Caramilk Biscoff Cookies

Caramilk and Biscoff are 2 foods that have just exploded in popularity recently, and by recently I mean the last 2 or so years. I have never felt the urge to try them, they just didn't sound interesting to me. So nothing like lockdown to try new things and jumping on the bandwagon a little late hey? NOW I get it, they are both soo good, like why hadn"t I tried them sooner! The caramilk has the most perfect balance of caramel flavour and the biscoff with a sweet cinnamon caramel flavour so I thought why not combine them in cookie form? They are a made for each other! And somehow combining them in cookie form made them so much better!

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Some tips and tricks before you get started

• Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant

• Alot of chunky cookie recipes call for freezing the dough before baking. I found with this recipe, freezing causes the finished cookie to be too cakey and thick. Popping the trays straight into the oven, gives them a nice crispy outside and slightly chewy inside.

• These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 15 seconds or warm in the oven at 150 °C for approx 5 mins

• If caramilk is unavailable, then white chocolate will suit just fine.

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Caramilk Biscoff Cookies

Makes 16

Time: 30mins

Ingredients

1 egg

100g dark brown sugar

60g caster sugar

150g softened butter

100g biscoff spread

250g plain flour

1/2 tsp baking soda

1/2 tsp cornflour

1/2 tsp salt

150g caramilk chocolate (roughly chopped) + approx 50g extra for the tops of the cookies before baking

Extra white chocolate for drizzling (optional)

Instructions

1. Preheat oven to 160°C

2. Line 2 cookie trays with baking paper

3. In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter and sugars on high for 5 mins until pale.

4. Add in the biscoff and mix until combined

5. Add in the egg mix on low until combined

6. Mix in flour, cornflour, baking soda and salt until almost combined

7. Add the chopped caramilk and mix until just combined.

8. Roll the dough into 16 balls and place on the prepared trays ( 8 balls on each approx 5 cm apart) If you find the dough to be too sticky to roll, just wet your hands slighty.

9. Place the extra chunks of caramilk on top of the balls and then press them down slightly.

10. Put the trays in the oven and bake for 13 mins

11. Optional** Melt white chocolate and using a spoon or piping bag, drizzle over cooled cookies

*** These cookies are SO good fresh but can last up to a week in an airtight container