How To Make The Best Biscoff Cookies Ever (EASY)

What's up guys and welcome to today's video. Today we're going to be making super soft lotus biscoff cookies with a biscoff buttercream icing. Now these cookies are super quick and easy to make. They don't require any chilling and they're actually one of my favorite cookies. They're also one of my husband's favorite cookies. So this is like a special request. So I'm going to give you all my tips and tricks on how to make them today. So let's begin. This is everything you need for the cookies. I'll put all the measurements in the description below. You need one pack of lotus biscoff biscuits. You need plain flour, corn flour or corn starch if you're in the US. You need bicarbonate of soda or baking soda, baking powder, salt, unsalted butter softened to room temperature, granulated sugar, icing sugar or powdered sugar and one large egg. Let's go. First step we're going to crush up our lotus biscoff biscuits. So I'm going to use a mini food processor to do this but if you don't have one you could just use a bag and rolling pin. As usual I'm probably going to have to do this in three batches. I should really just get a bigger one please. Okay and then we're going to blitz them to a fine crumb. Okay perfect. So there's no lumps left. I'm going to transfer these into a bowl and crush my other ones. I've now crushed up all of our biscuits. So I'm just going to set aside one tablespoon for the topping later. So now we're going to put all of our dry ingredients into our mixing bowl. So in go our crushed biscuits, in goes our plain flour, in goes our corn flour, bicarbonate of soda, baking powder and salt. Grab hand whisk and you're literally just gonna stir them together until they're fully combined. Okay perfect. Now that's fully combined I'm going to set it aside and grab another large mixing bowl. Now we're going to add our wet ingredients to this bowl and then in goes the sugar and then you're just going to whisk this until it's nice and creamy. If you do have an electric hand mixer or a stand mixer it is easier to do it with one of those but a hand whisk or just even like a paddle or something will be fine as well. I keep going. Next we're going to add the egg. Oh my gosh I've lost an egg. Okay we've got it. We might have lost some of our batter but it's better than having egg shell in there and then just whisk this until it's combined. Okay perfect. Now we're going to add the dry ingredients. So we're just going to gradually add our dry ingredients into our wet ingredients. So you can do that half at a time and then grab your spatula, not paddle, and you're just going to stir it in. Doing it in half just makes it a little bit easier to mix so your dry ingredients don't go everywhere. In goes the rest. Fold those in until everything is fully combined. Okay nice. So it should be a nice thick soft dough. Now I'm scoop it up into balls. So I have a medium cookie scoop here which is probably about, I don't know why I did this, which is probably about two tablespoons worth. So scoop up the cookies. I'm just going to flatten them down a little bit and then scoop them onto a large cookie sheet. You should get 15 cookies but I'm going to go for like eight and seven. I think my scooper's actually broken so I'm having to do it almost backwards. So I squeeze and then release rather than scooping and then squeezing. Does that make sense? And you want to make sure they're at least four inches apart because they're going to spread quite a bit and you don't want them to touch otherwise we'll end up with one big like cookie tray bake which actually sounds quite nice. So I'm going to cook these in two batches. They need to go in the oven at 180 degrees C or 160 if you have a fan oven. I'll put on screen what that is in Fahrenheit. I think it's like 300 and something. I'm not sure, I don't know Fahrenheit. But anyway we're going to put these in the oven for eight to ten minutes. Make sure you check them at the eight minute mark. You want to make sure they look nice and soft because if you bake them until they look hard then they are going to be like bricks. So nice and soft and then we're going to let them cool fully. Okay our cookies are fully baked and fully cooled now. So this is what they should look like when they're fully cooled. So I'm going to set these aside and we'll make the icing. Now we're going to make the Biscoff buttercream icing. So you need unsalted butter, softened to room temperature, Biscoff spread, icing sugar and milk. So I'm going to just scoop my butter into a bowl. Then we're going to add our Biscoff spread. And then we're just going to whisk these two together until they're fully combined. And then we're going to add our icing sugar. So I usually like to do this in halves and then whisk that in. And then put the rest of the icing sugar in and one tablespoon of milk and this is just to loosen it a little bit. I was trying so hard not to spill it. And then just whisk this until it's nice and creamy and combined. Perfect that looks great. So it should be nice and creamy but also thick and pipeable as well. I'm going to transfer our icing into a piping bag. So I'm going to use a nozzle but you don't have to. I'm just using like this one with a nice big round tip. It's just going to make the piping a little bit more accurate. So place that in, push it back a little bit, snip off the end and then push that down nice and firmly. Stick it in the glass. You want a nice tall glass that isn't too wide at the top. And then grab a little spatula and scoop in your icing. Twist the end and we are ready to pipe. Okay now we're going to pipe our icing onto the cookies. So just do a nice big swirl. And then you can either leave it like that because I think that looks quite cute or you can just give it a little smooth out just to make sure it's nice and even. Just depends on what look you're going for you know. I'm going for a more rustic look. There we go and then the finishing touches. Perfect! That looks great. I'm going to do the rest of them and then we'll come back for the taste test. Now the bit we've all been waiting for or the bit that I've been waiting for. Let's do a taste test. Oh it's so good. It's like so soft and sugary and the Biscoff icing is just incredible. They're like the perfect texture. 10 out of 10. Okay guys that is the end of today's video. I really hope you enjoyed it. If you did don't forget to like and subscribe and let me know in the comments what recipe you'd like me to make next. See you next time. Bye!