Biscoff cookies

Ingredients

• 160 g Biscoff spread
• 200 g unsalted butter, room temperature
• 180 g light brown sugar
• 1 large egg, room temperature
• 250 g self raising flour
• 200 g plain flour
• 1.4 tsp salt
• 1 tsp baking powder
• 200 g white chocolate chips
• 100 g Biscoff cookies, roughly chopped
• 10 Biscoff biscuits and Biscodd spread to decorate

Steps

1. Cover a baking tray with baking paper and scoop the Biscoff spread onto it in 20 g balls. Leave them in the freezer to set while you prepare the cookie dough.
2. Fit a stand mixer with its paddle attachment and beat the butter in its bowl at medium speed for 2 minutes. Put in the sugar and beat for another 3 – 5 minutes. Scrape the bowl's sides down so that all the butter is fully incorporated.
3. Beat in the egg at low speed, stopping as soon as it is incorporated.
4. Put in the dry ingredients and mix by beating at low speed only until incorporated.
5. Beat the chocolate chips and Biscoff biscuit pieces into the mixture to combine them.
6. Weigh out the cookie dough into balls of 130 g each. After measuring all the dough, shape each ball like a bird's nest and put a frozen Biscoff ball in its center. Carefully enclose the Biscoff in the cookie dough until it is completely covered. Refrigerate the dough balls for at least 3 hours before baking.
7. When ready for baking, preheat the oven to 160ºC fan and cover a baking tray with baking paper. Arrange the dough balls on it with at least 2 cm between them. Bake for 30 minutes, until the tops are golden.
8. Let the cookies cool for 10 – 15 minutes before eating. Give them this time rather than rushing, as they continue cooking at room temperature.
9. After the cookies have cooled completely, use a small blob of Biscoff spread to stick a Biscoff biscuit onto each one as decoration.
10. Enjoy the cookies.