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    Home » Recipes » Pies, Tarts and Pastries

    Lotus Biscoff Biscuit Base - The Best Cookie Crumb Crust Ever

    Published: Dec 1, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Graham cracker crusts might be the classic, but you cannot beat a Lotus Biscoff biscuit base! A cookie crumb crust with a light caramel flavour - perfect for bakes and also no bake cheesecakes, tarts and pies.

    Easy crushed lotus biscoff biscuit crust pressed into tart pan.

    Ingredients for Biscoff Biscuit Base

    This crushed cookie crust requires only three ingredients:

    • Lotus Biscoff Biscuits - crushed in a food processor to a fine crumb.
    • Sugar - superfine granulated sugar or caster sugar.
    • Butter - unsalted butter, melted.
    Ingredients for easy three ingredient lotus biscoff biscuit base.

    Tips for Biscuit Base

    As with most baking and desserts, the key is all in the ratio.

    1. 1:8 ratio sugar to crushed biscuit

    While Biscoff Biscuits are fairly sweet on their own, you will likely want to still add a bit of sugar (especially if you will be using this in a no bake dessert).

    This is because the sugar, mixed with the melted butter, helps the mixture to firm up more thoroughly. This results in a less crumbly finished base when slicing.

    I recommend using 1 part sugar to 8 parts cookie crumb. So in my basic recipe, this means ¼ cup sugar (4 tablespoons) to 2 cups crushed Biscoff biscuits (36 tablespoons).

    2. Use a measuring cup to help press firm

    To help pack your crust well and evenly, use a measuring cup or another flat bottomed utensil to help press the crumb down. This will help provide a more even base than using your hand and will be a bit less messy.

    You will most likely still want to use your hand to help guide the crust around the sides of your tray.

    Loose crumb of crust mixture poured into the tart shell, waiting to be pressed firmly into shape.
    Using a measuring cup to press biscuit base firmly into tart case.
    Using hand to help form the top edge of the crust in a tart base.
    Using a small measuring cup to firmly press cookie crust into sides of tart shell.

    3. Chill the crust before filling

    To help the crust firm up and hold shape, place this in the refrigerator for about an hour before filling. This will help avoid bits coming loose when you add your filling.

    FAQs for Biscoff Cookie Crust

    How long does a Biscoff Crust keep?

    A Lotus Biscoff biscuit base will keep for a few days prior to filling. To ensure it solidifies thoroughly, keep in the fridge once pressed into the shell.

    Once filled this can then keep well for an additional few days dependent on the filling.

    The longer the crust is kept in the refrigerator once filled, the more this may become soggy or separate from the filling (again dependent more on what type of pie/cake/etc. you have made).

    Can I freeze a biscuit crust?

    Yes, absolutely - this cookie crust recipe can be frozen. I would recommend making the crust fresh for your pie, tart or cheesecake and once the full bake is completed, then follow instructions to freeze. Since the crust itself is a quick recipe, freezing once the full dessert is assembled (unless otherwise specified) will save more time to benefit making ahead.

    Can I make this without butter?

    Yes, you can certainly use a butter substitute in this recipe. The substitute you use should be something that solidifies - so I would not recommend trying to use butter substitutes such as oils. These may not firm up as much as necessary.

    Can I use other biscuits?

    The measurements in this recipe and the suggested ratios should work fairly well across most biscuit or crushed cookie crusts. Filled cookies (such as Oreos) if the filling is kept in, will not normally need additional sugar.

    If you love biscuit bases, you might also like:

    • Pink Jello Pie
    • No Bake Biscoff Cheesecake
    • Nanaimo Bars
    • Banoffee Blondie Bars
    • Paradise Pie Bar
    Crushed lotus biscoff biscuit base pressed into tart shell.

    Lotus Biscoff Biscuit Base

    Liz Mincin
    Easy three ingredient recipe for a crushed cookie pie crust made with Lotus Biscoff biscuits. Perfect for baked or no bake cheesecakes, pie crusts or tart shells.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Chilling 1 hr
    Course Dessert
    Cuisine American
    Servings 1 9" pie shell
    Calories 1810 kcal

    Ingredients
     
     

    • 2 cups crushed Lotus Biscoff biscuit crumbs
    • ¼ cup caster sugar or superfine granulated sugar
    • ⅓ cup unsalted butter melted

    Instructions
     

    • In a mixing bowl, stir together the cookie crumbs and sugar. Then add the melted butter and stir well to form a coarse lightly damp crumb.
    • Transfer the mixture to your pie shell, tart base or springform tin. Press firmly to pack this into the tin evenly on the base and up the sides to the desired depth.
    • Place in the refrigerator to chill for about 1 hour before filling.

    Nutrition

    Calories: 1810kcalCarbohydrates: 215.1gProtein: 0.6gFat: 103.4gSaturated Fat: 59.9gCholesterol: 163mgSodium: 445mgPotassium: 18mgFiber: 3gSugar: 134.1gCalcium: 18mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Reader Interactions

    Comments

    1. Christina

      November 20, 2022 at 9:27 pm

      Thank you for the recipe Liz! Any idea how to modify the recipe for a 10” tart pan?

      Reply
      • Liz Mincin

        November 20, 2022 at 11:36 pm

        You're so welcome! For a 10" pan, I'd probably add a 1/4 cup more crushed lotus biscuits and another 1/2 tablespoon of melted butter, but it will depend a bit on how far up the sides of the pan you need the shell to go and how thick you like to keep the base. Let me know how you get on!

        Reply

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

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