Biscoff Cookies Recipe

Biscoff cookies

  • makes 12
  • Easy

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

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Try our Biscoff cookies then check out our chocolate chip cookies and peanut butter cookies.

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Ingredients

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

  • Kcals 352
  • Fat 16.5g
  • Saturates 7.4g
  • Carbs 46.9g
  • Sugars 25.5g
  • Fibre 1g
  • Protein 3.4g
  • Salt 0.4g
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