Biscoff stuffed cookies!
Updated: Dec 31, 2020
285g plain flour
110g unsalted butter
100g granulated sugar
80g light brown sugar
50g crushed biscoff biscuits
1 medium egg
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarbonate of soda
A pinch of salt
250g white chocolate, finely chopped
10 tsp of Biscoff spread
Place 10 tsp size balls of Biscoff spread on a piece of parchment paper and leave to chill in the freezer for 30 mins - 1 hour.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the egg, vanilla extract and biscoff biscuits. Mix to combine.
Add in the flour, salt, baking powder and bicarbonate of soda. Mix until it forms a dough.
Fold in the white chocolate so it is well distributed throughout.
Roll the cookie dough into 10 even balls. I weighed mine out to be approximately 80g each.
Take out the Biscoff spread from the freezer.
Split your balls in half and place the Biscoff in the middle. Use the other half of the ball to seal the spread inside.
Place in the freezer for 15-20 minutes to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool on the side.