130g unsalted butter/baking spread.
70g tightly packed light brown sugar.
70g granulated sugar.
280g plain flour.
1 tsp cornflour.
1/2 tsp bicarbonate of soda.
A pinch of salt.
1 medium egg.
1 tsp of vanilla extract.
1 tbsp Biscoff spread.
200g white twix.
50g white chocolate.
Preheat your oven to 160 degrees fan and line a 9” square dish.
Cream together the butter and both sugars until smooth and well combined.
Add in the egg, vanilla extract and Biscoff spread.
In a separate bowl whisk together the flour, bicarbonate of soda, cornflour and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the twix and white chocolate pieces. Mix until evenly distributed.
Put the cookie dough in the lined 9” pan and push down so it‘s even.
Bake the cookie in the oven for approximately 25-30 minutes, depending on how soft you like your cookies
Once cooked, take the cookie out of the oven and allow to cool down on the side. It will continue to cook as it cools. If you like, whilst it sets push some twix pieces into the surface.
Once set, drizzle with more Biscoff spread and cut the cookie into squares.
Serve and enjoy!
These should keep for 3/4 days in an airtight container.