So naturally with nothing but socially distanced time on my hands I had to see for myself whether something so simple is really worth all the hoo-ha. And in short yes. Yes it is. And like a French toast omelette it is infinitely better than the sum of its parts.
A mere moon ago, when the world was an entirely different place, I tasted my first Biscoff biscuit on a long haul flight from the US. A flight which extended our personal lockdown to 7 weeks. Biscoff biscuits are similar to Dutch speculoos biscuits, but not quite as in your face spicy and better in all the ways that Americans make food great again — more sugar and loads of butter.
Anyway, one of my very favourite small moments is that cup of tea and a biscuit at 4am biological clock time when everyone else on the plane is sleeping, and this one was a revelation!
Because my very favourite small moment — probably in life — is my first cup of tea and rusk every morning. So I figured, hey! Speculoos style rusks should totally be a thing! The original rusk recipe is one that my Ouma Visser passed on to us and has been a staple in our house for decades. With a few tweaks and additions you are left with a tea time treat with less of the fat and sugar of Biscoff biscuits and all of the spice and warmth you require in these dark days.
They are also super easy to make, requiring no rolling into balls, and are also egg free, so perfect for those poor souls with egg allergies! Which I hope all you egg challenge takers now have, cause siff.
