Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the vanilla and milk. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
5. Fold in the crushed Biscoff biscuits.
6. Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
8. Make a hole in the middle of each cookie dough ball, and pipe in a generous amount of Biscoff spread. Crumble some more Biscoff biscuits over the dough before making.
9. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
10. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
11. Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.

Method (frosting)

1. Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk. 
2. Add in the Biscoff spread and icing sugar, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter. Transfer the frosting into a piping bag fitted with a large round tip nozzle.
3. Once the cookies are fully cool, pipe a swirl of the frosting on top of each cookie, decorating them with some Biscoff crumbs and half a Biscoff biscuit. Place into the fridge to chill and set.
4. Once set, serve and enjoy.