Print

Directions

• Preheat your oven to 170c for convection oven.
• In your stand mixer combine your room temp butter and sugars and mix in low to medium speed with your paddle attachment until everything is well combined and slightly fluffy. Do not cream your butter and sugar too much that it turns sticky.
• Once your sugar and butters are lightly fluffy, slow down the speed of your mixer and add in your whole eggs and egg yolks gradually, once you can no longer see streaks of egg white you can add in your vanilla extract.
• In a separate bowl, combine your all purpose flour, bread flour, baking soda and baking powder and mix together with a whisk until well combined.
• In another bowl, pour over your biscofff cookies and break them into half or into medium sized pieces. Do not break them into small chunks as you want your biscoff cookies to be visible into you cookies. Separately crack a few pieces of biscoff cookies in half and set aside for your final cookie touch.
• Add in your ingredients to your butter, sugar and eggs mixture but leave about half a cup of dry ingredients to be used to coat your white chocolate callets with. Once you no longer see streaks of dry flour, add in your biscoff cookies and your white callets covered in flour.
• Once your dough has been formed weigh them out to 85g of cookie dough balls, make sure to dent the top part of your cookies to leave a rustic look when you bake them, once all your cookie dough are formed. Place them in a container and freezer for 2 hours or for 48 hours. The longer you freeze your cookie dough the more flavorful it gets as the flavors develop better in the freezer.
• Once your dough is hard solid place them in a lined baking tray with a 3 inch space from each other, bake them for 12-14 minutes in your oven or until the extderior of your cookies are rough and crisp.
• Ganache Drizzle
• In your stove, boil a pot of simmering water and place your your white chocolate callets and bar to melt. Once melted, add in your biscoff spread. Mix in continuously until you have a smooth biscoff ganache.
• Cool down your ganache for a few minutes and fill a piping bag.