Sourdough Biscoff Cookies

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 Sourdough Biscoff Cookies




Ingredients

COOKIE DOUGH:

  • 60-80g Sourdough Starter

  • 1 cup (200g) unsalted butter, room temperature

  • ¼ cup (50g) light brown sugar

  • ¾ cup (168g) granulated sugar

  • ½ tsp (1.5g) ground cinnamon

  • 1 tsp (5ml) vanilla extract

  • ¾ tsp (4.5g) fine sea salt

  • 2 eggs, medium sized, room temperature

  • 1 tbsp (15ml) whole milk

  • 1 tsp (4g) baking powder

  • 1 tsp (6g) baking soda

  • 2 ½ cups (300g) all-purpose flour

  • 6 Biscoff cookies

DECORATE:

  • 8 half Biscoff cookies (BISC—)

  • 1 tbsp (14g) Biscoff spread drizzles

Instructions

  1. In a mixing bowl, add the butter, milk, eggs, and starter, mix well. 

  2. Add flour, light brown sugar, granulated sugar, ground cinnamon, sea salt.

  3. Add a tablespoon of Biscoff spread and 6 crumble biscoff cookies to dough and mix well.

  4.  Cover the cookie dough with plastic wrap and let it cool for 30 minutes in the fridge.

  5. Sift over  baking powder and baking soda, mix well.

  6. Using a large cookie scoop, scoop the cookie dough.

  7.  Repeat until you have finished all of the cookie dough. Refrigerate the cookie dough balls for 2 hours.

  8. Prepare a tray with parchment paper and add the cookie dough balls, making sure there is enough space between each cookie. 

  9. Preheat the oven to 355F (180C) and bake for 12-14 minutes.

  10. Remove from the oven and shape them with a round object, making sure it keeps a round shape. 

  11. Add some Biscoff spread drizzles and a Biscoff cookie.

  12. Let them chill in the pan for 10-15 minutes and enjoy.

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