Soft Biscoff Cookies
Directions
- 1Crush 250g of Biscoff biscuits using a food processor or a bag and rolling pin.
- 2Crush 250g of Biscoff biscuits using a food processor or a bag and rolling pin.
- 3Crush 250g of Biscoff biscuits using a food processor or a bag and rolling pin.
- 4In 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.
- 5In 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.
- 6In 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.
- 7In another bowl, add 190g softened unsalted butter, 90g granulated sugar, and 30g icing sugar. Whisk until combined.
- 8In another bowl, add 190g softened unsalted butter, 90g granulated sugar, and 30g icing sugar. Whisk until combined.
- 9In another bowl, add 190g softened unsalted butter, 90g granulated sugar, and 30g icing sugar. Whisk until combined.
- 10Add one large egg and whisk until combined.
- 11Add one large egg and whisk until combined.
- 12Add one large egg and whisk until combined.
- 13Gradually add the dry mixture to the wet ingredients and mix to form a dough.
- 14Gradually add the dry mixture to the wet ingredients and mix to form a dough.
- 15Gradually add the dry mixture to the wet ingredients and mix to form a dough.
- 16Scoop the dough into 15 balls and bake in the oven at 180C/160C (fan) for 8-10 minutes.
- 17Scoop the dough into 15 balls and bake in the oven at 180C/160C (fan) for 8-10 minutes.
- 18Scoop the dough into 15 balls and bake in the oven at 180C/160C (fan) for 8-10 minutes.
- 19Use a cookie cutter to make the cookies round and let them cool.
- 20Use a cookie cutter to make the cookies round and let them cool.
- 21Use a cookie cutter to make the cookies round and let them cool.
- 22Whisk together 60g softened unsalted butter and 60g Biscoff spread.
- 23Whisk together 60g softened unsalted butter and 60g Biscoff spread.
- 24Whisk together 60g softened unsalted butter and 60g Biscoff spread.
- 25Gradually add in 180g sifted icing sugar and 1 tbsp milk and whisk until smooth and creamy.
- 26Gradually add in 180g sifted icing sugar and 1 tbsp milk and whisk until smooth and creamy.
- 27Gradually add in 180g sifted icing sugar and 1 tbsp milk and whisk until smooth and creamy.
- 28Pipe the buttercream onto the cooled cookies and smooth it out.
- 29Pipe the buttercream onto the cooled cookies and smooth it out.
- 30Pipe the buttercream onto the cooled cookies and smooth it out.
- 31Top with crushed Biscoff biscuits if desired.
- 32Top with crushed Biscoff biscuits if desired.
- 33Top with crushed Biscoff biscuits if desired.
Ingredients
- 250 g Lotus Biscoff biscuits
- 250 g Lotus Biscoff biscuits
- 250 g Lotus Biscoff biscuits
- 145 g plain flour
- 145 g plain flour
- 145 g plain flour
- 25 g cornflour
- 25 g cornflour
- 25 g cornflour
- 0.5 tsp bicarbonate of soda
- 0.5 tsp bicarbonate of soda
- 0.5 tsp bicarbonate of soda
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 190 g unsalted butter
- 190 g unsalted butter
- 190 g unsalted butter
- 90 g granulated sugar
- 90 g granulated sugar
- 90 g granulated sugar
- 30 g icing sugar
- 30 g icing sugar
- 30 g icing sugar
- 1 large egg
- 1 large egg
- 1 large egg
- 60 g unsalted butter
- 60 g unsalted butter
- 60 g unsalted butter
- 60 g Biscoff spread
- 60 g Biscoff spread
- 60 g Biscoff spread
- 180 g icing sugar
- 180 g icing sugar
- 180 g icing sugar
- 1 tbsp milk
- 1 tbsp milk
- 1 tbsp milk
- 2 crushed Biscoff biscuits
- 2 crushed Biscoff biscuits
- 2 crushed Biscoff biscuits
Equipment
food processorrolling pinwhiskcookie cutteroven