Biscoff Cookies by Baking Mad

Method

1. Line a baking tray with parchment paper. Using a tablespoon, scoop out 12 portions (about 15g each) of Biscoff spread onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.

2. Preheat your oven to 350ºF/180ºC. Line 2 baking sheets with silicon baking mats or parchment paper and set aside.

3. In a large bowl, whisk together the Biscoff biscuit crumbs, flour, baking powder, salt and cinnamon.

4. Beat the butter and biscoff spread together until completely smooth and creamy. 

5. Add both the light muscovado and caster sugars and beat together until lightened  in texture and colour. It should take around 3-5 minutes if using a hand or stand mixer.

6. Next add in the egg and vanilla extract and mix until well combined.

7. Now you need to gradually add in the flour until it's JUST incorporated. Take care not to overmix this as it will cause your cookies to turn really flat when baked. 

8. Use a spoon or icecream scoop, portion out the cookie batter evenly into 12 equal balls (you're looking for about 50g per ball).  Spread these out onto the baking sheets as they will melt and spread in the oven. You don't want them to touch.

9. Using your thumb, make a deep indentation into each dough ball. Then take the Biscoff scoops out of the freezer and working quickly place each one into the middle of the dough indentation you've just made. 

10. Gather the dough up over the Biscoff scoops to completely cover them, then roll them into balls as best as you can.

11. Place the cookies 1 sheet at a time into the oven and bake  until golden brown. This should be for 10 minutes, but take them out a minute early to check: They should be flattened but still a bit puffy. The edges will have begun to set but the centres should still be very soft. 

    Do NOT bake them until they feel done or they'll end up hard instead of soft and chewy. The cookies will continue to cook from the residual heat of the baking trays as they cool.

12. Transfer the baked cookies to a wire rack and let the cookies cool for at least 15 minutes. The cookies' Biscoff center will be lava-like and runny if eaten within an hour after baking. After they've cooled to room temperature, the Biscoff center will set and not ooze out, but will remain soft. 

    Top Tip: Storage & Consumption

    Storage & Consumption

    Store in an airtight container to maintain softness and consume within 4 days.