The dough doesn't require refrigeration before rolling, which means you can go from zero to cookie in no time flat. The dough's a little fussy because it's made with oil, not butter, but I'll walk you through it below. You can use butter if you like, it will make them easier to handle, but Biscoff are made with oil and it gives them a unique texture.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
About This Recipe
|Yield:||24 small cookies|
|Active time:||30 minutes|
|Total time:||1 hour|
|Special equipment:||rolling pin, fluted pastry wheel or assorted cookie cutters|
|This recipe appears in:||BraveTart: Make Your Own Biscoff Cookies|
- 7 ounces flour, plus extra for dusting
- 4 ounces dark brown sugar
- 3 1/2 ounces neutral flavored oil, like safflower
- 1 1/2 teaspoons baking soda
- 1/4 ounce roasted soy flour (kinako)
- 1/2 ounce ground cinnamon (2 tablespoons)
- 1 1/2 ounces water
Preheat oven to 375 ° F and have two parchment lined baking sheets set aside.
Sift the flour and set aside.
With a hand or stand mixer, combine the brown sugar, oil, baking soda, soy flour and ground cinnamon. Mix only until homogenous then, with the mixer still running, add flour all at once and drizzle in the water. Mix until a stiff dough forms; shut off mixer.
Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth dough, then flatten into a disc. Dust lightly with flour and use a rolling pin to roll the dough to 1/4" thickness. The dough isn't very elastic and is prone to tearing if you lift of bend it like you might with a "normal" dough. Rather than try to move it around or lift it up to dust more flour underneath, just focus on rolling it out.
Once you've rolled it out, run an offset metal spatula between the dough to loosen it.
Cut the dough with your favorite cookie cutter or use a fluted pastry wheel (aka, a ravioli cutter) to cut the dough into Biscoff sized rectangles. Use a metal spatula to transfer the cookies to the baking sheet; they won't spread much so you can nestle them fairly close together.
Bake for about 10 minutes, or until firm to the touch.
Cool thoroughly and store cookies in an airtight container. They'll keep for several weeks at room temperature.