Oozing Biscoff Cookies

Ingredients

100g Melted Butter

60g Melted Biscoff, crunchy or smooth

75g Soft Brown Sugar

75g Caster Sugar

1 Large Egg

1 Tsp Vanilla

260g Plain Flour

20g Corn Flour

1/2 Tsp Bicarbonate of Soda

1 Tsp Baking Powder

150g Gold Chocolate Chips (We use Callebaut)

8 Tbsp Biscoff Spread for the filling

Method

Scoop 8 1 Tbsp mound of Biscoff on to something lined that will fit in your freezer. This is to fill the cookie and will need to set firm to use, so do this in advance of the cookie dough. Once set they can be stored in a bag until you want to use them.

For the cookies;

Mix together the melted butter and Biscoff, add in the egg and Vanilla, and mix until it is smooth.

Add in the flour, corn flour, salt and raising agents and combine until almost mixed, then add in the chocolate chips. Mix until completely combined.

Using around 70g of the cookie mix and another 30g for the top. Add the frozen Biscoff to the top of the larger cookie mix and then add ontop the 30g piece, you need to encase the Biscoff with the dough.

Make up all 8 cookies and pop in the freezer to set up for at least 30 minutes.

Preheat the oven to 170 degrees centigrade and bake straight from the freezer for 18 to 20 minutes.

When you bring them out of the oven give the tray a couple of sharp taps on the work surface, this will creat those lovely cracks on the top of the cookie.

Enjoy