Why the World’s Obsessed with Biscoff (and We Are Too)

Did you know Lotus Bakeries produces around 6 billion Lotus Biscoff biscuits each year? That’s nearly one biscuit for every person on Earth annually, which shows just how much the world has fallen in love with this little caramelised treat. But how did this humble Belgian biscuit become such a global sensation, and why does it pair so perfectly with warm pastries like our cinnamon scrolls?

Lotus Biscoff and Swirly Double Biscoff Cinnamon Scroll fresh from the oven

Lotus Biscoff biscuits have been made in Belgium since the 1930s. The story of Biscoff begins in 1932, when a Belgian baker named Jan Boone Sr. created a perfectly spiced, caramelised biscuit in his small bakery. He named it “Lotus” after the flower symbolising purity, and this crispy biscuit (known locally as speculoos) quickly became a hit for its unique flavour and crunch. By the 1950s, Boone started wrapping each biscuit individually, and Belgian cafés eagerly embraced it as the treat of choice to serve with coffee. It was an instant hit – the rich aroma of coffee and the sweet, buttery spice of the biscuit boosted each other’s flavour in every bite.

Over the decades, this little biscuit started conquering taste buds far beyond Belgium’s borders. In fact, “Biscoff” – a name blending “biscuit” and “coffee” – was adopted as the brand name as the biscuit gained international fame. By the mid-1980s, several airlines began offering Lotus Biscoff biscuits to passengers, giving many people their first taste of its magic at 30,000 feet. Naturally, countless new fans were born.

Today, Biscoff’s popularity has only grown, and its versatility is legendary: creative chefs use Biscoff as an ingredient in everything from cheesecakes and tiramisu to milkshakes and ice cream. Lotus even turned this beloved biscuit into a smooth spread (yes, cookie butter!) so you can literally smear that caramelised goodness on toast or anything else. Not bad for a little biscuit from Belgium, right?

Biscoff Line Up

Why did we decide to swirl Biscoff into our scrolls? I think the real question is: why wouldn’t we? Our soft, buttery dough and cinnamon swirl create a comforting base that pairs beautifully with Biscoff’s caramelised spice notes. When that golden Biscoff spread meets a warm scroll fresh from the oven, it melts into all the nooks and crannies, creating a gooey, sweet layer that’s simply irresistible.

But we didn’t stop there. We wanted to double the Biscoff delight, literally. Our signature Double Biscoff scroll takes things to the next level: after baking, we generously slather on creamy Biscoff spread and then sprinkle a crunchy layer of crushed Biscoff biscuit crumbs on top. This way, every bite has it all – soft pillowy roll, molten cookie butter, and a bit of that signature caramelised crunch. It’s pure bliss for Biscoff lovers, and has quickly become a fan-favourite flavour in our lineup.

And just when you think it couldn’t get better… we made it drinkable. Our Swirly Caramel Cookie Milkshake made with Biscoff blends that same spiced biscuit magic into a creamy, icy shake that’s rich, sweet, and perfectly sippable. Whether you’re dipping a scroll or enjoying it solo, it’s the kind of treat that makes you say, “Wait, how is this so good?” The milkshake brings all the flavour of Biscoff to life, chilled and swirled with love – the ultimate companion to your scroll.

Swirly Caramel Cookie Shake, made with Biscoff

Think of all the ways you can enjoy Biscoff: spread thick on toast, swirled into a cheesecake, stirred into your latte, or just straight from the jar by the spoonful (we won’t judge!). Now imagine that same spiced, buttery sweetness married with a freshly baked cinnamon scroll, or blended into a silky milkshake topped with crushed biscuit crumbs. It’s a treat that’s hard to beat.

Next time you’re craving something special, give our Double Biscoff scroll a try – and don’t forget to grab a Swirly Biscoff Milkshake on the side. Trust us, this Biscoff-scroll combo is a match made in pastry paradise!