Gifted baker and mum-of-three Walla Abu-Eid
A self-taught baker whose desserts have garnered an Instagram following of 74,000 has shared a three-ingredient recipe for Lotus Biscoff ‘Twix’ bars, with no baking required.
Busy teacher and mother-of-three Walla Abu-Eid has been whipping up incredible sweets in the kitchen of her Guildford home in Sydney’s inner-west since 2013.
The ‘Twix’ bars are the latest addition to the 31-year-old’s social media feed which is filled with photos of cakes, doughnuts and mousses flavoured with Biscoff, a spiced cinnamon biscuit and spread popular in Belgium.
Home cooks will need 10 pieces of shortbread, 250g of milk chocolate and half a jar of Biscoff to make the recipe, which is so simple it’s virtually impossible to mess up – even for beginners.
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Self-taught baker Walla Abu-Eid’s Lotus Biscoff Twix bars, made from shortbread, milk chocolate and half a jar of the distinctive spiced cinnamon spread
The bars (pictured) are so simple to make, they are virtually impossible to mess up – even for beginners
To start, load the spread into a piping bag and snip roughly one inch off the end, the pipe onto the shortbread biscuit, smoothing over with the back of a knife.
Melt the chocolate in the microwave at 30 second intervals, stirring in between until fully melted.
Dip the Biscoff-covered biscuits into the chocolate, swirling around to coat completely, and leave to set in the fridge.
In the caption of a photo of the bars posted Saturday, Ms Abu-Eid said they are so delicious, she will never eat traditional Twix again.
Ms Abu-Eid said the bars are so delicious, she will never eat traditional Twix again
The ingredients for Ms Abu-Eid’s ‘Twix’ bars (left) which are made by piping Lotus Biscoff spread onto shortbread (right), then coating the biscuit in melted chocolate
Recipe for Lotus Biscoff Twix bars
10 pieces of shortbread biscuit
Half a jar of Lotus Biscoff spread
250g milk chocolate
1. Place Biscoff spread into a piping bag and cut roughly 1 inch off the end.
2. Pipe spread over each piece of biscuit and use a knife to smooth it out.
3. Place chocolate in the microwave at 30-second intervals, stirring in between until fully melted.
4. Dip Biscoff biscuits into chocolate and swirl around to coat completely. Transfer to baking paper and use a fork to make indents on the top.
5. Refrigerate or leave on bench top to set.
Source: Bake My Cake by Walla
Ms Abu-Eid previously told Daily Mail Australia about her swift ascension to social media stardom.
‘It’s been crazy. People tell me my cakes look so professional, but I really just do it as a hobby whenever I have time,’ she said in July, after a Lotus Biscoff cheesecake she made from six simple ingredients went viral.
Fans flood the comments to gush over her talent and creativity, with many requesting custom-made cakes for birthdays and family gatherings.
One Sydney mother said she went to the supermarket specifically to buy Biscoff spread and biscuits ‘all thanks’ to Ms Abu-Eid’s Instagram account which inspired her to start baking.
Walla Abu-Eid’s ‘Lotus Biscoff cheesecake’, flavoured with biscuits and spread from the iconic Belgian brand
The baked dessert (pictured) is made from six simple ingredients: eggs, cream cheese, sugar, butter flour and vanilla extract
A photo of her tantalising ‘Lotus Biscoff lasagne’ posted on May 3 was picked up by over 60 global news outlets and featured on the homepages of Unilad and Ladbible.
‘That went absolutely viral, everyone loved it,’ she said.
Asked if she had secured a paid partnership with Lotus to promote the brand, the baker laughed and said a collaboration like that would be a dream come true.
‘I wish I had a deal with Biscoff, I just love the flavour. I actually did contact them, but no word yet!’ she said.
To view the full range of Ms Abu-Eid’s cakes or place an order, visit her business Instagram account Bake My Cake by Walla.
Walla’s Biscoff cheesecake recipe
32 Biscoff biscuits
100g unsalted butter, melted
500g Philadelphia cheese (room temp)
2 tbsp plain flour
1 tbsp sugar
125g sour cream (room temp)
1 jar Biscoff spread (softened in the microwave)
1. Crush biscuits in a food processor then add melted butter and mix well.
2. Place biscuits on the base and sides of a springform tin. Place in the fridge until cheese layer is ready.
3. Whisk cream cheese until soft and pale. Add sour cream, sugar and flour and whisk until well mixed.
4. Add Biscoff spread and mix well. Add eggs (one at a time) and mix between each addition just until just incorporated (be careful not to over-mix).
5. Place in a 160°C oven for 30-45 mins (30 mins if your cake tin is big, 45 mins if smaller). To test, touch centre gently with fingers and make sure it’s just as firm as the sides.
6. Open oven door slightly and cool cheesecake completely before placing it in the fridge. Once at room temperature, place in the fridge for at least 4 hours or overnight.
7. Decorate with Biscoff spread and biscuits.
Source: Walla Abu-Eid via Instagram
Ms Abu-Eid’s spiced cinnamon Lotus Biscoff cheesecake