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The Tyla team firmly believe that you can never have enough Biscoff in your life - and now we've discovered that you can actually buy a Biscoff dispenser for your home. Honestly, this product is made for us.
With signature red and white packaging and a handy pull-out opening mechanism, the dispenser is the perfect gift for the Biscoff mega-fan in your life.
What better way to guarantee that you'll never be short of a fan-favourite caramel biccie to accessorise your coffee with, eh?
Plus, the dispenser can be ordered with Prime delivery and be on your doorstep the very next day.
One Amazon shopper who ordered the dispenser wrote: "These are my favourite biscuits I always have one with a cup of tea or coffee and because they are wrapped individual y they stay fresh."
While another reviewer commented: "To go on my kitchen shelf. Given to everyone who comes for a cup of coffee!"
*Adds to wish list*
Elsewhere in the world of Biscoff, we're obsessing over these gooey Biscoff Blondies sweeping our Instagram feeds.
A blondie, in case you didn't know, is a richly sweet dessert bar. It's similar to the chocolate brownie we all know and love but typically substitutes cocoa for ingredients like white chocolate or vanilla, and contains brown sugar.
Throw the caramelised goodness of Biscoff into the mix and... well, we're salivating.
We've seen all kinds of takes on this creation on Instagram, often topped with whole or crumbled Biscoff biscuits. Yum!
Foodie Insta account @clarecooksfood's version of Biscoff blondies are ultra soft and squidgy thanks to the inclusion of sweet potato in the recipe - and at just over 100 calories, they're a healthy take on the sweet snack too.
To make the recipe, you will need:
120g Biscoff Crunchy Spread
10 Biscoff biscuits
2-3 sweet potatoes (to make 300g sweet potato mash)
2 tablespoons coconut flour (or any flour!)
40g white chocolate
1 tsp baking powder
1. Microwave the sweet potatoes for 6 minutes, turning halfway to get an all-over soft bake.
2. Scoop out the insides of the sweet potato and mash down. Discard the skins.
3. Mix together the mashed sweet potato, Biscoff spread, flour and baking powder in a bowl until well combined.
4. Chop up the white chocolate and crumble a couple of biscuits, then combine with the blondie mix.
5. Spread into a lined baking tin and cook at 180C for 30 minutes.
6. Once cooked, press some broken Biscoff biscuits into the soft blondies and then leave to cool or 30 minutes before cutting into squares.
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