Stuffed Biscoff Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 18 minutes
Serves: 4 large cookies (around 11cm/4.3inch each)
-
4 heaped teaspoons Biscoff spread (or Nutella)
-
4 tablespoons/60g/2ozs softened but not melted butter
- 4 tablespoons/60g/2ozs brown sugar
- 2 tablespoons/30g/1oz. caster or superfine sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla bean paste
- 10 tablespoons/100g/3.5ozs plain all purpose flour
- 1/4 teaspoon bicarb of soda
- 100g/3.5ozs. cinnamon chips* or white chocolate chips
- Salt flakes to finish
See recipe above for how to make your own cinnamon chips
Step 1 - Line a tray with parchment and scoop heaped teaspoons of Biscoff spread and place on tray and freeze for 30 minutes until solid. Meanwhile line two trays with parchment and preheat oven to 180C/350F.
Step 2 -Place the butter, brown and white sugar and cinnamon and mix together using a spatula. The butter must be soft enough to do this but make sure that the butter is not melted (important!) and make sure that the butter is fully incorporated into the sugars. Then add the beaten egg and vanilla which will loosen the mixture. Mix in the flour and bicarb to make a cookie dough.
Step 3 -Set aside some of the chips to place on top and then mix the rest of the chocolate chips in. Divide the dough into four and press out into a circle and place one of the frozen Biscoff balls inside and enclose it with the edges of the dough. Roll into a ball and gently press the extra chocolate chips on top.
Step 4 -Place two cookies on each tray (they will spread a lot to around) and bake for 18-19 minutes. Sprinkle with salt and allow to cool on tray for 5 minutes and then serve with coffee.