{"id":1081,"date":"2023-08-02T18:21:10","date_gmt":"2023-08-02T18:21:10","guid":{"rendered":"https:\/\/easy-to-make-recipe.gogorecipe.com\/?p=1081"},"modified":"2023-08-02T18:21:10","modified_gmt":"2023-08-02T18:21:10","slug":"biscoff-cookie-pie","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/biscoff-cookie-pie\/","title":{"rendered":"BISCOFF COOKIE PIE"},"content":{"rendered":"

This Biscoff Cookie Pie is the ultimate Biscoff and cookie indulgence! It\u2019s a brown sugar white chocolate chip cookie filled with Biscoff spread and Biscoff biscuits. I\u2019ve added some tasty Biscoff buttercream on top too! Cookie pies are a type of dessert that have gained popularity recently, and I can understand why. They are a luxurious treat and every bite is absolute heaven! Soft cookie with chunks of white chocolate, and the wonder that is Biscoff spread inside! There are a few stages to making a cookie pie, but I promise you when you take a bite you will agree it is completely worth it!!<\/p>\n

\"Biscoff<\/p>\n

INGREDIENT TIPS & EQUIPMENT INFORMATION
\nMake sure your ingredients are at room temperature before you start baking.
\nI recommend using unsalted butter, this is so you can control the salt levels in the bake.
\nI used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
\nI used all white chocolate chips for this cookie pie. You can use any mix of chocolate chips, or all of one type of chocolate chip. Biscoff goes well with dark and milk chocolate too!
\nThe cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
\nThe buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
\nAlthough I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around \u00a312 ($16.50) .
\nFor teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.<\/p>\n

HOW TO MAKE BISCOFF COOKIE PIE<\/p>\n

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To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips.<\/p>\n

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Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the Biscoff spread in the microwave briefly then pour half of it into the cookie dough. Add the Biscoff biscuits and push them into the Biscoff spread, then top with the remaining Biscoff spread. Place it into the freezer for one hour.<\/p>\n

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Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing.<\/p>\n

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\"Biscoff<\/p>\n

WHAT IS BISCOFF?
\nBiscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It\u2019s also naturally vegan.<\/p>\n

WHAT SIZE TIN DO YOU NEED FOR THIS RECIPE?
\nYou will need an 8\u2033 springform tin that is at least 2.75\u2033 deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren\u2019t using a springform tin, you may want to line the sides of the tin with overhanging baking paper as well to make the the cookie pie easier to remove from the tin.<\/p>\n

HOW SHOULD THE COOKIE PIE STORED AND HOW LONG DOES IT LAST?
\nThe cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)<\/p>\n

CAN THE COOKIE PIE BE FROZEN?
\nYes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.<\/p>\n

\"Biscoff<\/p>\n

CAN THIS RECIPE BE MADE GLUTEN FREE?
\nYes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add \u00bd tsp xanthan gum for better texture. Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so you will need to use something different for the filling. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.<\/p>\n

CAN THIS RECIPE BE MADE DAIRY FREE?<\/p>\n

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Yes, to make a dairy free cookie pie you will need to replace the butter, milk and chocolate chips filling with dairy free versions. I recommend using a block butter alternative like Flora Plant or the Stork Baking Block. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.<\/p>\n

Biscoff Cookie Pie<\/strong>
\nIndulgent dessert pie with white chocolate chip cookie \u201cpastry\u201d and a filling of Biscoff spread and Biscoff biscuits<\/p>\n

Course: DessertCuisine: EuropeanKeyword: Cookies Prep Time: 1hour hourCook Time: 30minutes minutesChilling time: 6hours hoursTotal Time: 7hours hours 30minutes minutes Servings: 16 Author: thebakingexplorer<\/p>\n

Ingredientes<\/strong>
\nFor the cookie
\n220 g Butter softened, unsalted
\n200 g Light brown soft sugar
\n100 g Caster sugar
\n1 Egg large
\n1 tbsp Milk
\n1 \u00bd tsp Vanilla extract
\n450 g Plain flour (all purpose flour)
\n1 tsp Baking powder
\n1 tsp Salt
\n\u00bc tsp Bicarbonate of soda
\n300 g White chocolate chips
\nFor the filling
\n700 g Biscoff spread
\n8 Biscoff biscuits
\n8 Biscoff sandwich biscuits
\nFor the buttercream & decoration (optional)
\n100 g Butter softened, unsalted
\n100 g Biscoff spread
\n200 g Icing sugar
\n1 \u00bd tbsp Milk
\n8 Biscoff biscuits<\/p>\n

Instrucciones<\/strong><\/p>\n

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Prepare an 8\u2033 springform tin \u2013 lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
\nTo make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
\nAdd the egg, milk and vanilla and mix in
\nThen add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
\nNext add the white chocolate chips and mix briefly, just to evenly distribute them throughout the dough
\nWeigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
\nPress the first piece into the base of the tin and flatten it out until it is evenly spread across the base
\nUse the second piece to cover the sides of the tin
\nWrap the third piece in cling film, or place in an airtight container, and set aside on the kitchen counter
\nFor the filling, warm up the Biscoff spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about one third of it into the tin lined with cookie dough
\nArrange half of the biscuits in the spread, pressing them into it
\nAdd another third of the Biscoff spread, then the remaining biscuits
\nPour the remaining Biscoff spread over the top
\nPlace the whole thing in the freezer for one hour to firm up
\nRemove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
\nWhen the hour is almost up, pre-heat your oven to 180C Fan\/400F\/Gas Mark 6
\nPlace the cookie pie into the oven and bake for 30 minutes. I like to put a baking tray beneath it in case a few drops of butter escape from the springform tin
\nRemove from the oven and leave to cool
\nPut the cookie pie in the fridge for 4-5 hours or ideally overnight before removing it from the tin and slicing it up
\nIf you would like to decorate it with the Biscoff buttercream, started by mixing the butter and Biscoff together with an electric mixer until creamy
\nAdd the icing sugar and milk, and mix until smooth
\nPlace the buttercream into a piping bag and pipe it around the edge of the cookie pie
\nDecorate with Biscoff biscuits
\nStore leftovers in an airtight container in a cool place and eat within 3-4 days<\/p>\n\n

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