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To make the cookies, begin by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. In a separate larger bowl, cream jointly the unsalted butter, granulated sugar, light brown sugar, and Biscoff spread until fluffy.
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Substitute some of the chocolate chunk for biscoff chips! To make biscoff chips, simply drop small dollops of biscoff spread on a baking tray and freeze until solid. Fold them into the cookie dough batter at the same time than the chocolate. Storing & Freezing. These cookie butter cookies are best eaten fresh within 2 or 3 days.
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Instructions. Preheat the oven to 350°F. Prepare an 8"x 8" square metal pan with parchment paper. Leave excess hanging over the sides of the pan for easy removal after baking. Melt the butter in a saucepan over medium low heat until it turns golden brown with a nutty smell (5-7 minutes), stirring frequently.
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Pour the sauce-like mixture into a tall, narrow container, and allow it to cool until the steam subsides, about five minutes. Add a bit of refined coconut oil (roughly 50% of the mixture by weight), and process with an immersion blender until silky-smooth. While the mixture is still warm and fluid, pour it into a glass jar.
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Preheat your oven and line your baking pans. Cream together the butters, sugars, and vanilla extract. (More on why you want to add the vanilla early in this lesson on butterfat !) Beat in the egg. Mix in the dry ingredients, about 80% of the way. Mix in the crushed Biscoff cookies until evenly blended.
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Turn the mixer to low and gradually blend the flour mixture into the butter mixture until it is well combined, scraping down the sides of the bowl once or twice. The dough may feel dry and crumbly. Bring the dough into a ball, cover, and chill for at least 1 hour. Preheat the oven to 350°F (180°C), fan assist.
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Almond butter is also high in healthy fats, vitamins, and minerals. Ratio or measurement: 1 tablespoon of almond butter = 1 tablespoon of Biscoff spread. 3. Hazelnut Spread. Hazelnut spread, like Nutella, is a tasty and popular substitute for Biscoff spread. It has a sweet, chocolatey flavor that many people love.
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1. Speculoos Cookies. Speculoos cookies are often considered the closest substitute for Biscoff cookies, as they share the same spiced, caramelized flavor profile. These crunchy cookies are available in various shapes and sizes, making them an excellent option for enjoying that classic Biscoff taste. 2. Lotus Biscoff Spread
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Line two large baking sheets with parchment paper or silicone baking mats. ( Always recommended for cookies.) Set aside. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain.
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Preheat the oven to 170° C/ 350°F, fan option off. Line a large baking sheet with parchment paper or silicone baking mat. Mix the Biscoff™ spread and flour in a large bowl until combined. You can use a spatula, but it's just easier to use your hands.
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(For a chewier, softer cookie, cover the cookie dough and rest for 15 to 20 minutes in the fridge.) Roll the cookie dough into 12 even balls and place on the lined tray, evenly spaced apart.
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2) Ginger Snaps. To make ginger snaps, take 1 cup of shortening, 1/4 cup of molasses, 1/3 cup of honey, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. Mix these ingredients together until smooth. Next, add 1 cup of flour and 1 cup of rolled oats. Combine these ingredients thoroughly and roll the dough into balls.
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How to make Biscoff cookies. Place the butter and sugars in a bowl. Whisk until creamed and pale yellow. Add the egg and vanilla paste. Stir in the crumbled Biscoff biscuits. Fold in the Biscoff spread, salt, baking powder, plain flour, cinnamon, and chocolate. Mix until a ball of dough forms.
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In a medium bowl, stir the Biscoff crumbs and melted butter together until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan.
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In a blender or food processor, combine the biscoff cookies, butter, brown sugar, cinnamon, nutmeg, milk, vanilla extract and salt. Blend on high speed or pulse to combine. If needed, open the blender or food processor and use a spoon to scrape the sides and combine the ingredients. Blend again as necessary.
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2. Ginger Snaps. There are several types of holiday cookies you can substitute if you are short of Biscoff. Ginger cookies are especially popular, and they have a distinctive ginger taste and cloves, cinnamon, and molasses for sweetness. The ginger snaps have a vibrant cinnamon flavor, just like Biscoff and Speculoos cookies.
