Wednesday, 6 May 2020

Biscoff Cookies

Yummy cookies made with biscoff biscuits and stuff with biscoff spread what more could you want!


The idea of making biscoff cookies WITH actual biscoff biscuits is just genius. And then to stuff them with biscoff spread is a game changer like melt in your mouth amazing. I am a cookie monster recently! There's always the added option to drizzle more biscoff on top which could be rather delightful with no judgement from me.

Check out my other biscoff recipes for more inspiration!

Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Doughnuts





Recipe

Prep: 20 minutes + 1 hour freezing time
Cook: 10-12 minutes
Serves: About 18 cookies


Ingredients

20 biscoff biscuits into fine crumbs
300g Plain flour
140g Vegan butter
2tsp Cornflour
150g Light brown sugar
100g Caster sugar
110ml Soya milk
1tsp Vanilla extract
1tsp Baking soda
Pinch of salt
18tsp Biscoff spread



Method

✿Line a baking tray and using a teaspoon, scoop out 18 portions of biscoff spread and spread them out on the tray. Pop in the freezer for an hour or more until solid but don't remove until ready to use.
✿Preheat the oven to 180℃ and line 3 baking trays with baking paper. 
✿In a large bowl, whisk together the biscuit crumbs, flour, cornflour, salt and baking soda and set aside.
✿Using an electric mixer, beat together the butter and sugars until smooth and creamy. Pour in the milk and vanilla and continue to mix on a low speed - it will curdle but don't worry. 
✿Gradually add the flour mixture and stir until combined. Now you can remove the biscoff spread balls from the freezer.
✿There are two ways you can do the next steps: 1) scoop out a tsp of cookie dough and place on a baking tray. Next add the biscoff spread and repeat the steps with 17 more. Then go back and add more cookie dough on top to cover the biscoff spread. You may need to roll these together in your hands. Make sure the cookies are spread out on the tray. 
2) Scoop a tbsp of biscoff dough and along with biscoff spread ball roll these two together into a ball then place on a baking tray. I found this way much easier as with the first method I had very large cookies and only 10 whereas with the second method I got more cookies at a decent size.
✿Bake in the oven for 10-12 minutes rotating the trays half way through baking.
✿Remove from the oven and leave to cool on a wire rack (this is where you might want to add that drizzle of biscoff) and once cooled keep in an airtight container. Enjoy! 


Christina
xx



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