Lotus Cookie

Biscoff obsessed!

OK, I’ll admit it: I have only recently really REALLY discovered Biscoff. And now, honestly, I am totally obsessed! And when I have an obsession with a new flavour (to me), one of my first bakes with it always has to be cookies. So today, I wanted to share with you all my recipe for Biscoff cookie butter cookies.

Yes yes, I know it sounds odd, to use a biscuit in a cookie recipe. I hear ya! But guys, honestly? You really need to give this one a chance. I know it may sound a little odd, but recipes with Biscoff cookies are always amazing!

What is the difference between cookies and biscuits?

Cookies are generally made from a dough that is much softer than biscuit dough. When baked, cookies tend to be softer and chunkier than biscuits, often with a bit of chewiness too which means you can almost “bend” your cookies. Biscuits on the other hand will bake much firmer and will have a more delicate texture to them meaning they can snap or be broken and will not bend. Biscuits tend to be used more often when a filling is required, or if decorating with icing art, but cookies can be “stuffed” resulting in the filling being baked within the cookie itself.

Having said all this, I am well aware the word “biscuits” are used in parts of the world to also mean a tender baked dough similar to what we in the UK call “scones”. They are both made in a very similar way, but served differently.

What ingredients do I need to make these Biscoff cookies?

• Unsalted butter: I prefer using unsalted butter so I can control how much salt is in the cookies. For best results, use butter at room temperature when making these cookies.
• Biscoff spread: I used smooth spread for these cookies, as I also add in extra Biscoff biscuits for added texture and flavour too.
• Soft brown sugar: for sweetness, but also chewiness, in these Biscoff cookies.
• Caster sugar: for sweetness, and a little crisp, in the cookies.
• Egg: helps with binding and the structure of the cookies.
• Flour: I use plain (all purpose) flour in my cookies. Other flours will effect the final result of these cookies, so stick with this one.
• Baking powder: the leavening agent in this bake, to give the cookies enough lightness so they bake into irresistible chewy delights.
• Salt: enhances the flavours of the cookies. It will not make the cookies salty, I promise!
• Cornflour/cornstarch: gives a beautiful soft texture perfect in cookies!
• Biscoff biscuits: for extra Biscoff flavour and texture.