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Homemade Biscoff Recipe

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This recipe for Homemade Biscoff is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz flour, plus extra for dusting
4 oz dark brown sugar
3 1/2 ounces neutral flavored, like safflower
1 1/2 tsp.... baking soda
1/4 oz roasted soy flour (kinako)
1/2 oz ground cinnamon (2 tablespoon)
1 1/2 oz water
Directions:
Directions:
Preheat oven to 375 degrees and have 2 parchment lined baking sheets set aside.

Sift flower and set aside.
With hand mixer, combine the brown sugar, oil, baking soda, soy flouring and cinnamon. Mix only until combined. With the mixer still running, add flour all at once and drizzle in the water. Mix until a stiff dough forms; shut off mixer.
Turn the dough out onto a lightly floured surface. Knead gently until it forms smooth dough, then flatten into a disc. Dust lightly with flour and use a rolling pin to roll the dough to 1/4" thickness. The dough isn;t very elastic and is prone to tearing if you lift or bend it like you might normal dough. Rather than try to move it around or lift it up to dust more flour underneath. Just focus on rolling it out.

Once you have rolled it out, run an offset metal spatula between the dough to loosen it.

Cut the dough with your favorite with your favorite cookie cutter or use a fluted pastry wheel (aka, a ravioli cutter) to cut the dough into Biscoff sized rectangles. Use a metal spatula to transfer the cookies to the baking sheet; they wont spread much so you can nestle them fairly close together.

Bake for about 10 minutes, or until firm.
Cool thoroughly and store in an airtight container. They will keep several weeks.
Number Of Servings:
Number Of Servings:
24 cookies

 

 

 

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