Biscoff Gourmet Review & Giveaway Ends 8/1/11 at 7 PM EST

Europe's favorite Cookie with Coffee
Biscoff is the name given to the traditional Speculoos biscuits in North America. It's derived from the combination of words Biscuit and Coffee, simply because their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.

Speculoos are decorative caramelized biscuits and they were traditionally used to celebrate weddings and births, to teach history, and to chronicle war in Europe. Today Speculoos make up 20% of all the cookies eaten in Belgium and are still an important part of their culture.

Original Recipe Since 1932
Biscoff cookies are baked using the original recipe created in 1932. They are made with all natural ingredients, using no artificial colors or preservatives. They are vegan and contain 0 grams trans fat and 0 cholesterol per serving. All Biscoff cookies are baked in Lembeke, Belgium by Lotus Bakeries.

Introduction to the U.S. - The Airline  
Successful in Europe for decades, Biscoff's popularity 'soared' when it was discovered by an airline food supplier during a trip to Belgium in 1984. Since then, Biscoff cookies have made air travel a little sweeter on nearly every domestic airline and most international carriers. As of 2010, airline passengers nibbled on 1.5 billion cookies, with Lotus Bakeries selling 3.3 billion Biscoff single and double cookies in Europe a year.


Ingredients: Wheat Flour, Sugar, Vegetable Oils (contains one or more of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening (sodium bicarbonate), Soy Flour, Salt, Spice (cinnamon)

ALLERGEN Info: Contains wheat, soy. 

Review 
I received a package of the Biscoff Cookies and a jar of the Biscoff Spread to sample and review.  I tried the cookies right away.  They are delicious.  I ate them by themselves.  Then I had them with coffee and with milk.  They are amazing with coffee and with milk.  These cookies are my new favorite addiction.  

Then I tried the spread.  I put it on toast.  The spread tastes just like the cookies but in a spread form.  It's amazing.  It's good on toast.  It's good on croissants.  It's good on anything.  It is great on fruit as well.  This spread is quickly becoming my new addiction.  I am so thankful to have been introduced to these fine products.  I can't wait to share them with everyone I know.

  
Giveaway - Biscoff has offered a cookie jar and jar of spread to one lucky winner.  

You can enter if you are a public follow of my blog.  Leave a separate comment for each entry you complete.  Put your email address in your comment if it's not visible on your blogger profile.

Mandatory Entry: 


Go to their website and tell me another product that you would like to try other than the cookies and spread.  Leave a comment with a link to that product.

Extra Entries:

Email subscribers of Let's Eat 2 Day get an extra entry, just leave a comment saying you are an email subscriber.

Follow Biscoff on twitter, leave a comment with your twitter name letting me know you follow them on twitter.

Like Biscoff on facebook, leave a comment with your facebook name letting me know you like them on facebook.

Like Let's Eat 2 Day on facebook, leave a comment with your facebook name letting me know that you like me on facebook.

Follow me on twitter, leave a comment with your twitter name letting me know that you follow me on twitter.

Giveaway ends 8/1/11 at 7 PM EST. You can enter up to six times.  Contiguous US only.  No PO Boxes.  I will use random.org to select the winner and I will notify them via email.  Winner will have 72 hours to respond to that email with their mailing address and phone number.  If winner doesn't respond in time, I will have to use random.org to select another winner.

Thank you for reading and participating.

Raven In A Blue Room said... 2

Google Friends Connect - following you publicly as (Louis) I love the APRICOT PUFF PASTRY - CARRE CONFITURE Thank you for hosting this giveaway Louis pumuckler {at} gmail {dot} com

July 21, 2011 11:41 PM  

 

 

winner selected and emailed.