Not only do these indulgent cookies have a gooey Biscoff spread centre, but they’re also studded with crushed Biscoff cookies! If you’re a fan of the caramelised taste of Biscoff, then give this recipe a go.
Note: This recipes requires 5 hours freezing time.
Ingredients
Method
Spoon 2 teaspoons of Biscoff spread into mounds onto an oven tray lined with baking paper. Freeze for 1 hour.
Place cold butter, sugars and vanilla in the bowl of an electric mixer and beat for 2 minutes, or until combined and sandy.
Add the flours, bicarbonate of soda, baking powder and salt and mix on low speed until just combined. Add the eggs and mix until just combined. Add the chopped chocolate and biscuits and mix until just combined – don’t over-mix.
Divide the dough into 10 portions and press into flat rounds. Remove the Biscoff spread mounds from the freezer and place one in the centre of each dough round. Gather the dough and shape into a ball to enclose the Biscoff spread.
Place the cookie dough balls on the same lined tray and freeze for 4 hours or until frozen.
Preheat the oven to 200°C (180°C fan-forced). Line another 2 oven trays with baking paper. Place 3-4 cookie dough balls on each tray, allowing room for spreading. Bake Biscoff cookies for 20-25 minutes, rotating trays halfway through cooking, or until golden and crisp at the edges.
Gently tap the trays to flatten the Biscoff cookies and even out the shapes. Stand on the trays for 10 minutes before transferring to a wire rack. Serve warm or cooled.
Why freeze the Biscoff cookies before baking?
Freezing the dough rolled into large balls helps the cookies keep their shape while baking and makes the centres lava-like when eaten while warm.
Storing the Biscoff cookies
Store baked cookies in an airtight container for up to one week, although as the cookies are baked from frozen you can simply bake as many as you need. Biscoff cookies are at their most delicious fresh from the oven.
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