Minimal ingredients means minimal fuss. And it doesn’t get much more minimal than two. Technically three I suppose, if you count water. Due to the minimal ingredients used, it also means they’re accidentally vegan. Perfect if you’re undertaking the challenge of Veganuary!
I debated whether to post these because the flavour of the Biscoff spread didn’t translate as I hoped it would. But, they’re delicious regardless and when combined with their simplicity, I thought it was worth a post anyway. I’d imagine adding a touch of cinnamon or Pain d’Epice spices would accentuate the Biscoff speculoos flavour.
- 80g Lotus Biscoff Spread
- 50g plain flour
- 30ml water
- extra biscoff for sandwiching, optional
- Add the spread to a microwaveable bowl and microwave until just melted. Add half of the flour, followed by half of the water, the remaining flour followed by the remaining water – mixing after each addition.
- Bring together into a ball, wrap in cling film and put in the fridge for minimal 20 minutes.
- Preheat the oven to 175C. Line a baking tray with baking paper.
- Roll the dough out and use your favourite cookie cutter to stamp out the shape of your choice. Place on the prepared baking tray and bake for 15-20 minutes or until golden brown. Don’t worry if they’re still slightly soft in the centre when you remove them from the oven – they will firm up completely once cooled.