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Stuffed Biscoff Cookies
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Stuffed Biscoff Cookies

1 godz.Porcje: 8Nutri-Score E€€
od @on_todays_bake64 importyugotowano 0 razy
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Składniki

8 osób
  • unsalted butter (softened)Nabiał100 g
  • light brown sugarSpiżarnia70 g
  • caster sugarSpiżarnia40 g
  • Biscoff spreadSpiżarnia50 g
  • egg (medium)Nabiał1 kawałek
  • vanilla extractSpiżarnia5 ml
  • plain flourProdukty zbożowe180 g
  • baking powderSpiżarnia2 g
  • baking sodaSpiżarnia2 g
  • saltPrzyprawy1,5 g
  • Biscoff biscuits (crushed)Piekarnia70 g
  • white chocolate (chunks)Spiżarnia60 g
  • milk chocolate (chips or chunks)Spiżarnia30 g
  • Biscoff cookie butter (frozen in 8 portions)Spiżarnia5 ml

na porcję

Wartości odżywcze

252kcal

Węglowodany
31 g
Białko
3 g
Tłuszcz
13 g
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Przybory

  • Miska
  • Blacha do pieczenia
  • Piekarnik

krok po kroku

Przygotowanie

  1. Freeze the Biscoff centres

    • Spoon the Biscoff spread into 8 small portions.
    • Freeze until firm.
    Krok 1

  2. Cream the butter and sugars

    • In one bowl, cream together the butter and sugars until smooth and creamy.
    Krok 2

  3. Add the wet ingredients

    • Add the Biscoff spread, egg and vanilla.
    • Mix until fully combined.
    Krok 3

  4. Make the dough

    • Add the dry ingredients and mix until a soft dough forms.
    • Do not overmix.
    Krok 4

  5. Fold in the mix-ins

    • Fold through the crushed Biscoff biscuits and the chocolate.
    Krok 5

  6. Chill the dough

    • Portion the dough into 8 equal portions.
    • Freeze for 15–20 minutes to firm up.
    Krok 6

  7. Stuff and shape the cookies

    • Flatten each portion, place a frozen Biscoff centre in the middle, then fold the dough around it and seal completely.
    • Roll into balls and place on a lined baking tray with space between each cookie.
    Krok 7

  8. Bake

    • Bake at 175°C fan for 10–12 minutes, until the edges are golden and the centres are still soft.
    Krok 8

  9. Cool

    • Leave on the tray for 10 minutes before serving.
    Krok 9
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