- 20 Biscoff biscuits
- 100g white chocolate chips
- 1/4 tsp salt
- 300g Biscoff Spread
- 100g icing sugar
- 20 small edible eyes (e.g made from sugar)
Prepare in 3 steps
Melt the white chocolate chips and salt in the microwave or au bain marie. Dip the back of the Biscoff cookies in the chocolate. Place them with the chocolate side up on a plate and place in the fridge until the chocolate is set.
Add the Biscoff Spread into another bowl. Add the powdered sugar and mix together until thickened. Add this Biscoff cream icing into a piping bag with a star nozzle attached.
Take the Biscoff biscuits out of the fridge and add the Biscoff cream icing to half of them. Place the other half on top of the icing. Stick two edible eyes in the icing. Place in the fridge for 1 hour until set.