Biscoff Cookies.

Enough for: 14

Cooks in: 12 minutes

125g light brown sugar

175g caster sugar

125g butter, super soft

100g biscoff spread

1 large egg

1/2tsp sea salt 

275g  self raising flour

100g white chocolate chips

100g milk chocolate, chopped

 Add the sugars to a freestanding mixer with the butter and half the biscoff spread. Beat until well combine.  Add in your egg, mix so it’s incorporated. Scrape down the sides of your bowl. gently mix through your flour and salt. followed closely by the chocolate

Divide the mix into 14 balls and roll to shape. flatten a little, add a teaspoon of the biscoff from the remaining biscoff amount, to each cookie. Arrange on a tray lined with parchment paper as you go. and sprinkle lightly with salt. Freeze for at least an hour.

Heat your oven to 180c. 

 Bake for 12 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely.