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If heaven could fit in a transparent vessel, I suspect it would look like a jar of Biscoff spread. This earth-shatteringly delicious cookie butter is the very definition of moreish. Here are seven ways to use it in the kitchen:

Make ooeey gooey American style biscoff cookies by stuffing them with a teaspoon of frozen Biscoff. Freezing little dollops of Biscoff on a tray first makes it easier to work with, preventing it from melting in the heat of your hands. It also means that once your cookies are baked, the centre has a melting middle; perfect for taking the perfect Instagram ‘cookie break’ snapshot.

Biscoff fridge cake is gloriously rich and simple to make. Combine your Biscoff with whipped cream and sugar and use it to make a sort of Biscoff tiramisu – line a cake tin with cling film, place a layer of biscuits on the bottom and top it with a portion of your cream mixture before repeating the steps a further three to four time (finishing with biscuits as your top layer). Once frozen, tip it onto a plate, slice into portions and serve with fruit. Biscoff whipped cream also makes for a luscious topping for a pavlova or filling for a meringue nest.

Whip Biscoff into cream cheese to make the filling for a decadent no-bake biscoff cheesecake or warm it up to loosen its texture and pour it over the top of a regular vanilla cheesecake so it dribbles indulgently down the sides (you can do the same with chocolate tarts too). For a baked cheesecake, place dollops of Biscoff on the surface just before popping it in the oven and use a toothpick or skewer to create swirls.

Beat some Biscoff into the custard for a Bread and Butter pudding to lend it a deeply caramelised note. And don’t stick with slices of a standard loaf – try using brioche, croissants or even pain au chocolate for ultimate extravagance.

Before rolling up the dough for your cinnamon rolls, drizzle melted Biscoff over the top to warp speed them to the Planet Scrumptious. The combination of cinnamon, brown sugar and butter is only bettered by the addition of caramelly-Biscoff. Plus, for an extra hit of gooiness you can drizzle more of the good stuff over the top of your iced rolls and sprinkle on some crumbled cookies for texture; a universal treat!

Switch the traditional peanut butter in a fried banana toastie for Biscoff spread when your cupboards are bare and your sweet tooth needs a quick fix of unadulterated sugar. Got some chocolate chips knocking around? Toss those in too.

Swirl Biscoff into melted chocolate, marshmallows, broken biscuits and pecans for a caramelly-nutty biscoff Rocky Road. This is a good one to make for school bake sales because kids can get involved and there’s no oven required. Simply mix, pour into a tin and refrigerate before slicing into squares.