Biscoff cake balls contain just three ingredients but will make your mouth water – Madeira cake crumbs combined with caramelised biscuit spread and coated in smooth white chocolate. This is a dangerously addictive combination! It is also the perfect no-bake recipe to make with young children. There’s crumbling, squeezing, rolling, dipping and sprinkling, so there is plenty to keep them occupied, on top of which you’ll get to enjoy the results!
- 150g Madeira cake
- 100-125g crunchy Biscoff spread (or smooth, if preferred)
- 175g white chocolate
- 1 Lotus (Biscoff) biscuit for decoration (optional)
First of all, ask your child to line a baking tray with a sheet of baking paper or greaseproof paper, then place to one side for later.
Weigh the Madeira cake into a large mixing bowl. Your little helper can then have fun crumbling up the cake with their fingers.
Open up your jar of Biscoff and measure 100g delicious biscuit spread into the cake crumbs.
Your helper can now use a wooden spoon to mix the Biscoff spread into the cake crumbs. If the cake you are using is on the dry side, you may need to add up to 25g more Biscoff spread into the mixing bowl.
Once the mixture starts to bind together, your child can use their hands to form it into a ball. The ball will resemble gingerbread dough and will smell delicious. You may be tempted to dig in and eat it just as it is. Stay strong.
Now it’s time to turn the large ball of ‘dough’ into lots of small cake balls. This is the perfect job for young children as they will love pinching off pieces of ‘dough’ and using their hands to shape and roll it. It doesn’t matter if the resulting cake balls are different sizes!
Place all the little cake balls onto the lined baking tray then place into the fridge to chill for around 1 hour. This will help to firm up the cake balls and make it easier to dunk in the chocolate.
Just before you take the cake balls out of the fridge, melt the white chocolate. Your child can help to break up the bars of chocolate and place into a small microwaveable mixing bowl. Heat the white chocolate in the microwave, on high, at 15-20 second intervals, stirring in between.
Once the chocolate has melted, leave it to cool for just a few minutes. Meanwhile, your helper can use their fingers to crumble up the optional Biscoff biscuit into fine crumbs.
Take your cake balls from the fridge and place the tray next to you on the worktop. Submerge one cake ball at a time in the melted white chocolate. Use a fork to fish out the chocolate coated cake ball, and then tap the fork on the edge of the bowl to allow surplus chocolate to fall away. Take another fork and use it to slide the cake ball from the first fork and back onto the lined baking tray.
Before the chocolate sets, sprinkle with a dusting of Lotus biscuit crumbs.
Leave the Biscoff cake balls to set and enjoy.
You could try this recipe using a different spread instead - how about peanut butter or Nutella?