Ingredients
Cookie:
- 280 g all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 110 g unsalted butter, room temperature
- 180 g Biscoff spread
- 200 g brown sugar
- 105 g sugar
- 1 egg + 1 egg yolk
Decoration:
- Biscoff cookies
- 400 g Biscoff spread
Prepare in 10 steps
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1
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.
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2
Mix all the dry ingredients. Combine all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix together and set aside.
-
3
Mix the butter and Biscoff spread until the mixture has a homogenous colour.
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4
Then add brown and white sugar and continue to mix for another 3 minutes.
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5
Add the eggs and mix until fully combined. Scrape down the sides of the bowl as needed.
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6
Fold the dry ingredients carefully into the wet ingredients with spatula. Be careful not to overmix.
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7
Use an ice cream scoop to make the cookies, one big scoop per cookie. Roll into balls and place on the prepared baking sheet.
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8
Bake for 12-14 minutes, until crispy edges begin to form. It’s better to underbake cookies than to overcook them.
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9
Take out of the oven and let cool for some minutes. Put on a rack to cool off completely.
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10
Once cooled off, spoon about 1 tbsp of the Biscoff spread on top of the baked biscuits. (If Biscoff is stiff, microwave for about 30 seconds until melted). Add Biscoff cookie crumbs and a Biscoff biscuit on top.
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