Ingredients
Scale
No. of cookies: 8-9
- 160 – 170 g Biscoff cookie butter (a)
- 180 g All-purpose flour
- ½ tsp Baking soda
- 100 g Salted butter
- 30 g Castor sugar
- 70 g Brown sugar
- 20 g Eggs
- ½ tsp Vanilla essence
- Biscoff cookie butter (b), as required
- Biscoff cookies, as required
Instructions
- In a tray lined with butter paper, pipe 8 – 9 dollops of cookie butter weighing 20 g each.
- Freeze them for at least 1 – 2 hours or until they turn into a hard shell-like texture.
- In a bowl, cream butter and both the sugar with a spatula or an electric hand beater until they are pale in color and fluffy in texture.
- In this, add in eggs and vanilla essence, then mix again to combine properly.
- In the same bowl, sift in the dry ingredients, which are all-purpose flour and baking soda. And mix everything to get a smooth dough.
- Now divide the dough into 8 – 9 parts weighing 60 g each.
- Take one dough ball onto your palm and flatten it a little; place one frozen cookie butter and place it in the center. And seal the dough around it. Seal in such a way that it cannot be seen. Make sure that you seal it properly so that cookie butter does not leak out during baking.
- Repeat the same with the rest of the dough balls.
- Place them in the lined baking tray, leaving three finger spaces between each cookie. And freeze them for 15 – 20 minutes.
- After 15 – 20 minutes, bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for around 10 – 12 minutes or until the sides of the cookies turn golden brown.
- Prep Time: 5 to 10 minutes
- Cook Time: 10 to 12 minutes