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Jon Watts cooks with the taste of 2021 - Biscoff!

With over 34 million hashtags on TikTok it's the latest trend in baking and it's even being called the taste of 2021!

No one can deny the popularity of the famous buttery caramel biscuit spread, so Jon Watts is back in the kitchen with some exciting ways to use it - Krispie treats, blondies, cake and even an iced latte!

Rice Krispie treats

Serves 9-12


50g butter

200g mini marshmallows

200g biscuit spread

150g Rice Krispies

For the topping:

200g white chocolate

100g biscuit spread


1. Line a 20cm square baking tin with baking paper.

2. Melt the butter and the marshmallows in a saucepan over a medium heat stirring continuously until it is completely smooth.

3. Take it off the heat then add the biscuit spread and beat it together until it is well combined.

4. Next, add the rice Krispies and mix until it is all well combined.

5. Place the mixture into the baking tin and press it down until it is flat.

6. Melt the white chocolate in a heatproof bowl over a pan of simmering water.

7. Pour the melted chocolate over the rice Krispies and spread all over, right into the edges.

8. In a clean bowl, melt the biscuit spread in the same way until it is runny, then drizzle all over the top to give a nice pattern.

9. Place it into the fridge for 1-2 hours until the chocolate has completely set.

10. Cut it into portions and enjoy!


Serves 12


250g butter, melted and cooled

125g white granulated sugar

125g light muscovado sugar

3 medium eggs

2 tsp vanilla bean paste

300g plain flour

1 tbsp cornflour

200g white chocolate chips

250g Biscuit Spread

125g biscuits


1. Preheat the oven to 165℃. Line a 22cm square baking tin with baking paper.

2. Melt the butter in a saucepan over a medium heat.

3. Add both of the sugars into a large mixing bowl then pour in the melted butter and beat together until it is smooth.

4. Add the eggs and vanilla paste and beat again, until smooth.

5. Sift in the flour and then add the cornflour, fold it together until you have a fudgy brownie like texture.

6. Finally fold through the white chocolate chips before pouring the mixture into the lined baking tin.

7. Dollop the biscuit spread all over the top and then use a fork to lightly swirl it through.

8. Crumble the biscuits into different sizes and sprinkle over.

9. Bake in the oven for 28-30 minutes. It should have a slight wobble in the middle.

10. Leave it to cool to room temperature, for best results place it into the fridge for a few hours before cutting it into portions.

Three ingredient cake

Serves 8


400g biscuit spread

3 medium sized eggs

2 tsp baking powder

For the topping:

200g biscuit spread

100g biscuits, crushed


1. Preheat the oven to 160℃. Grease and line a 20cm baking tin.

2. In a large mixing bowl add the biscuit spread, the eggs and the baking powder. Use a wooden spoon to mix it all together until well combined. Be careful not to over beat it.

3. Pour the mixture into the lined tin and smooth it into the edges.

4. Bake it for 25 minutes. If you poke a skewer into the middle it should be clean when it comes out. If not, return it to the oven.

5. Once it has baked, leave it to cool in the tin for 10 minutes before transferring it to a cooling rack.

6. Once it is completely cool, dollop warm biscuit spread onto the top and spread it all over the cake.

7. Garnish with the crushed biscuit biscuits, then leave to cool completely before serving.

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