Choose mini biscuits if you want to measure out the amount of biscuit for each Dutch doughnut in advance. You can add them after frying. If you want to mix them into the batter, start with a small test batch, as a mini size doesn’t tell you how a biscuit will hold up during frying. If you have allergies, check the ingredients and warnings on the packaging.
You want to decide in advance how much biscuit to use for each Dutch doughnut. Albert Heijn lists a serving of 6.25 g for one Lotus Biscoff biscuit; don’t assume this weight applies to other mini biscuits.
You want to test a hint of biscuit without using all the batter straight away. Start with a small test batch and assess the result before preparing more batter with biscuit.
Check both the biscuits and the other ingredients in the Dutch doughnuts. According to the Dutch product information from Lotus Biscoff, the speculoos variety reviewed contains wheat and soya.
When: You want to add a measured amount of biscuit to a small test batch.
Trade-off: Even a small biscuit may change colour or texture during frying in ways you don’t expect.
When: You want to add biscuit without frying it.
Trade-off: It won’t become a baked-in filling, and loose pieces may fall off the Dutch doughnut.
When: You want to stick to your existing Dutch doughnut recipe.
Trade-off: You miss out on the extra biscuit flavour.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Measuring portions | Check the weight per biscuit or serving, and compare nutritional values on the same basis, such as per 100 g. | For a small test batch, I want to decide in advance how much biscuit goes into each Dutch doughnut, rather than estimating by eye. For around 45% of consumers, portion control comes first. |
| What happens during frying | Decide whether you want to fry the biscuit with the batter or add it afterwards; if using it in the batter, start with a small amount. | If I add biscuit to the batter, I want to see how the colour and texture turn out before frying the whole batch. Around 33% of consumers give this result top priority. |
| Allergens | Read the ingredients and warnings for your chosen biscuits, and check the rest of the recipe too. | If someone eating with me needs to avoid certain allergens, the ingredients determine which biscuits I can use. This check comes first for around 22% of consumers. |
A small size makes portioning easier, but doesn’t in itself tell you anything about the nutritional value of the amount you use. The ingredients and total weight both matter.
Weigh the biscuit for your batch and compare nutritional information per 100 g if you’re comparing products.
A crisp biscuit before baking gives no guarantee of the colour or texture it will have in Dutch doughnut batter. The Voedingscentrum recommends frying Dutch doughnuts at around 175 °C until golden brown, and for no longer than necessary.
Try adding biscuit to the batter in a small test batch first, and set some of the batter aside.
According to Lotus Biscoff, the speculoos variety reviewed contains wheat and soya. The Netherlands Food and Consumer Product Safety Authority points out that allergens must be clearly identifiable on the label.
Check the current ingredients list and any warnings about possible cross-contamination on the exact packaging you’re using.
Speculoos biscuits to consider if you’d like a spiced biscuit flavour.
The biscuit bites range includes a variety of mini biscuits and mini stroopwafels.
The mini biscuits category includes biscuits, filled varieties and wafer-style options.
ALDI’s own-brand range includes mini biscuits, mini cookies and mini stroopwafels.
These biscuits are worth considering for a measured test with Dutch doughnuts. The speculaas and Bastogne biscuits are suited to a trial with biscuit in the batter; you can add the mini pancake biscuits after frying. None of these options can predict how a biscuit will hold up in hot batter.
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For a measured trial of speculaas biscuits with Dutch doughnuts. Contents: 200 g. Weigh out the amount you want and try adding it to the batter on a small scale first; check the packaging for allergens.
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For anyone who wants to try a small amount of Bastogne biscuits with Dutch doughnuts. Contents: 160 g. Measure out the amount you want beforehand; if adding it to the batter, start with a small test batch and read the allergen information on the packaging.
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For anyone who wants to add a measured amount of biscuit after frying. Contents: 425 g. Check the ingredients and allergen information for your chosen variety before use.
Try it with a small amount of batter first, as the mini size doesn’t guarantee a particular colour or texture after frying. The Voedingscentrum recommends frying Dutch doughnuts at around 175 °C until golden brown, and for no longer than necessary.
No. According to the Dutch product information from Lotus Biscoff, the speculoos variety reviewed contains wheat and soya. Check the packaging of the product you want to use.
The Voedingscentrum lists sunflower oil and groundnut oil, among others, as oils that can withstand higher temperatures. Also check that the packaging for your chosen oil says it is suitable for frying.
Read the current packaging for the biscuits and check all the other ingredients in the Dutch doughnut recipe too. If relevant to anyone eating with you, also look out for warnings about possible cross-contamination.
