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Biscoff Copycat

This document provides a recipe for Biscoff Copycat cookies. The ingredients include light brown sugar, butter, baking soda, cinnamon, and other spices. The cookies are made by creaming the sugar and butter together before adding water and flour. The dough is then rolled out, cut into rectangles, and baked until golden brown. The finished cookies are meant to mimic the taste of Lotus Biscoff cookies.

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Keroul
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267 views1 page

Biscoff Copycat

This document provides a recipe for Biscoff Copycat cookies. The ingredients include light brown sugar, butter, baking soda, cinnamon, and other spices. The cookies are made by creaming the sugar and butter together before adding water and flour. The dough is then rolled out, cut into rectangles, and baked until golden brown. The finished cookies are meant to mimic the taste of Lotus Biscoff cookies.

Uploaded by

Keroul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Biscoff Copycat

Ingredients:

 5 1/4 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 2/3
cup, firmly packed; 150g)
 3 ounces unsalted butter, soft but cool, about 70°F (6 tablespoons; 85g)
 3/4 teaspoon baking soda (4.75g)
 3/4 teaspoon ceylon cinnamon (1.5g)
 1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
 1/4 teaspoon ground or freshly grated nutmeg (0.25g)
 Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume
or use the same weight
 Shy 1/8 teaspoon ground cloves (0.15g)
 1/16 teaspoon ground cardamom (0.10g)
 1/16 teaspoon ground anise (0.10g)
 1/2 ounce tap water (about 1 tablespoon; 15g)
 5 1/2 ounces ounces all-purpose flour (about 1 1/4 cups; 155g)

Directions:

1. Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer
fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda,
cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until
fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the
sugar seems dense and compacted at the bottom of the bowl.
2. While creaming on medium speed, slowly splash in the water a little at a time. Once it
disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once.
Continue mixing until the dough begins to gather around the paddle.
3. Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular
shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for
guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
4. With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch
rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half
sheet pan, leaving an inch between each piece to account for spread.
5. Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if
needed to ensure even browning. Cool to room temperature directly on the baking sheet; the
cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight
container up to 1 month at room temperature; the scraps can be ground to use for crumbs and
frozen in an airtight container for up to 3 months.

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