Biscuits made from Biscoff? Mind-blowing …

Warning: these biscuits may mess with your mind.

My resident teen introduced me to Biscoff spread, a smooth spread fashioned from the little biscuits you often get with coffee or tea when out and about. And like the biscuits, the spread has a distinctive and intense caramel flavour.

I was asked if I could make biscuits with a spread made from biscuits. What?! This messed with my mind – a meta biscuit, a biscuit within a biscuit, a Matrix biscuit?

Reader, I made them.

 

Verdict: unsurprisingly, the intensity of the caramel flavour is slightly reduced, I’d say a mellower version of the strong caramel hit of the original, but still a good biscuit.

I’ve also provided a variation on my basic short biscuit recipe, this time using peanut butter (with chocolate chips which I consider to be essential). This also works well with gluten free flour.

Biscoff biscuits
4oz/100g butter
2oz/50g golden caster sugar
6oz self-raising flour
2 good dessert spoons (approx 20z/50g) Biscoff spread

Preheat oven to 180C/Gas 4.

Cream butter and sugar together. Add remaining ingredients and bring together to a fairly stiff dough.

Divide and roll walnut-sized pieces in your hands (makes about 20), and place on a piece of baking parchment on a large baking tray (or two smaller trays).

Press down gently on each biscuit with a fork to make slight indentations.

Bake for about 10 – 12 mins (due to their colour, it’s harder to tell if they’re done. Go with the timings rather than appearance to avoid overcooking – no more than 12 minutes if the oven is fully pre-heated). Cool slightly then transfer to a cooling rack.

Peanut butter and choc chip biscuits

4oz/100g butter
2oz/50g golden caster sugar
6oz self-raising flour/or gluten free SR flour
1/2 teaspoon vanilla extract
2 good dessert spoons (approx 2oz/50g) smooth peanut butter
most of a 100g bag of chocolate chips (eat the rest!)

Preheat oven to 180C/Gas 4.

Cream butter and sugar together. Add remaining ingredients and bring together to a fairly stiff dough.

Divide and roll wanut-sized pieces in your hands (makes about 20), and place on a piece of baking parchment on a large baking tray (or two smaller trays).

Press down gently on each biscuit with a fork to make slight indentations.

Bake for about 10 – 12 mins, they should have a golden tinge. Cool slightly then transfer to a cooling rack.

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