BISCOFF recipe

Ingredients
2 cups (10oz/282g) all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (8oz/225g) butter, at room temperature
1/2 cup (4oz/115g) sugar
1/4 cup (1 1/2oz/42g) brown sugar
1 teaspoon vanilla extract

Instructions
In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.

In a separate large bowl, cream together the butter, sugar, and brown sugar with an electric
mixer on low speed. Add in the vanilla extract.

Gradually blend the flour mixture into the butter mixture until it is well combined. The dough may
feel dry and crumbly.

Bring the dough into a ball, cover, and chill for a minimum of 1 hour.

When the cookie dough is chilling preheat the oven to 350°F (180°C) then grease and line 2
cookie sheets, set aside.

Once chilled, roll the dough out to 1/4 inch thickness.

Cut out your cookies using the cookie cutter and carefully transfer to your prepared baking
sheet 1 at a time using, and offset spatula (this ensures the cookies keep their shape)

Bake for 12-15 minutes until golden and brown. Remove from the oven and all to fully cool on a
cooling rack.

These will keep covered in an airtight container and stored at cool room temperature for up to
10 days.