If you love the warm, spiced caramel flavour of Lotus Biscoff, this Biscoff Tiffin recipe is exactly the kind of treat that disappears fast from the tin. It takes a classic Scottish traybake and gives it a cookie butter twist, with Biscoff biscuits worked through the base and a generous swirl of Biscoff spread melted over the chocolate topping.
Tiffin is a no bake traybake with a cake like texture, and this version keeps everything that makes the traditional slice so good while adding a gentle Biscoff character through every bite. The spiced caramel notes of the biscuit sit comfortably next to the chocolate base, and the spread in the topping pushes that flavour further still.
The recipe’s authors explain that the idea grew out of two things. They discovered traditional Scottish tiffin after relocating to Scotland, then began experimenting with ways to combine it with one of their favourite biscuits.
That is how this Biscoff Tiffin came together, and the result is a slice that keeps the tastes and textures of a traditional tiffin while making Biscoff the headline flavour.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 69
It is also refreshingly simple to make. There is no oven involved, the base comes together in a single saucepan, and the whole tray sets in the fridge. You need a handful of everyday ingredients, one square tin, and a little patience while it chills.
Tiffin is a classic Scottish traybake, and according to rumour it started life in Troon, Scotland, in the early 1900s. Whatever its exact beginnings, it has lasted for more than 120 years, and the reason is not hard to work out.
Despite having a cake like texture, tiffin involves no baking at all. Traditional tiffin is made with crushed biscuits, butter, sugar and raisins, then topped with melted chocolate and chilled in the fridge until it firms up. That combination of store cupboard ingredients and zero oven time is what has kept it on Scottish tea tables for generations.
The eating experience is part of the appeal too. You get a rich, chocolatey taste with bursts of fruit and a lovely biscuity crunch, so every square feels more interesting than a plain chocolate slice. The recipe’s authors place tiffin among their top five traybakes, which is a strong recommendation from people who clearly make a lot of them.
It is the kind of slice that suits almost any occasion. A square alongside a cup of tea, a stacked tray for a bake sale, or a plate passed around after Sunday lunch all work equally well, and nothing about it requires last minute fuss.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 72
What is Biscoff?
Lotus Biscoff is a version of speculoos, a flat spiced biscuit that originates in Belgium and the Netherlands. It was created in 1932 by Belgian baker Jan Boone Sr. and made from natural ingredients. The Lotus name came from the flower that symbolises purity, which is a lovely detail for a biscuit that has become so recognisable.
These biscuits are commonly served alongside coffee, and they have become very popular in Scotland, where a Biscoff biscuit next to a hot drink feels entirely normal. Their flavour is the reason: warming spice, caramel sweetness, and a crisp snap that holds up well when crushed into a traybake.
In 2009, Lotus introduced a Biscoff spread, which carries all the flavour of the biscuit in the consistency of smooth peanut butter. It spread quickly through home baking, and the British press has reportedly called it “crack in a jar” because it is so hard to stop eating straight from the spoon.
That spread is what makes this recipe possible. It goes into the base to help bind everything together, and it is melted and swirled over the chocolate topping for an extra burst of flavour and a marbled finish.
If you have only ever dunked a Biscoff biscuit in your coffee, this traybake is a very good reason to buy a jar of the spread as well. One jar covers the base and the topping, so nothing goes to waste.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 73
What is Biscoff Tiffin?
Biscoff Tiffin is a traditional Scottish tiffin recipe with one important change. Instead of relying on digestive style biscuits, it uses Biscoff biscuits in the base, so the spiced caramel flavour is built in from the very first bite.
A generous amount of Biscoff spread is also combined with the chocolate topping. That means the slice keeps the familiar taste and texture of traditional tiffin, the chocolate, the crunch, the slight chew, while a subtle Biscoff undercurrent runs through the whole thing.
