Directions
- 1Crush 250g of Biscoff biscuits using a food processor or a bag and rolling pin.
- 2In a bowl, add the crushed biscuits, 145g plain flour, 25g cornflour, 1/2 tsp bicarbonate of soda, 1/4 tsp baking powder, and 1/2 tsp salt. Whisk until combined.
- 3In another bowl, add 190g softened unsalted butter, 90g granulated sugar, and 30g icing sugar. Whisk until combined.
- 4Add one large egg and whisk until combined.
- 5Gradually add the dry mixture to the wet ingredients and mix to form a dough.
- 6Scoop the dough into 15 balls and bake in the oven at 180C/160C (fan) for 8-10 minutes.
- 7Use a cookie cutter to make the cookies round and let them cool.
- 8Whisk together 60g softened unsalted butter and 60g Biscoff spread.
- 9Gradually add in 180g sifted icing sugar and 1 tbsp milk and whisk until smooth and creamy.
- 10Pipe the buttercream onto the cooled cookies and smooth it out.
- 11Top with crushed Biscoff biscuits if desired.
Ingredients
- 250 g Lotus Biscoff biscuits
- 145 g plain flour
- 25 g cornflour
- 0.5 tsp bicarbonate of soda
- 0.25 tsp baking powder
- 0.5 tsp salt
- 190 g unsalted butter
- 90 g granulated sugar
- 30 g icing sugar
- 1 large egg
- 60 g unsalted butter
- 60 g Biscoff spread
- 180 g icing sugar
- 1 tbsp milk
- 2 crushed Biscoff biscuits
Equipment
food processorrolling pinwhiskcookie cutteroven
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