Ever since I got the gorgeous new
Hummingbird Bakery cook book I have been drooling over the whoopee pies and tried the Banoffe Pie ones
here and so next up was the chocolate and peanut butter ones. I wanted to use my tasty new speculoos I got in Belgium - I even got a jar of it for one of my sixth form students who fell in love with it when I made my speculoos blondies here.
You can find the recipe
for these babies here, I substituted peanut butter for Lotus Speculoos (available in Belgium and I think an equivalent is called Biscoff in America and Australia?)
Top tip: Actually follow the instructions and put the batter in the fridge for a good hour - it made it sooo much easier to mould perfect rounds with as it was the texture of cookies rather than a cake batter.
My sixth form also got to sample these as an impromtu treat for winning a quiz as otherwise i would have scoffed the lot myself!
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Linking up with
BruCrew Life's trick or treat Tuesday
Oh how I love biscoff!!! Thank you so much for sharing these awesome whoopie pies on Trick or Treat Tuesday!!!
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