If you’ve been here long enough you probably know that I am obsessed with Biscoff, so I had to find a way to incorporate it to my Christmas baking. I had actually been thinking for a while about what would happen if I mixed Biscoff and ginger, and let me tell you, it didn’t disappoint!
So these biscuits are made with actual crystalised ginger rather than ground ginger, which gives them a very chewy texture and then the Biscoff comes in to balance the strong taste of the ginger making them sweet and slightly crunchy.
If you are as obsessed with Biscoff as I am, you’ll definitely be loving these!
Biscoff Ginger Cookies
- 150 gr of crystallised ginger
- 75 gr of caster sugar plus extra for sprinkling on top of the cookies
- 100 gr of brown sugar
- 100 gr of unsalted butter at room temperature
- 4 tsp molasses
- 1 tsp vanilla extract
- 150 gr of biscoff spread
- 1 egg
- 1 egg yolk
- 240 gr of flour
- 1 tsp baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of ground cinnamon
- Preheat the oven at 180 degrees celsius
- In a food processor, mix the sugar and ginger pieces until the ginger has turned into small pieces. If you don’t have a food processor, simply chop the ginger in small pieces.
- In a bowl, mix the sugar, ginger, butter and molasses until incorporated. Then, add the vanilla extract, biscoff spread and egg and mix again.
- Fold in the flour, baking powder and soda and cinnamon and until incorporated.
- Using a cookie scoop, scoop the cookies into a lined baking tray and sprinkle some more sugar on top.
- Cook in the oven for 10-12 minutes until the edges start going brown, these cookies are chewy and fudgy so don’t let them in the oven for too long or they’ll be dry!