I’ve never actually bought Biscoff spread before. I’ve eaten cake made with it in there and my sister makes a delicious Biscoff cheesecake, so I kind of knew what to expect, tastewise. The reason I love this recipe is it’s simplicity. I end up with lots of biccies for very little effort. Bonus!
What You Need
- 95g Plain Flour
- 1 Egg
- 250g Biscoff Spread
- Prep your tray(s).
- Add all ingredients into a large bowl and mix thoroughly.
- Scoop out 30g of mix and roll, then pop on the baking tray(s).
- Dunk a fork in a little water (or sugar) and press down on top of the cookies lightly.
- Rotate the fork and repeat to create a criss-cross pattern.
- Bake at 180C (350F) for 10-12 minutes.
- Allow to cool for abour 15 minutes on the tray, then transfer to a cooling rack.
These are amazing! Thanks Alyssa. I made an extra batch and put them in the freezer, where they can stay for up to 3 months. Just pop them on a tray and cook as above. They will keep for about a week in an airtight tin or tub once cooked.
PRODUCTS USED IN THIS VIDEO
Mason Cash Mixing Bowl: https://amzn.to/4aQfL4p – Available in lots of sizes, we have an enormous one, but the one in the video is the 21cm (which is also not small!)
Colourful Spatula: https://amzn.to/3PYiwbV – Part of a set.
Baking Trays: https://amzn.to/3U32Bvq
Green Silicone Baking Mat: https://amzn.to/3vM2ZVO
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