Biscoff Crunch

• 250 g unsalted butter, browned to about 200 g
• 150 g dark brown sugar
• 80 g granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 Tbsp whipping cream
• ½ cup (about 140 g) Biscoff cream/spread
• 345 g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 120 g Biscoff biscuits, broken into small chunks
• 100 g white chocolate chips
• extra Biscoff spread and biscuit pieces for topping (optional)

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Brown the butter over medium heat, stirring frequently, until the milk solids turn golden brown and smell nutty. Transfer immediately to a heatproof bowl with the browned bits — about 200 g — and cool until lukewarm.

2. 2

   Mix the browned butter with both sugars, then stir in the Biscoff spread, followed by the eggs, vanilla, and whipping cream, until smooth.

3. 3

   In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

4. 4

   Fold the dry ingredients into the wet mixture just until combined, then gently fold in the biscuit chunks and white chocolate chips.

5. 5

   Portion into 90 g dough balls, shaping them slightly tall. Cover and refrigerate at least 4 hours, preferably overnight.

6. 6

   Heat the oven to 180°C / 350°F conventional. Place the chilled dough on a parchment-lined sheet with plenty of space between them.

7. 7

   Bake 12 minutes, until the edges are set and the centres are soft but no longer wet. Test-bake one cookie first, as ovens vary.

8. 8

   Rest on the baking sheet 15 minutes, then cool on a rack. Once cool, drizzle with slightly warmed Biscoff spread and top with biscuit pieces.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.