• 115 grams biscoff spread

Biscuit Batter

• 400 grams butter, softened

• 360 grams brown sugar

• 160 grams castor sugar

• 4 large eggs

• 500 grams self raising flour

• 300 grams plain flour

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 600 grams white chocolate chips or melts (I use melts and yes it's a lot! Intentional)

Frozen Biscoff

1. Line a separate baking tray or other tray that will fit into your freezer. Drop small teaspoons of spread onto the tray or measure 5 gram drops. Place in freezer over night.

Cookie Batter

2. In a stand mixer cream the butter and sugars until very light and fluffy. Scrape down the sides every now and again.

3. Combine the flours, baking powder and cinnamon.

4. Add the eggs to the butter mix, one at a time, until each is fully combined.

5. When the butter mix is ready, stop the stand mixer and add 1/2 cup of the flour mix. Turn on the stand mix on slow, then increase the spead to medium.

6. Add the flour mix one tablespoon at a time until all just combined.

7. Add the white chocolate and mix on a very slow speed, or by hand.

8. Cover the cookie batter and place in the fridge until cold and hard. This will take at least 4 hours. Leaving the batter in the fridge overnight is even better. You can refigerate up to a few days.

9. When the cookie batter is cold, roll the balls into balls of 100 gram each.

10. Make a large dent in the centre and add a frozen piece of biscoff spread / drop. Surround the biscoff with cookie dough.

11. Put the balls into a large snap lock bag and place them in the freezer for at least 4 hours, overnight is better.

Bake the Cookies

12. Preheat the oven to 180 degrees.

13. The cookies will spread, place 5 on a tray.

14. Place the tray in the middle of the oven and bake for 20 minutes.

15. Leave to cool on the bench for about 10 minutes.

16. Always eat the cookies warm!!!