Homemade Biscoff Biscuits

Who doesn’t love anything that tastes like Biscoff? The sweet caramel flavour with a slight biscuit taste is the perfect thing to have with a cup of tea, sliced up in a cheesecake, or spread on toast as a cheeky breakfast! I decided to make my own recipe that hopefully comes close to one of our favourite treats! This recipe is quick and simple and with the swap of a couple of ingredients can be made 100% vegan in no time! 



Ingredients 
Makes 35-40 Biscuits

85g Butter, softened
50g Dark Brown Sugar 
50g Light Brown Sugar (it’s ok to sub one of these sugars for plain granulated if it’s easier but for the sake of flavour it's better to use at least one) 
155g Plain Flour 
1/4 tsp Baking Powder  
Pinch of Salt 
1/2 tsp Cinnamon 
1/2 tsp Cloves 
1/2 tsp Ground Ginger  
1 Egg 


In a large bowl with a stand mixer/ hand whisk, beat together the sugars and butter until you have a smooth mixture. 

Then add in the flour, baking powder, salt and spices until well combined. Gently whisk until the dough starts to clump together and looks sandy, then mix in the egg. We don’t want to over-mix as the biscuits will come out dry but mix enough so all ingredients are combined together. 


Tip your dough out onto a very lightly floured surface and gently knead for a minute or so until it comes together into a loose ball, please note, this will not be like bread or pastry dough, it's VERY soft but should be workable and not sticky. Shape it into a flat disc then wrap the disc in foil and leave it to chill in the fridge for between 30 mins to 1 hour. 


Preheat the oven to 180C/ 160 Fan/ Gas Mark 4. After the dough has chilled, roll it out to about half an inch thick and cut shapes out using your fav cookie cutter! I used a sweet-shaped one. 



Bake the biscuits in the oven for 7-12 mins until they've risen slightly and are a light golden colour. Leave them on the tray to cool for 10 mins before transferring to a cookie jar/ airtight container. 


How easy are these?! Especially with the little sweet-shaped cookie cutter, I think they look so cute and make a perfect decoration for cakes or just on the side at a party/special event! I tried to make the recipe as simple and easy to follow as possible, so I think this is a good one for anyone to try and make, regardless of whether you’re a biscuit wizard or never baked them before in your life! This is an updated version of my original recipe from April of this year, I wanted to improve them because I thought they were very brittle last time and to be honest the ingredients didn't make much sense either, but I think I've had a little breakthrough this time! They've still got that light caramel flavour from the two different sugars and you really taste the spices coming through but they've got a softness to them whilst still being able to hold their shape. 
I also sandwiched a few together with some actual Biscoff spread just to add to the flavour (some may call it cheating...I do not care) and I think they look really good as little sandwich biscuits too but you definitely don't have to do that.
For now though, I hope you enjoy trying this recipe out because aside from Choco Leibniz, I think Biscoff are my favourite biscuits so it's always fun to create a recipe to have unlimited amounts of your favourite things! 

Happy Baking! 

H x 

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