Homemade Biscoff Cookies Recipe

well Bakers this week we are making a homemade version of an iconic store ball cookie a bis cough cookie a lovely spiced cookie that has warm flavors it's absolutely yummy and goes great with a cup of coffee the dough is simple we are going to start out by mixing together all of our dry ingredients so here I have um some regular allpurpose flour in goes a little bit of baking powder little bit of baking soda these are crisp cookies so they're actually kind of more like biscuits in Europe if you travel usually on airlines or in lots of cafes across Europe including Ireland you will get a bis cof cookie sleeve on the side of your coffee and they are so delicious dipped in a cup of hot coffee we have some nutmeg we have cloves we have ginger we have cinnamon and ground all spice quite a mix there often we use those flavors actually around Christmas time around the holidays and for the Irish baking anyway so it's nice to kind of have that like kind of warm homey mix just an everyday cookie now you can do this step by hand if you want to I've got my mixer here so I'm going to use that into my mixer I'm going to add in my softened butter make sure that butter is nice and soft because we're going to be creaming that up really well lovely I like to leave my butter sitting out overnight when I know I have a recipe that needs creaming into this we're going to add in some regular white sugar and a little bit of brown sugar and the brown sugar works really well with the spices and it also gives the cookie kind of a caramel carel flavor more than anything and if you've had a Biscoff you will know that flavor and you know that smell turn your machine on to a medium high speed and cream these ingredients together maybe you haven't had a Biscoff cookie but have you had speculas speculas is um cookie buter which is actually made from Biscoff cookies it's absolutely delicious I think it was like years ago became super like well known in America and because it started to be sold here it's super delicious and you would have it um just like off the spoon or like with a cross on or something like that it's really delicious and I've actually got a recipe on my website of how to make it once your butter and sugar is creamed together well it's nice and light and fluffy go ahead and add in your vanilla then I'm just going to turn the machine down low and I'm going to add in my dry ingredients and just let this mix until your dough comes together and it's just well combined there you go you can turn your dough out onto your countertop like so bring it together until it forms a ball like that flatten it out cuz now we are going to chill it we want to wrap our dough up in cing wrap and we are going to let this chill for a minimum of 1 hour you can also make this dough keep it in the fridge for a few days or you can even freeze it and I'll will keep this in my freezer Frozen for weeks on end that means you just have cookie dough ready to go for right now I'm going to pop this into the fridge let it firm up and then we can roll it so once your dough is chilled it is time to roll it out you want some flour on your surface for this for easy rolling also put some flour on your rolling pin roll out this dough to around A4 of an inch thick that seems to give you like a nice thickness of a cookie like good bite I do recommend when you're rolling this cuz it's kind of a soft dough just moving it around making sure it's not sticking to the table and if you need extra flour go with the extra flour cuz that'll just make like easier don't do less flour and then make your life harder lovely this is looking good so let's talk shapes years and years ago I paid way too much money for these cookie stamps that you can actually print words on things which I thought was great at the time turns out actually it's worked really well so H but I wrote Biscoff in here because an iconic cookie it actually says Lous which is the brand but they're rectangular shape and have the words on it so I thought we would do similar shape and write Biscoff on them so all I'm going to do is just just Stamp Out My Cookie pick it up and pray that it has left an imprint and it did lovely and then I'm going to lift it over and sit on my baking tray that looks good I'm going to keep on going with the rest of my dough and then just transfer them as you cut them just to make sure the dough is not getting too soft so if you follow bigger Boulder baking for a long time you will know that one of my favorite things to do is to make things that are storable make them homemade because I always think they're better homemade and and this is a perfect example of that but in case you didn't know I actually have homemade versions of a lot of your favorite storb treats already like homemade graham crackers which are absolutely delicious homemade digestive biscuits homemade chips of Hoy which are way better than the real thing and then also homemade oreos homemade oreos are so good just so you know when you've cut out your cookies and you have your scraps roll them up again roll them out and keep on cutting cuz that is totally fine with this cookie dough you will end up with around 25 28 cookies something like that you will need two trays okay I have all my cookies rolled out now it's time to get them into the oven we're baking these cookies fan assist because we have two trays going into the oven so we need the air to circulate around them you want to bake them at 325° fah 165° C for roughly 16 to 18 minutes if you do not have fan assist don't worry just rotate your trays while baking once your cookies are lovely golden brown they are ready to to come out of the oven these look fantastic they kept their shape and I can see the Biscoff written there in the middle not only do they look great but they smell amazing there's a bit of a combination of caramel and Christmas Allin one once these cookies cool down they will crisp up then they are ready to be eaten immediately now that you have this recipe you don't have to wait for your next trip to Europe to enjoy these cookies this cookies one of my guilty pleasures they're a little bit spiced or a little bit salty and with that brown sugar they just have this lovely caramel flavor and they're lovely and crisp just like the biscuits that I grew up with takes me right back home if you like this homemade version of a store-bought cookie then stick around cuz you can see how to make Oreos grham crackers chipa Hoy lots of other things from scratch at home thanks so much for watching I'll see you back here again same time same place next week with a brand new recipe