Woman Makes Biscoff Cookies With Oozing Melted Centres
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.
While another joked: "I genuinely believe Sophie Bullimore is some kind of magical baking witch ".
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."
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:
250g self raising flour
1/2 tsp salt
1tsp baking powder
150g dairy free spread, melted
175g light brown soft sugar
80g caster sugar
3tbsp aquafaba (chickpea liquid)
6 heaped tbsp Biscoff spread
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...
Featured Image Credit: Sophie Bullimore