Preheat the oven

• Preheat the oven to 175 °C and line a baking tray.

Cream the butter and sugars

• Cream together the butter, sugar, brown sugar and salt until smooth.

Mix in the wet ingredients

• Mix in the egg, vanilla extract and Biscoff spread until fully combined.

Make the dough

• Fold in the flour and baking soda until a soft, slightly sticky dough forms.
• Fold in the chopped white chocolate.

Shape the cookies

• Divide the dough into 3 large balls and place them on the lined baking tray, leaving space between each.

Bake

• Bake until the edges are set but the centers still look slightly underbaked.

Round and decorate

• As soon as the cookies come out of the oven, swirl each one with a bowl or large cup to make them perfectly round.
• While still warm, drizzle with melted Biscoff spread and finish with crushed Biscoff cookies.

Cool

• Let the cookies cool before breaking them open.