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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the eggs with the vanilla sugar or extract, caster sugar, and dark brown sugar until well combined.
Add the browned melted butter and biscoff spread, mixing until smooth.
Mix in the salt, plain flour, baking powder, and baking soda until a dough forms.
Fold in the white chocolate and crushed lotus biscuits gently.
Press the dough into a cake tin, or divide into cookies as desired.
Bake at 180 degrees Celsius for around 30 minutes until golden and set.
Allow to cool completely before decorating with white chocolate and melted biscoff spread.
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For a more intense flavor, use dark chocolate instead of white chocolate.
Ensure the butter is browned properly for a nutty aroma and flavor.
Can I use regular sugar instead of caster sugar?
Yes, but the texture may be slightly different.
What can I use instead of biscoff spread?
You can substitute with peanut butter or any other nut butter.
How do I know when the cookie pie is done?
The top should be golden and the center set but slightly soft.
Can I make this recipe into individual cookies?
Yes, simply divide the dough into cookie-sized portions and adjust the baking time accordingly.
How should I store the cookie pie?
Store in an airtight container at room temperature for up to 3 days.
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