This recipe makes about 12 cookies.
Ingredients:
- 110g Unsalted Butter (softened*)
- 80g Light Brown Sugar
- 1 Large Egg
- 1 Teaspoon of Vanilla Extract
- 150g Flour
- 20g Cocoa
- 10g Potato Starch/Corn Flour
- 35g Whittard’s Salted Caramel Hot Chocolate
- 5g Baking Powder
- 60g Milk Chocolate (chopped)
- 12-14 Frozen Biscoff Balls
Instructions:
- Divide the Biscoff spread into 12-14 portions – just less than a teaspoon each and freeze them for about an hour.
- Chop the chocolate into small pieces.
- Place the butter and sugar in a mixer bowl and beat for 2-3mins until creamy.
- Add the egg with vanilla extract and mix for another minute.
- Add the flour, cocoa, potato starch or corn flour, Whittard’s hot chocolate powder, baking powder and the chopped chocolate.
- Mix until well incorporated.
- Weigh around 40g of dough, flatten it, place one frozen Biscoff in the middle and roll the dough into a ball.
- Place the ready cookie balls into the fridge for about 30mins.
- Preheat the oven to 170C fan.
- Line a baking tray with baking paper and once the oven is ready, take out a few cookie balls and place on the tray. I like to place 6 at a time and leave some space around each.
- Bake for 11-12 minutes.
- Leave to cool for 30mins or enjoy while Biscoff is still warm! Happy Baking!