Because it is no bake, it travels well and slices neatly once chilled, which makes it a dependable choice for potlucks, church gatherings, picnics and lunchboxes. You can make it the day before, keep it in the fridge, and cut it just before serving.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 74
Things you’ll need to make Biscoff Tiffin
You do not need much equipment, and most of it is probably already in your kitchen.
An 8×8 inch cake tin, or a 9 inch tin if you prefer a thinner slice
A microwave safe jug
A ziplock bag and a rolling pin for crushing the biscuits
Baking paper for lining the tin
A large saucepan
A wooden spoon
Ingredients for Biscoff Tiffin
The recipe splits neatly into a base and a topping. Both use Biscoff spread, which is what ties the flavours together.
Component
Ingredient
Quantity
Base
Lotus Biscoff biscuits
200g, about 12 biscuits
Base
Digestives
175g, about 11 biscuits or 2 cups
Base
Unsalted butter
200g
Base
Biscoff spread
60g
Base
Golden syrup
50g
Base
Cocoa
40g
Base
Caster sugar
40g
Topping
Milk chocolate
300g
Topping
Biscoff spread
40g
This makes 16 squares. Preparation takes about 15 minutes, and the tray then needs at least 2 hours in the fridge, so around 2 hours 15 minutes in total.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 75
Biscuits
Biscoff biscuits give this tiffin its flavour, but on their own they can be a little too soft for a traybake because they break down easily. That is why digestives are included as well, since they add structure and keep the base firm enough to slice.
If you cannot find digestives, they can be replaced with Rich Tea biscuits, Abernethy biscuits, or graham crackers for anyone cooking in North America. The flavour will shift slightly with any of these swaps, but the texture will still work.
You can also use only Biscoff biscuits if you prefer. The key is to press the mixture firmly into the tin so it holds together once chilled.
Both traditional Biscoff biscuits and Biscoff Cremes, the sandwich style biscuits with Biscoff spread in the middle, can be used here. You can pick one or use a mixture of the two.
Golden Syrup
Golden syrup helps the base stick together, but if you do not have any, simply leave it out. Add an extra tablespoon or two of Biscoff spread instead, which does the same job and adds more of that caramel flavour.
What about Fruit?
Traditional tiffin usually includes raisins, but this version leaves the fruit out so the Biscoff flavour stays front and centre. If you would rather have it in, add 180g of raisins, which is about 1 cup plus 2 tablespoons, at the same time you stir the crushed biscuits into the melted mixture.
How to make Biscoff Tiffin, Step by step method
This is a genuinely no bake recipe. Everything happens on the hob, in the microwave, and in the fridge.
Grease and line a 20cm or 8 inch square tin with baking paper.
Crush the digestives, or your alternative biscuits, in a ziplock bag with a rolling pin until they form fine crumbs.
Add the Biscoff biscuits and crush them too, but leave some bigger chunks for texture.
Melt the butter, sugar, golden syrup, cocoa and Biscoff spread together in a large saucepan on the stovetop.
Once everything has melted, take the pan off the heat and add the biscuit mixture. Stir well so every piece is completely coated in the buttery chocolate mixture.
Transfer the mixture to the prepared tin and press it down into a compact, even layer using the back of a spoon.
Melt the chocolate in the microwave in 30 second bursts, stirring between each one. Pour it over the tiffin base and smooth it into an even layer.
Melt the topping Biscoff spread in the microwave for about 30 seconds, or until runny. Pour it over the chocolate in a swirling pattern, then drag a skewer through the chocolate and spread to create a messy marbled design.
Put the tin in the fridge for at least 2 hours so the topping sets.
To stop the chocolate layer cracking when you cut it, let the tiffin come back to room temperature before slicing. Cut it into 16 squares.
A little patience pays off here. Chilling overnight gives the cleanest slices, and letting the tray warm up slightly before you cut keeps that swirled chocolate topping intact.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 76Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 77Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 78Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 79Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 80Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 81Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 82Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 83Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 84Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 85
Each square comes in at roughly 353 calories, with 23g total fat, 12g saturated fat, 38mg cholesterol, 108mg sodium, 35g carbohydrates, 2g fiber, 20g sugar and 4g protein. These figures are an estimate provided with the original recipe rather than a laboratory analysis.
Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 86Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 87Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 88Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 89Biscoff Tiffin Recipe: Simple No Bake Scottish Traybake With Cookie Butter Swirl 90
FAQs
What is Biscoff tiffin?
Biscoff tiffin is a no-bake Scottish traybake made with crushed Lotus Biscoff cookies and digestive biscuits bound together with butter, cocoa, golden syrup, and Biscoff spread, then topped with milk chocolate and a swirl of Biscoff spread. It is chilled in the refrigerator for at least 2 hours until set, then sliced into 16 squares. It has a rich chocolatey taste with caramel notes and a crunchy biscuit texture.
Can I use graham crackers instead of digestive biscuits in Biscoff tiffin?
Yes, graham crackers are the closest substitute for digestive biscuits in the United States. The recipe calls for 175g of digestives, about 11 biscuits or 2 cups, so use the same amount of finely crushed graham crackers. The flavor will be slightly sweeter and less malty, but the tiffin will still hold together well.
How long does Biscoff tiffin keep and can you freeze it?
Biscoff tiffin keeps in the refrigerator for 3 to 5 days in an airtight container. It can also be frozen for up to two months if wrapped well or stored in an airtight box. To thaw, leave it in the refrigerator or at room temperature for several hours before serving.
How do I slice Biscoff tiffin without cracking the chocolate?
Before slicing, let the chilled tiffin come to room temperature for about 30 minutes; this prevents the chocolate layer from cracking. Gently score the surface, then use a large flat-edged knife to press straight down through the chocolate and base, wiping the blade between cuts. Cutting one side first and then the other helps produce clean squares.
Biscoff Tiffin Recipe, Simple and Delicious If you love the warm, spiced caramel flavour of Lotus Biscoff, this Biscoff Tiffin recipe is exactly the kind of treat that disappears fast from the tin. It takes a classic Scottish traybake and gives it a cookie butter twist, with Biscoff biscuits worked through the base and a generous swirl of Biscoff spread melted over the chocolate topping.
Total Time:135 min
Yield:16 1x
Ingredients
Scale
Base 200 g Lotus Biscoff Biscuits 175 g Digestives 200 g Unsalted Butter 60 g Biscoff Spread 50 g Golden Syrup 40 g Cocoa 40 g caster sugar
Topping 300 g Milk Chocolate 40 g Biscoff Spread
Instructions
1-Grease and line a 20cm/8″ square tin: Grease and line a 20cm/8″ square tin with baking paper. 2-Crush the Digestive (or alternative) biscuits in: Crush the Digestive (or alternative) biscuits in a ziplock bag with a rolling pin until they are fine crumbs. 3-Add the Biscoff Biscuits and crush, leaving: Add the Biscoff Biscuits and crush, leaving some bigger chunks. 4-Melt the butter, sugar, golden syrup, cocoa,: Melt the butter, sugar, golden syrup, cocoa, and Biscoff Spread together in a large saucepan on the stovetop. 5-Once the mixture has melted, remove the: Once the mixture has melted, remove the pan from the heat and add the biscuit mixture. Stir everything together well so the biscuits are completely coated in the butter mixture. 6-Transfer the mixture to your prepared tin: Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon. 7-Melt the chocolate in the microwave in: Melt the chocolate in the microwave in 30-second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer. 8-Melt the Biscoff Spread for the topping: Melt the Biscoff Spread for the topping in the microwave for 30 seconds, or until it’s runny. Pour over the chocolate in a swirling sort of pattern. Take a skewer and swirl through melted chocolate and Biscoff spread to create a messy swirling design. 9-Put the tin in the fridge for: Put the tin in the fridge for at least 2 hours to set the topping. 10-To prevent the chocolate layer on top: To prevent the chocolate layer on top from cracking when you cut into it, allow the Tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
Last Step:
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