Dear Biscoff,

You are creamy and good, you taste like catnip for humans and should have a pharmaceutical lock on your lid for grown ups. You should also be available in five gallon tubs, yours lovingly…Foodness Gracious.

Creamy Biscoff spread filled corn dogs

Biscoff cookies were born in Belgium in 1932. Lotus Bakeries who produce this creamy cookie spread market it as a European alternative to peanut butter, It looks and feels exactly like peanut butter but that’s where it ends for me. When you first take a spoonful from the jar (yes you will), the taste reminds me of ground graham crackers. Biscoff spread seems to be everywhere I look lately. For a long time it was Nutella but Biscoff seems to be kicking some chocolate hazelnut butt. 

I’ve seen the spread being used in loads of different recipes including brownies, cookies and cakes. Heck I was just browsing Lotus Bakeries website and they have a video on how to make a Biscoff latte. So when I received a jar of the faux peanut butter from my foodie pen pal, and took the statutory scoop or two…or three I knew I had to try and make something special with it. I racked my brain for some guidance but didn’t get any, thanks brain! I thought I had a few winners until I googled Biscoff macarons…been done. What about mini Biscoff bundt cakes, also been done…surprisingly lots of times. Don’t ask me where the idea came from to dunk Biscoff in the fryer but I’m glad it did.

The way I made these Biscoff corn dogs is much like how they’d be made at a fair I suppose. First I scooped the spread into a bowl and threw it in the freezer until it became like cookie dough and could be handled easier. I then rolled dollops of Biscoff into mini hot dog shapes and froze them. After they were frozen I stuck a shortened skewer into the frozen Biscoff “dog” dipped it into the corn dog batter and dropped it in the hot oil. Next time I’ll mold the Biscoff around the skewer before freezing and then chuck em’ in the freezer, way easier and faster!

Rich Biscoff spread filled corn dogs
These tasted awesome and I was really happy with the actual corn batter recipe. If you ever make these or just regular hot dog corn dogs then this is the batter to use.  They’re a little tedious and I couldn’t make a hundred but a dozen or so is doable. I served them alongside some white chocolate ganache and milk chocolate ganache just in case the Biscoff wasn’t sweet enough….bahahahaha, are you serious Gerry? 
Here’s the batter recipe from Hillbilly Housewife:
1 Cup milk
2 Eggs
1/4 Cup of oil
2 Tbsp sugar
1 tsp salt
2 tsp Baking powder
1 1/3 Cup cornmeal
2/3 Cup AP flour
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Pre-heat some vegetable/canola oil in a large saucepan to 375 degrees. Leave about a 1 1/2 inch gap from the top in case the oil bubbles up when frying.
Read instructions above for prepping the Biscoff “dogs” Keep them in the freezer until time to dip in the corn batter. Working with one Biscoff dog at a time, skewer the frozen dog with a half wooden skewer being careful not too split them up the middle. Roll them lightly in flour shaking of the excess and then dip into the corn batter. Make sure to cover every piece of frozen Biscoff dog or it will just ooze into the oil, trust me I know..
Quickly transfer from the corn mix into the pre-heated oil. Let cook for about two minutes each side and then transfer to some paper towels to absorb the excess oil.
Dust lightly with powder sugar and eat naked (not you) or dip in your favorite sweet sauce. Chocolate, jelly or cream would all work. Best served warm.