Giant Snickerdoodle

• 90g butter
• 1/3 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup Biscoff spread
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups flour
• ½ tsp baking powder
• 1 tsp cream of tartar
• ¼ tsp cinnamon
• 2 tbsp extra Biscoff spread

1. In a small saucepan, heat the butter until brown and smells nutty (be careful not to burn it), and set aside.
2. Once cooled, add the brown sugar and white sugar and mix well.
3. Add the Biscoff spread and mix until just combined.
4. Add the egg and vanilla and mix thoroughly.
5. Add the flour, baking powder, cream of tartar and cinnamon, and mix well.
6. Divide the dough in two and cool in the fridge for at least 2 hours.
7. After two hours, flatten each ball and place a tbsp of Biscoff in the centre of each cookie dough then fold to encase the Biscoff in the dough and gently flatten a little.
8. Place one giant Snickerdoodle in the Accessories pack pizza tray.
9. Bake at 180°C for 8 minutes (if you like a softer ‘cookie dough’ finish) or for 10 minutes depending on preference.

Tip: Snickerdoodles are usually just a little undercooked, so they are soft and gooey with a Biscoff centre.