Vegan Biscoff sandwich cookies

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


For the 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

For the 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 per cecnt cocoa solids)
1⁄2 tsp cocoa butter, melted
2–3 Lotus Biscoff biscuits, crushed


To make the cookies
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.

Preheat your oven to 190°C (170°C fan) and line two baking sheets with greaseproof paper.

Scoop out 30g amounts of the dough and roll them into balls. Place on a tray and freeze for around 10 minutes.

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.

To make 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
Pair up your cookies and turn one half of them upside down for filling. Pipe a ring of the buttercream about 1cm 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.

Line a baking sheet with greaseproof paper.

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.

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