Biscoff cookies

This recipe is for a melt-in-the-middle biscoff centre surrounded by a golden beautiful cookie baked to perfection. You can either make these HUGE or a normal size… just add an extra minute onto the bake time if you’re going large.

Brought to you by: Baking Mad

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Baking Mad is a trusted destination for bakers of all levels to learn, be inspired, and share their enthusiasm for baking with those they love. Part of The Silver Spoon Company; a trusted family of baking brands including Silver Spoon Sugar, Allinson Flour, Billington’s Sugar and Nielsen-Massey Vanilla and Flavoured Extracts.

Servings

12 biscuits

Ingredients

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Method

Step 1

Line a baking tray with parchment paper.

Step 2

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.

Step 3

Preheat your oven to 180ºC/350ºF.

Step 4

Line 2 baking sheets with silicon baking mats or parchment paper and set aside CRUSH BISCUITS.

Step 5

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

Step 6

In a separate bowl beat the butter and Biscoff spread together until completely smooth and creamy.

Step 7

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.

Step 8

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

Step 9

Gradually add in the flour mixture until it's JUST incorporated. Take care not to over mix this as it will cause your cookies to turn really flat when baked.

Step 10

Use a spoon or ice cream scoop, portion out the cookie batter evenly into 12 equal balls (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.

Step 11

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.

Step 12

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

Step 13

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.

Step 14

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.

Step 15

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.