No messing about here, let's get baking...
Makes 15 Cookies
Ingredients
- 230g Plain Flour
- 1tsp Bicarbonate of Soda
- 1tsp Baking Powder
- 1 Egg
- 55g Dark Soft Brown Sugar
- 100g Caster Sugar
- 115g Stork
- 1tsp Vanilla Extract
- 150g Chopped White Chocolate
- Biscoff Spread
Method
- Begin by scooping 15 tablespoons of Biscoff onto a lined baking tray and freeze.
- In a large mixing bowl beat together your stork and both sugars. Once it becomes light and fluffy add in your egg and continue to mix until fully incorporated.
- Now add your flour, baking powder and bicarbonate of soda and fold into the mix until a dough forms.
- Once all the flour is mixed in, add your vanilla extract and chopped chocolate and knead into the dough.
- Once your cookie dough is formed scoop out equal sized balls and place them with a good distance on a lined baking tray.
- Remove the frozen Biscoff from the freezer.
- Flatten the dough slightly, and add a frozen lump of Biscoff to the middle of the cookie. Gradually fold the cookie dough back around the Biscoff lump until it is fully covered my the cookie dough. You should have ball shapes.
- Leave the dough to chill in the fridge for 30 minutes.
- When your dough has chilled place the cookies into a pre-heated oven at 180C Fan and bake for 15 minutes or until golden.
- Once baked, leave to cool on a cooling rack and store for up to a week in an air tight container.
Happy baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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