Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Line a small baking tray with baking parchment or a silicone baking mat. Scoop 1 level tbsp Biscoff onto the baking tray. Repeat 11 more times. Freeze for 1 hour until firm.
Heat the oven to 190C/fan 170C/gas 5. Line two baking sheets with baking parchment. Beat together the butter and sugars until light and fluffy. Beat in the vanilla bean paste and the egg. Sieve together the flour, cornflour and baking powder. Stir into the cookie mix and then fold though the chopped Lotus biscuits.
Divide the cookie dough into 12 pieces. Flatten each into a disc shape. Put the frozen biscoff balls onto the cookie discs then mould the cookie dough around the biscoff. Spread out on the two baking sheets and bake for 10-12 mins until just turning golden around the edges. Cool on the sheets for 10 mins then move to a wire rack.
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