Freeze the Biscoff centres

• Cut cling wrap into small squares.
• Scoop a teaspoon of Biscoff spread onto each square, fold to seal and freeze until solid.

Make the cookie dough

• Whisk the cold cubed butter in a large bowl until slightly creamy.
• Add the caster sugar and light brown sugar and whisk until well combined, then mix in the Biscoff spread.
• Add the egg and egg yolk and whisk until fully incorporated.

Add the dry ingredients

• Add the vanilla bean paste, baking powder, baking soda and salt and mix gently.
• Add the flour and mix gently until just combined, without overmixing.

Stuff and shape the cookies

• Portion the dough into balls of about 70 g.
• Press a frozen Biscoff piece into the centre of each ball, seal well and roll into a smooth ball.

Freeze the dough balls

• Place the cookie dough balls on a tray and freeze until firm.

Bake the cookies

• Preheat the fan oven to 175-180 °C.
• Bake until the tops are lightly golden while the centres remain soft.
• Remove from the oven and let cool completely.

Melt the white chocolate coating

• Melt the white chocolate with the Biscoff spread over a bain-marie until smooth.

Coat and decorate

• Spread a layer of the melted white chocolate mixture onto baking paper, enough to coat the base of a cookie.
• Place a cooled cookie on top, then spoon more of the mixture over it so it is fully and evenly covered.
• Decorate with half a Biscoff biscuit and drizzle with the same mixture.

Let the coating set

• Let the white chocolate Biscoff coating set completely before serving.