Biscoff Filled Cookies

INGREDIENTS:

  • 125g Biscoff Spread

  • 190g Cold Butter 

  • 135g Caster Sugar 

  • 135g Light Brown Sugar 

  • 100g White Chocolate Chips

  • 100g Milk Chocolate Chips

  • 100g Crushed Biscuits

  • 420g Plain Flour 

  • 10g Baking Powder 

  • 1 tsp Salt 

  • 2 Eggs 

Portion out 12 teaspoons of the biscoff spread into individual balls. Put in the freezer for 30 mins. 

Put the cold butter in the stand mixer, along with the sugars, and mix to incorporate. Then add the chocolate chips and mix it for a minute. Add the crushed biscuits, flour, salt, and baking powder. Mix until you have a sandy consistency.

In a separate bowl, whisk the two eggs together, then add to the mixing bowl and mix on low speed until it has come together.

Shape into balls, weighing about 100 grams each. Make a well in the middle, insert the spread ball, then wrap the batter around the ball.

Freeze for 2 hours and up to 24 hours. 

Preheat oven to 180 Celsius and bake for 15 mins.

BakingYve FontileaComment