled biscuit and we claim no benefit of any kind for it."
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                "title": "Flavour Science",
                "content": "The flavour of Lotus Biscoff Sandwich Cream Biscuits, 150g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is caramelised sugar, and the distinction between that and plain sugar is the whole reason this biscuit has a following. Sugar that has been taken to a caramel carries a faint bitterness and a toasted depth alongside its sweetness, which is why a Biscoff reads as flavoured rather than merely sweet. It arrives immediately and it arrives from both outer faces at once, because both biscuits are the same thing.The flavour spike is the filling, and it is where the sandwich version parts company with the plain one. The filling is soft, sweet and continuous, so instead of the clean snap-and-clear of a single biscuit you get a sustained middle with nothing interrupting it. The two inner faces have softened against it, which means the texture reads crisp-soft-crisp rather than uniformly crisp. Underneath all of it sits a quiet warm spice note, cinnamon-leaning, and that note is doing more work than its volume suggests: it is the only thing on the palate that is not sugar.The base structure is long, and that is the honest problem with this format. A plain caramelised biscuit finishes fast and clears the palate, which is exactly why one of them works beside a coffee. The filled version keeps sweetness in place well after the bite has gone, so it accumulates. By the third biscuit the palate has stopped distinguishing anything unless the cup is bitter enough to reset it.Getting it right in the cup. This biscuit needs the cup more than almost anything else in the range, because there is nothing on the plate braking it. A strong black coffee is the traditional answer and it remains the right one: roast bitterness is the natural opposite of caramelised sugar, and it resets the palate between biscuits instead of adding to the problem. A strong unsweetened black tea does the same job with tannin instead of roast. Anything sweetened is a genuine mistake here, because the biscuit has already supplied more sugar than the cup can afford to add to. Dunking is not recommended: the filling has nowhere to go when it warms, so the sandwich sags and separates rather than absorbing cleanly, and the plain version of this biscuit is the one to dunk.How water and temperature change it. Humidity is the variable that matters, which is unusual on a shelf where temperature normally dominates. There is no chocolate coating here to soften, so warmth costs you little, but an open pack draws moisture out of the air within a few days and the outer biscuits lose exactly the snap that balances the soft middle. Once that happens the whole thing reads as one soft sweet object and the crisp-soft-crisp structure is gone. Reseal the pack tightly and keep it off a worktop beside a kettle, which is both warm and steamy. The fridge is not the answer either: chilling gains nothing without a coating to firm up, and it dulls the spice aroma, which is the one component here that is not sugar and the one worth protecting."
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                "title": "Recipe Ideas",
                "content": "Lotus Biscoff Sandwich Cream Biscuits, 150g is a rich filled biscuit rather than a one-bite accompaniment, so the useful builds either give it something bitter to work against or use the filling deliberately. Five below cover the coffee serve, a cheesecake base, an ice cream affogato plate, a crushed topping and how to keep the snap.\nRecipes, born here first\n\n \n The Coffee Serve\n \n How to make The Coffee Serve with Lotus Biscoff Sandwich Cream.\n \n 5 min\n 2 people\n Easy\n \n \n \n You\u2019ll need\n \n Two biscuits each\n Strong black coffee, no sugar\n Water to reset between\n \n \n \n Method\n \n Brew the coffee strong and leave the sugar out. Bitterness is the only real brake on caramelised sugar.\n Serve two each rather than a plate of them. Sweetness accumulates here faster than in almost any other biscuit.\n Sip first, then bite, then sip again. The cup resets the palate so the second biscuit still tastes of something.\n Reseal the pack before you sit down.\n \n \n \n What you\u2019ll end up with: A biscuit that still tastes of caramelised sugar and spice on the second one, rather than of sugar alone.\n\n \n Biscoff Cheesecake Base\n \n How to make Biscoff Cheesecake Base with Lotus Biscoff Sandwich Cream.\n \n 20 min + chill\n 8 slices\n Medium\n \n \n \n You\u2019ll need\n \n The whole 150g pack\n Melted butter, much less than usual\n A loose-bottomed tin\n Fridge space\n \n \n \n Method\n \n Crush the sandwiches whole, filling and all. The filling binds the crumb, so stop earlier than you would with a digestive.\n Add far less butter than a plain biscuit base needs, or the base turns greasy and will not set clean.\n Press lightly into the tin with the back of a spoon.\n Chill for an hour before filling.\n \n \n \n What you\u2019ll end up with: A base that tastes of caramel and spice rather than of plain biscuit and sugar, and one that cuts without shattering.\n\n \n The Affogato Plate\n \n How to make The Affogato Plate with Lotus Biscoff Sandwich Cream.\n \n 10 min\n 2 servings\n Easy\n \n \n \n You\u2019ll need\n \n Two biscuits each\n Vanilla ice cream\n A hot espresso\n Small bowls\n \n \n \n Method\n \n Scoop the ice cream into cold bowls and set the biscuits on the side, not in the bowl.\n Pour the hot espresso over the ice cream at the table.\n Eat the biscuit between spoonfuls rather than dunking it, so it stays crisp.\n Skip any extra sauce. There is enough sugar in the biscuit already.\n \n \n \n What you\u2019ll end up with: The classic coffee-and-caramelised-biscuit pairing with a cold middle, and nothing added that the biscuit was not already bringing.\n\n \n Crushed Topping for Porridge or Yoghurt\n \n How to make Crushed Topping for Porridge or Yoghurt with Lotus Biscoff Sandwich Cream.\n \n 5 min\n 4 servings\n Easy\n \n \n \n You\u2019ll need\n \n Two sandwiches\n Plain unsweetened yoghurt or porridge\n Sharp apple, grated\n A rolling pin\n \n \n \n Method\n \n Crush two sandwiches roughly rather than finely, so there are pieces to find.\n Scatter over plain unsweetened yoghurt or hot porridge.\n Grate sharp apple over the top for acidity, which is what keeps the whole bowl from reading as dessert.\n Use two sandwiches between four bowls, not two.\n \n \n \n What you\u2019ll end up with: Caramel and spice across the top of something plain, with the sugar spread thin enough to be a flavour rather than the point.\n\n \n Keeping the Snap\n \n How to make Keeping the Snap with Lotus Biscoff Sandwich Cream.\n \n 5 min\n Whole pack\n Easy\n \n \n \n You\u2019ll need\n \n The opened pack\n A cool dry cupboard, not the fridge\n Not beside the kettle\n \n \n \n Method\n \n Reseal tightly every time. An open pack goes soft within a few days.\n Keep it out of the fridge. There is no coating to firm up and chilling dulls the spice aroma.\n Move it away from the kettle, which is warm and steamy at once.\n Finish an open pack within a few days rather than a few weeks.\n \n \n \n What you\u2019ll end up with: Outer biscuits that still snap against a soft middle, which is the structure the whole format depends on."
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