Little biscuit gracing many a coffee and kitchen table

MANY folk have twigged to the fact that the Biscoff biscuit is an amalgamation of the words ‘biscuit’ and ‘coffee’. Less well known is why the Biscoff biscuits have the name ‘Lotus’ baked in the centre.

The answer is simple.

In 1932 when three Boone brothers opened a bakery in Belgium they chose the name of the Japanese flower because it symbolised purity and beauty reflecting the high quality of the ingredients that they were using in their production.

Back then, their biscuits weren’t called Biscoff but Speculoos (not to be confused with the Dutch Speculaas that contain far more spices and are much, much more expensive).

Originally, these biscuits were formed in fancy moulds and it is believed that the name’s origins come from the Latin word for mirror, which is Speculo, as the biscuits mirrored the design of the mould.

A turning point came in the 1950s when their biscuits began to be individually wrapped and became hugely popular after being served with a good coffee in thousands of cafés across Europe.

The taste of the crunchy, caramelised, cinnamon and ginger flavoured biscuits merged perfectly with an espresso or cappuccino. Portion control, ease of storage, minimal waste and a visible added value took off and American airlines, starting with Delta in 1986, began to serve Biscoffs as an added little treat which meant that passengers were quickly introduced to a biscuit that was not generally available in stores.

For over fifty years, Biscoffs remained known as Speculoos in Belgium, Holland and France but as part of its international branding in 1986 even these countries now have Biscoffs much to the annoyance of many Belgians who still regard Speculoos as part of their culinary identity.

Today, not all Biscoffs are made in Belgium but those in the UK are still produced in their original home town, Lembeke, half way between Ostend and Brussels. The Biscoff hasn’t stood still and since 2007, there’s also been a Biscoff spread on the market.

Its origins, however, go back a couple of hundred years when Flemish workers would make sandwiches spread with butter and filled with Speculoos biscuits that in the summer heat would melt the butter which then softened the biscuits to a sticky paste. Today, it is ready made in a jar and a delightful alternative to Nutella.

During the lockdowns, millions of kitchen foodies followed the online recipe using crushed Biscoffs as a cheesecake base and there are dozens of recipes using Biscoffs from brownies to ice-cream. There’s even a cocktail made from Biscoff roasted coffee beans brewed into syrup and mixed with Cognac or Bourbon.

With annual sales now over £862m, it’s almost time to say that the little Belgian biscuit on your coffee cup’s saucer is taking over the world.

However, there is a long way to go before it achieves its ambition of sneaking into being the third largest biscuit maker in the world.

Yet it’s still hard to imagine how a little Flanders ‘bickie’ with a distinctive flavour and design could have a global reach. If you haven’t already, then do try one and see if it fulfils your idea of purity and beauty.