Olive Magazine
Biscoff Cookies Recipe

Biscoff cookies

Published: October 23, 2020 at 10:39 am
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  • Preparation and cooking time
    • Total time
    • + Freezing
  • Easy
  • Makes 12

Chewy, golden cookies with crunchy biscuit crumbs and a melting biscoff middle

Nutrition:
NutrientUnit
kcal352
fat16.5g
saturates7.4g
carbs46.9g
sugars25.5g
fibre1g
protein3.4g
salt0.4g
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Try our Biscoff cookies then check out our chocolate chip cookies, sugar cookies and peanut butter cookies.

Looking for more ideas with this luscious caramelised biscuit spread? Delve into our collection of best ever Biscoff recipes, featuring Biscoff cupcakes, Biscoff pancakes, Biscoff cheesecake and plenty more.

Ingredients

  • 12 tbsp Biscoff spread
  • 125g salted butter, softened
  • 100g caster sugar
  • 100g soft light brown sugar
  • 1 tsp vanilla bean paste
  • 1 medium egg
  • 225g plain flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • 100g Lotus biscuits, finely chopped

Method

  • STEP 1

    Line a small baking tray with baking parchment. Scoop 1 level tbsp Biscoff onto the baking tray. Repeat 11 more times. Freeze for 1 hour until firm.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Line two baking sheets with baking parchment. Beat together the butter and sugars until light and fluffy. Beat in the vanilla bean paste and the egg. Sieve together the flour, cornflour and baking powder. Stir into the cookie mix and then fold though the chopped Lotus biscuits.

  • STEP 3

    Divide the cookie dough into 12 pieces. Flatten each into a disc shape. Put the frozen biscoff balls onto the cookie discs then mould the cookie dough around the biscoff. Spread out on the two baking sheets and bake for 10-12 mins until just turning golden around the edges. Cool on the sheets for 10 mins then move to a wire rack.

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