Sunday, August 4, 2013

Easy Spread Cookies: Biscoff

My husband is a Biscoff spread nut.  Ever since my youngest sister gave us a jar to try a couple years ago, we always have jar in our pantry.  If we run out of Nutella, he'll wait until our next grocery run to get some.  Biscoff spread gone?  He's off the same day.  Every now and then, we'll pick up some of these delightfully tasty cookies from the commissary or if we see them somewhere else. 

During one of my pinterest hunts, I pinned a cookie recipe that uses this delicious spread.  I finally remembered it and decided to test it out since it only uses 3 ingredients.

This recipe is from Kirbie's Cravings, a food blog that belongs to the gorgeous foodie Kirbie, who reviews restaurants in SoCal (or where ever they might travel to), posts recipes, and other musings from her daily life.  Reading her blog reminded me that I should start using my dslr more often to take pictures for my blog and not use my P&S.  :/  Anyway, definitely check out her blog!

Ingredients and directions as listed on her site:

3 Ingredient Biscoff Spread Cookies


1 cup Biscoff spread
1/4 cup plus 1 tbsp flour (make sure you don't under measure the flour or you won't have enough dry ingredients)
1 large egg


1. Preheat oven to 350F. Line two baking sheets with silpat mats or parchment paper. Combine all ingredients into a bowl and mix with a wooden spoon until smooth cookie dough forms. It will be a little sticky and oily, but you should be able to work with the dough.
2. Take 2 tbsp of dough and roll into a smooth ball. Place onto baking sheet. Repeat with remaining dough, spacing two inches apart. Bake for about 10 minutes. Cookies will spread and should no longer be wet and gooey. Let cookies completely cool on cookie sheets to firm up and set before removing and eating.

When I made these cookies for my husband, I used his favorite version of the spread; CRUNCHY.  I had a feeling that it would change the consistency of the mixture and probably the way that the cookies would bake, but decided to try them anyway. 

So good!

 I was so skeptical of a cookie that only used 3 ingredients.  If it came out any good, I'd be in so much trouble!  C'mon, an easy cookie you can whip up in about 15 minutes?  Not a good sign for my waistline.  I combined the ingredients and the mixture was in fact sticky and oily.

Just how oily the mix is because of the Biscoff spread

I probably made at least 10 cookies from the mixture.  I didn't measure out 2 tbsp exactly before I started to roll them up into balls, but it came out to be about 1.5 tbsp per ball.

Notice how my cookies didn't come out as big nor as thin as the ones in Kirbie's picture?  Now, I am assuming that my cookies came out a bit on the thicker side because I used the crunchy version.

Verdict: You could definitely tell that they were oily.  Husband wasn't a big fan, and I'm not too fond of them only because I like my desserts to be... well, sweeter.  Would we make them again?  Most likely not, but I will be trying it with the regular creamy Biscoff spread to see if it's any better. 


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