Homemade Lotus Biscuits

I remember first being introduced to lotus spread (the delicious caramelized biscuit spread) for the first time in Abu Dhabi by my friends who were ordering it as a frozen yogurt topping. I really don’t have much of a sweet tooth, but if I’m to have a craving, this spread would be one of them for sure. I also tried experimenting with sweet fillings to put between the biscuits, which I’ll hopefully get around to writing soon, but I think the best filling to spread between the biscuits is lotus spread itself. Absolutely gorgeous with a cup of coffee as a snack throughout the day. Thanks to my Instagram feed and TheSeriousFitness page on Youtube for the inspiration behind making these!


  • Lotus spread, 3 heaped tbsp (200 g) and extra for spreading between two biscuits at the end
  • Eggs, 2
  • Salt, tsp
  • Vanilla extract, 1 tsp
  • Maple syrup, 1 tbsp
  • Self-raising flour, 200 g

Calories per biscuit: 128 kcal

Calories per 2 biscuits and lotus spread between: 344 kcal


  1. Preheat the oven to 180 degrees Celsius.
  2. Into a blender, add the eggs, lotus spread, vanilla extract and maple syrup. Blitz well.
  3. Add the wet mixture to a mixing bowl (I used my Kenwood kMix which is super efficient), followed by the flour. Add the dough hook and turn on the machine. Leave it mixing for about 5 minutes until you have a nice, slightly sticky and smooth dough. Stop the machine and scrape the flour off the edges and into the rest of the mixture if needed.
  4. When finished, remove the dough from the mixing bowl and break it up into 16 small sections.
  5. Place some baking paper on a baking tray, roll each dough piece into a ball and place them all, equally sectioned apart onto the baking tray. Using a fork, push down (both ways diagonally) until they form flatter pieces with a nice design on top.
  6. Bake for 15 mins then allow 10 mins to cool.
  7. Spread some extra lotus spread between two biscuits, making them look like freshly baked Viennese whirls… yum!

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