Vegan Biscoff Sandwich Cookies

Biscoff is one of those ingredients that is ‘accidentally vegan’, so it makes a brilliant addition to plant-based bakes. The cinnamon and brown sugar cookies are soft and slightly chewy, and once they are sandwiched together with Biscoff buttercream and a pool of oozing biscuit spread, then dipped in chocolate, they become totally irresistible.

Makes: 12 cookies

Ingredients:

Cookies:

• 100g caster sugar
• 100g soft light brown sugar
• 120g sunflower oil
• 75g water
• 1 tsp vanilla extract
• 300g plain flour
• 1⁄4 tsp ground cinnamon
• 3⁄4 tsp bicarbonate of soda
• 1 tsp baking powder
• 1⁄2 tsp sea salt

Biscoff Buttercream:

• 100g plant-based butter alternative
• a pinch of sea salt
• 200g icing sugar, sifted
• 1 tbsp plant-based milk
• 40g Lotus Biscoff spread

To Finish:

• 100–150g Lotus Biscoff spread
• 225g dark chocolate (54% cocoa solids)
• 1⁄2 tsp cocoa butter, melted
• 2–3 Lotus Biscoff biscuits, crushed

Method:

For the cookies:

1. In a medium bowl, whisk together the sugars, sunflower oil, water and vanilla until just combined. Add the flour, cinnamon, bicarb, baking powder and salt, and fold through the mixture with a spatula until you have a smooth, paste-like dough. Cover and refrigerate for at least 1 hour or overnight.
   
   
2. Preheat your oven to 190°C (170°C fan) and line 2 baking sheets with greaseproof paper.
   
   
3. Scoop out 30g amounts of the dough (use those scales!) and roll them into balls. Place on a tray and freeze for around 10 minutes.
   
   
4. Pop the thoroughly chilled balls onto the prepared baking sheets and bake for 12–15 minutes until the tops are lovely and golden. Remove from the oven and leave to cool completely.

For the biscoff buttercream:

In a medium bowl, whip the plant-based butter and salt with an electric hand mixer until light and fluffy. Add the icing sugar in two stages, beating for a few minutes after each addition. Loosen the mixture to the right consistency by adding your plant-based milk a little at a time. Beat until whippy and smooth, then mix in the Biscoff spread until well combined. Transfer to a piping bag.

To finish:

1. Pair up your cookies and turn one half ofthem upside down for filling. Pipe a ring of the buttercream about 1cm/½in from the outside of the cookie and fill the centre with a heaped teaspoon of Biscoff spread. Pop the top cookies on and press them down slightly to encourage the buttercream to spread to the edges. Place the sandwiches into the fridge for 20 minutes or so.
   
   
2. Line a baking sheet with greaseproof paper.
   
   
3. Melt the chocolate with the cocoa butter, either over a bain-marie or in the microwave in short bursts. Plunge half of each cookie into the runny chocolate and allow the excess to dribble off. Place each cookie onto the greaseproof paper, sprinkle with the Biscoff biscuit crumbs and leave to set before eating.