Biscoff cookies
Serves 12
Easy
Prep:
Cook:
plus freezing and cooling
These chewy cookies are filled with moreish speculoos spread. Keep some of the unbaked dough balls in the freezer, so you can bake them whenever you fancy
Skip to ingredients
Units:
- 210g smooth Lotus Biscoff spread
- 150g unsalted butter
- 170g light brown soft sugar
- 70g caster sugar
- 1 tbsp golden syrup
- 2 eggs
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 165g plain flour
- 1 tsp baking powder
- 100g dark chocolateroughly chopped into chunks
- 100g white chocolateroughly chopped into chunks
- 12 Lotus Biscoff biscuitsfor topping
Nutrition: Per serving
- kcal474
- fat26g
- saturates12g
- carbs55g
- sugars37g
- fibre2g
- protein5g
- salt0.76g
Method
step 1
Line a baking tray with baking parchment. Divide 180g of the Biscoff spread between 12 dollops on the tray (about 15g or 1 tbsp each). Freeze for at least 1 hr to set.
step 2
Meanwhile, melt the butter in a small saucepan over a low-medium heat. Continue to cook, swirling the pan occasionally, until it starts to foam and smell nutty. When the butter solids turn golden brown, remove the pan from the heat and carefully pour the butter into a large heatproof bowl. Set aside to cool for 5 mins.
step 3
Add the sugars, golden syrup and the remaining 30g Biscoff spread to the bowl, and mix using an electric whisk until glossy and combined. Whisk in the eggs, followed by the milk and vanilla.
step 4
Sift over the spices, flour, baking powder and 1 tsp salt, and gently fold in until just a few streaks of flour remain. Add all the chocolate chunks and give the mixture a final mix until any floury streaks disappear. If the Biscoff dollops need more freezing time, put the cookie dough into the fridge to chill until needed (this will also make it slightly easier to shape your cookies).
step 5
Scoop out 12 portions of the cookie dough (about 70g per cookie) and shape into rough balls. Working with one dough ball at a time, squash it into a flat circle on the palm of your hand, and lay a frozen Biscoff dollop in the centre. Bring the edges together to enclose the filling. Repeat with the remaining dough balls. Transfer the filled dough balls to a baking tray lined with baking parchment and freeze for at least 2 hrs. Will keep frozen in a freezerproof container for up to one month.
step 6
Heat the oven to 180C/160C fan/gas 4. Arrange the cookies on a baking tray lined with baking parchment, spacing them well apart. Snap the Biscoff biscuits into a few pieces and lay these on top of the cookies. Bake for 12-15 mins, or until the centre looks just set and the edges are golden. Remove from the oven and leave to cool for 10-15 mins on the tray – you can shape the cookies at this point, if you like (see tip). Will keep in an airtight container for up to three days.
