Biscoff-stuffed cookies

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Biscoff-stuffed cookies
Makes 16
150g Biscoff spread
200g butter, softened
150g light brown sugar
125g caster sugar
2 eggs
1 tsp vanilla extract
400g plain flour
2 tsp baking powder
1 tsp cinnamon
100g Biscoff biscuits, crushed into small crumbs
200g white chocolate chips
  1. Line a small baking tray with non-stick parchment paper. Take 16 half- tablespoons of Biscoff spread and place onto the lined tray. Place in the freezer for at least one hour or until completely frozen.
  2. Line one large baking tray with non-stick parchment paper.
  3. In a large bowl, beat together the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. 
  4. Add the flour, baking powder, cinnamon, salt, crushed Biscoff biscuits and white chocolate chips. Stir until well combined.
  5. Divide the dough into 16 balls and use your hands to roll into balls.
  6. Remove the frozen Biscoff spread balls from the freezer and press into the middle of each cookie.
  7. Place the cookies into the freezer for 10-15 minutes and preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  8. Bake for 18-20 minutes or until golden. Leave to cool on the tray before serving.

Per serving 409kcals, 19.9g fat (10.3g saturated), 53.6g carbs (30g sugars), 4.8g protein, 0.9g fibre, 0.116g sodium