Biscoff Cookie Dough

Ingredients

• 110g Unsalted Butter, room temperature
• 50g Soft Light Brown Sugar
• 20g Caster Sugar
• 2 teaspoons Vanilla Extract
• 175g Plain Flour, heat-treated
• 1/4 teaspoon Salt
• 1-2 tablespoons Milk (I used Semi-Skimmed, but any works!)
• 100g White Chocolate Chips
• 75g Biscoff Biscuits, broken/chopped in to small pieces
• 125g Biscoff Spread, melted - I used smooth
• 2 teaspoons Ground Cinnamon

Method

1. Heat-treated flour (*See recipe notes): Pre-heat your oven to 160°C (320°F) standard / 160°C (320°F) fan. Line a baking tray with parchment paper and lay out your flour on the tray. Bake in the oven for 5-10 minutes, being careful to not brown the flour (If you have an instant-read thermometer test the flour in several places to make sure it has reached 75°C (160°F). If you get a lower reading just give the flour a little stir and cook for an additional couple of minutes and re-check!) Leave the flour to cool for 30 minutes before making the cookie dough truffles.
2. Heat the Biscoff spread for 10-20 seconds in the microwave, or until runny. Set aside
3. Cream the butter and two types of sugar together until light and fluffy. Then stir in the vanilla extract and melted biscoff spread.
4. Stir in the heat-treated plain flour, salt, and cinnamon until combined.
5. Stir in the white chocolate chips and broken biscoff biscuits until combinede. Then add the milk one tablespoon at a time until the desired consistency is reached - make sure you stir really well before adding more milk in as a little goes a long way.
6. Add the biscoff cookie dough to a bowl and serve, or store in an airtight container in the fridge until you're ready to eat. Enjoy!

Notes

• - This cookie dough keeps for up to 1 week stored in a refrigerated airtight container.
• - This cookie dough is safe raw due to the lack of eggs and the heat treated flour - yay! But please don't try to bake with it, it doesn't contain any raising agent and will result in sad cookies if baked!
• - *When heat treating the flour add extra to account for any flour lost while transferring from baking tray to bowl! Don't scrape any flour off that has clung to the tray as the texture and flavour of this flour may be a little unusual!

Recommended Equipment and Ingredients*

• Kitchen Scales
• Baking Tray

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