Ingredients
Ingredients
- 1 cup (250g) Biscoff spread
- 1 large egg (beaten)
- 3/4 cup (93g) plain/all-purpose flour
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F or Gas Mark 4). Line a baking tray with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large mixing bowl, thoroughly combine the Biscoff spread, beaten egg, and plain flour until you get a smooth, consistent dough.
- Form Cookies: Using a small cookie scoop or spoon (about 1 ounce per ball), portion the dough onto the prepared baking tray, spacing them appropriately for baking.
- Shape and Decorate: Dip a fork into sugar and lightly press down each cookie ball to flatten it slightly while creating a criss-cross pattern on top, adding texture and a decorative touch.
- Bake: Place the tray in the preheated oven and bake the cookies for 10 to 12 minutes, or until they are set and slightly golden around the edges.
- Cool: Let the cookies cool on the baking tray for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use room temperature Biscoff spread to make mixing easier.
- Make sure not to overbake; the cookies will firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can add a pinch of cinnamon or vanilla extract to the dough for extra flavor.
- If you prefer crispier cookies, bake an additional 1-2 minutes, watching carefully to avoid burning.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
