Biscoff Cookies I think are a way of elevating that incredible Lotus Biscoff flavour from it's delicious biscuit to something far more delicious.
Servings 20 cookies
- 100 g unsalted butter
- 125 g golden caster sugar
- 2 tablespoons Biscoff spread
- 1 large free-range egg
- ½ teaspoon vanilla extract
- 1 small pinch salt
- 50 g biscoff biscuits broken up
- 200 g self-raising flour
- 100 g milk chocolate
Preheat the oven to 170ºC/325ºF/gas Line two baking sheets with greaseproof paper.
Beat the butter and sugar in a bowl until pale and creamy.
Crack in the egg and stir in.
Mix in the Biscoff spread.
Add the chocolate chips and broken up Biscoff biscuits and stir.
Sift in and mix in the flour and salt.
Roll tablespoons of the dough into balls and place onto greaseproof paper lined trays.
Push them down with your fingers and bake for 10-12 minutes until golden brown.
Melt the chocolate in a cup or bowl in the microwave in short bursts to melt it.
Pop it into a pipping bag and cut the end off to leave a small hole.
Drizzle the chocolate over the cookies to leave that gorgeous line effect.