Biscoff NYC Cookies
Ingredients
200 g butter
200 g light brown sugar
200 g milk chocolate chips
200 g white chocolate chips
500 g self - raising flour
2 whole eggs
250 g caramelised biscuit spread
10 caramelised biscuits
Method
1) Start, by taking two tablespoons caramelised sauce and creating blobs sauce onto a baking tray or plate and freeze for 30 minutes until they are firm to touch and not pipeable. Also mix together your butter and sugar until they form nuggets of butter and sugar. There should be chunky irregular pieces of butter and sugar. Do not overmix else your cookies won't be chunky and gooey like a NYC cookie.
2) Next, fold in your eggs, white chocolate (I use Squires Kitchen) and flour. You want to mix this but not overmix as overmixing these cookies will make them flat. You should have no pockets of egg or flour left.
3) At this stage, you want to then roll your cookies into balls, however before rolling the balls take your caramelised sauce and place them around the cookie and make sure they are encased. Once this is done rub the dough in between your hands to make loose chunky balls.
4) Finally, place onto a lined baking tray and bake for 12 - 15 minutes or until golden brown. Leave to cool on the baking tray.
5) Then, dip in caramelised spread and sprinkle with caramelised biscuit crumbs. Then, drizzle in white chocolate for and contrast in colour.