Biscoff cookie dough truffles!
Updated: Oct 9, 2020
Ingredients - 7 truffles
50g unsalted butter
30g dark brown sugar
20g granulated sugar
90g plain flour
1/2 tsp vanilla extract
1 tbsp milk
50g white chocolate
1 tbsp Biscoff spread
4 tbsp Biscoff spread
10g white chocolate
Preheat your oven to 170 degrees fan and spread your flour out over a lined baking tray.
Heat treat your flour for approximately 5-7 minutes. Keep checking the flour to make sure it doesn’t burn or turn brown.
Once treated, leave aside to cool.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the vanilla extract, Biscoff spread and milk. Mix to combine.
Add in the flour until a dough forms.
Fold in the white chocolate and then roll the cookie dough into 7 balls.
Place on a piece of parchment paper and chill in the freezer until firm (approximately 20 minutes).
Once firm, melt the Biscoff spread in the microwave.
Dip the cookie dough into the spread until completely covered and take out using two forks, shaking off the excess. Place on the parchment paper.
Repeat for the rest of the cookie dough and then melt 10g of white chocolate in the microwave.
Drizzle this on top of the cookie dough balls and then place back in the freezer until set.
Once set, serve and enjoy!