Biscoff-stuffed Cookies
This naughty-but-it's-not cookie recipe includes just two ingredients and three steps, so there's no excuse not to visit Biscoff heaven during afternoon tea!
Method
- Line a small baking tray with baking paper. Spoon 10 heaped teaspoons of spread onto tray and freeze for 1 hour or until firm.
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Divide dough into 10 portions. Using hands, open and flatten dough. Place frozen piece of spread in the centre and roll up to enclose.
- Place balls, 5cm apart, on prepared tray, allowing room for spreading. Bake for 12-15 minutes or until golden. Serve immediately.
