If you haven't eaten Biscoff from the jar, you haven't been doing life right!
I love Biscoff spread. It is so incredibly delicious. I have been wanting to make a Biscoff stuffed cookie for a while and seeing as I had a jar in the house I thought why not. Of course I could have used a regular chocolate chop cookie, however I loved the idea of having crunchy peanuts imbedded in my cookies. So I've used my regular cookie recipe with salty peanuts scattered throughout. These are so delicious and an absolute crowd please.
Biscoff Stuffed Peanut Cookies
Makes 10 large cookies
Ingredients
100g Lotus Biscoff spread
115g butter (salted)
150g light brown sugar
50g caster sugar
2 tsp water
1 tsp vanilla extract
1 egg
180g plain flour
1/2 tsp bicarbonate of soda
100g salted peanuts
(see notes for ingredient replacement and store cupboard substitutions below)
Method
Preheat oven to 180°F (160°C fan). Line a baking sheet with baking paper.
Spoon 10 small teaspoons of Biscoff onto a plate and place in the freezer for later.
Browning the butter. Put a saucepan on a medium heat and add the butter. Allow the butter to melt in the pan, then bring it to a bubble. Once a cappuccino-like foams starts to form and the bubbles move up the pan your butter is starting to brown. Wait 10 seconds for the foam to rise, then remove the pan from the heat and stir with a wooden spoon until the bubbles subside and you can see the milk solids have browned. Leave to cool for a minute or two.
NOTE: you can leave out the brown butter step if you don't have time. Just follow the recipe as usual using melted butter and leave out the 2 tsp of water in the next step.
Place the sugars, browned butter, 2 tsp water and vanilla extract in a bowl and beat for 1 minute to form a paste.
Add the egg and whisk for a good 3-4 minutes until light ribbons fall off the whisk (see the picture).
Sift in the flour, then add the bicarbonate of soda and peanuts. Fold into the mixture with a spatula or spoon (be careful not to over mix as this leads to a tougher, cakey cookie).
Now if the dough is a bit soft pop it in the freezer for 20 minutes.
Take walnut-sized balls of mixture and place them on the baking sheet, flatten them and create a dip in the middle. Place the chilled Biscoff balls in the centre of each. Then take a tsp of dough and cover the cookie so the Biscoff is encased in the dough. Make sure there aren't any cracks for the Biscoff to escape during cooking. (see pictures below for this step).
Bake for 8-9 minutes, or until the edges have started to barely brown – keep an eye on them.
Leave to cool for a bit (if you can!).
Notes, substitutions and variations:
Flour: plain flour works well, but if you have self-raising you can use this too. It results in cookies with bigger air pockets. Ground almonds can be used, but produce a very different tasting cookie. If you like the almond flavour then go for it!
Size: Do make them bigger, just adapt the baking time
Sugar: use whatever sugar you have, this will just change the colour and flavour profile of the cookie. Brown sugars give a deeper, caramel-like flavour.
Butter: Butter really is best for these and it definitely produces the best flavour. However, if you only have margarine then go for it, the texture will be more cakey but they will still be delicious.
Comments