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Woman Makes Biscoff Cookies With Oozing Melted Centres

Joanna Freedman

Published 
| Last updated 

Woman Makes Biscoff Cookies With Oozing Melted Centres

Featured Image Credit: Sophie Bullimore

It's no secret by now that here at Tyla we're obsessed with all things Lotus Biscoff.

So, when we discovered that oozy Biscoff cookies were a thing, our jaws hit the floor.

Posting on Facebook group Vegan Foods UK, keen baker Sophie Bullimore shared a picture of her oozing creation and its safe to say the reaction was epic.

"Omg give this lady a Nobel prize," wrote one Biscoff fanatic in the comments.

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While another joked: "I genuinely believe Sophie Bullimore is some kind of magical baking witch ".

Look at that Biscoff centre... (Credit: Sophie Bullimore)
Look at that Biscoff centre... (Credit: Sophie Bullimore)

Speaking to Tyla, Sophie said: "I have been busy creating different variations of my favorite cookies at the minute and after revisiting my soft baked Costa inspired hazelnut caramel stuffed cookie recipe, I though why not attempt those with the epic biscoff spread and a few attempts later, here we are.

"The cookies are soft baked and are packed with a melted Biscoff filling - perfect for when you want a levelled up biscuit."

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The cookies are also completely vegan, meaning that nobody has to miss out on the speculoos deliciousness.If you want to try them for yourself, the recipe is below:

Ingredients

250g self raising flour

1/2 tsp salt

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1tsp baking powder

150g dairy free spread, melted

175g light brown soft sugar

80g caster sugar

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3tbsp aquafaba (chickpea liquid)

6 heaped tbsp Biscoff spread

Here's what you'll need (Credit: Sophie Bullimore)
Here's what you'll need (Credit: Sophie Bullimore)

Method

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1. Spoon the Biscoff spread onto a lined baking tray into 6 circle shapes, pop the tray in the freezer for 45/60 minutes for the circles to freeze.

2. Add the flour, baking powder and salt to a bowl, mix well and set aside.

3. To a separate bowl, add in the melted dairy free spread, both sugars and aquafaba. Give this a little stir and then sprinkle in the dry ingredient bowl, combine well until a smooth cookie dough batter has formed.

4. Take 2tbsp of the cookie dough mix and using your hands roll into a ball and press down onto a lined baking tray, repeat until you have 6 cookies.

5. Place on your now frozen Biscoff centre and top with a final layer of cookie dough, ensuring this layer completely covers the Biscoff.

6. Pop in a preheated oven at 180'C and bake for 18-20 minutes. Remove from the oven and leave to cool on a wire rack.

We have a feeling we'll be living off these cookies for the foreseeable...

Topics: Cooking, Lotus Biscoff, Tasty Food, Baking, Recipes, Tasty, Biscoff

Joanna Freedman
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