I must be the last person in bloggie land to bake with Biscoff. I have read endless raves about it but for some reason had never gotten around to trying it…even though I have had a jar in the cupboard since Spring. I was looking for a new cookie recipe and saw this one on my friend Chris’s blog, THE CAFE SUCRE FARINE, and decided…what the heck…it’s time to try that stuff. BTW, Biscoff stands for “biscuit” plus “coffee” (it’s served with coffee – it’s not coffee flavored). The concept of cookie butter really didn’t sink in until I tasted this silky smooth creation and discovered that…indeed…it does taste just like cookies. My family loved this recipe and I know it is one I will make often. Thanks, Chris, this is a winner.
It’s my guess that Biscoff can be used in place of nut butter in just about any recipe. The toffee bits added lots of flavor and texture to these cookies and the next time I make them I’ll probably toss in a handful of chopped pecans as well. Chris suggested rolling the uncooked balls of dough in turbinado sugar for some added crunch and flavor and I thought it was the perfect finishing touch.
Biscoff Spread is right up there with cinnamon chips as one of my favorite newly discovered baking ingredients.
What is your favorite Biscoff recipe?
HAPPY WEEKEND EVERYONE…and happy baking.
NOTE: Are you wondering what Biscoff Spread is? Looks like I’m not the only one who hasn’t tried it.
BISCOFF SPREAD is a peanut butter-like spread made of speculoos cookies. Speculoos are buttery, brown sugar and spice-flavored cookies that are similar to gingersnaps and are popular in the Netherlands (and elsewhere). They’re traditionally served around the Christmas season. The spread is made of speculoos cookies (Biscoff brand, which are widely available) that are turned into a thick spread with the addition of sugar, vegetable oil and other all natural ingredients. The spread is smooth and creamy, with a deep brown sugar, butter and spice flavor to it. In other words, it is a spreadable cookie and it is delicious. It can be found in most major grocery chains and in Walmart. If you can’t find it close to you it is available in both the creamy and chunky versions on AMAZON.COM. Try it…you’ll love it!
- 3 cups all purpose flour
- 1-1/4 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup Biscoff Spread
- ½ cup shortening
- ½ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 8-oz bag Bits of Brickle
- Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper or silpats.
- Combine flour, baking soda, baking powder and salt in a medium size bowl and set aside.
- In the bowl of an electric mixer combine granulated sugar, brown sugar, Biscoff, shortening and butter and mix until fluffy. Add egg and vanilla and beat until well combined.
- Add flour mixture and beat just until ingredients are incorporated. Add toffee bits, mix until combined.
- Scoop up dough and roll into 1 to 1-1/2 inch balls. Roll balls in turbinado (raw) sugar to coat.
- Place dough balls on prepared sheet pans, about 2 inches apart. Bake 12 to 14 minutes or until lightly golden brown. Cool 5 minutes, then transfer to wire cooling rack. Store in an airtight container when completely cool or freeze until ready to use.