Here in the US (where I come from) we would typically use something called "honey grahams", which are like biscoff except with a tiny bit less cinnamon and not quite as... I'm not sure how to describe it but maybe if you took biscoff out of the oven about 1 minute earlier than you would normally, you'd have honey grahams. There's a kind of darkness or smokiness or something like that in biscoff that isn't in grahams.
mimimemi58 t1_je2maar wrote
Reply to comment by cannotfoolowls in [homemade] biscoff-cheesecake by animavivere
Here in the US (where I come from) we would typically use something called "honey grahams", which are like biscoff except with a tiny bit less cinnamon and not quite as... I'm not sure how to describe it but maybe if you took biscoff out of the oven about 1 minute earlier than you would normally, you'd have honey grahams. There's a kind of darkness or smokiness or something like that in biscoff that isn't in grahams.