Serious Eats: Recipes

Homemade Biscoff

[Photographs: Sarah Jane Sanders]

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.

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