Biscoff Suprise

Standard

IMG_20140919_153426[1] 19/09/2014

Well it’s not really a suprise anymore but these cookies are sure to impress. Chocolate cookies encasing caramilesed cookie butter. Now come on!

Ingredients:

For the dough:

  • 1¼ cups plain flour, sifted
  • ¼ cup cocoa powder, sifted
  • ½ teaspoon bicarbonate of soda
  • A good pinch of salt
  • 4oz margarine
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling:

  • ½ cup Biscoff Spread
  • 4 tablespoons of icing sugar

Method:

  1. Preheat the oven to 180C.
    Prepare the dough: Blend margarine with both types of sugar in a mixing bowl and beat until light and fluffy. Add the egg and vanilla extract and blend well.
  2. Mix the flour, cocoa, bicarbonate of soda and salt into the bowl. Blend just until the dough becomes uniform. Keep refrigerated while preparing the filling.
  3. Preparing the filling: Sift icing sugar into a bowl. Add Biscoff spread and mix well with a spoon until the mixture resembles a soft, comfortable but not sticky dough. Make little balls from the mixture ¾ of an inch in diameter.
  4. Assemble the cookies and bake: Form balls from the dough, slightly larger than the filling balls (approximately 1 inch in diameter) and flatten them manually into flat and thin circles. Place a ball of filling at the centre of each circle, close off the edges of the dough so that the filling is well wrapped and roll between your hands until a ball is made. IMG_20140919_153558[1]
  5. Place on a baking tray and flatten to a thickness of approximately ¾ of an inch.
  6. Bake for about 9-10 minutes, just until cookies lose their shine and their tops stabilize.               IMG_20140919_153509[1]
  7. Remove and cool. You can store for approximately 3 days covered in an airtight container at room temperature.

A beautiful chocolate fix recipe with a hidden caramelised biscuit spread centre.

The cookie dough can be quite soft and sticky. Just add a little more flour and cocoa powder until you are able to handle it and dust your hands with cocoa powder before shaping the dough to prevent it from sticking to you. Refrigerating the dough is also important as it helps the margarine to firm up and the sugar to dissolve for a meltingly soft cookie.

Why not try hiding other fillings in the centre of the cookies such as peanut butter or cubes of white chocolate?!

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