Biscoff Apple Crumble Cookies

My Biscoff Apple crumble cookies consist of a spiced cinnamon cookie stuffed with applesauce and Biscoff spread, topped with Biscoff crumble.

I use this recipe to make 12 slices, you can make yours as big or small as you’d like but the cook time is accurate for this size of cookie :).

Ingredients:

For the cookies:

• 125g cubed salted butter
• 75g granulated sugar
• 75g dark brown soft sugar
• 1 egg
• 1.5 tbsp milk
• 1 tsp cinnamon
• 1 tsp mixed spice 
• 230g white flour
• 1/2 tsp baking powder
• 1/2 tsp cream of tartar
• 1/2 tsp bicarbonate of soda

• 200g applesauce
• 100g Biscoff spread 

For the crumble: 

• 45g crushed Biscoff biscuits 
• 50g plain flour
• 25g dark brown soft sugar
• 40g salted butter

1. Preparation: Line two trays with baking parchment.

2. Make the cookie dough: brown your butter and whisk together butter, sugars, egg and milk until light and fluffy. Fold in spices, flour, baking powder, cream of tartar and bicarbonate of soda until a smooth dough forms. Place in the fridge to chill.

3. Make the filling: add your applesauce to an ice cube tray, filling 12 holes. Melt your Biscoff spread and pour on top of the applesauce. Freeze for at least 3 hours to set.

4. Make the topping: rub together butter, flour, sugar and Biscoff until a crumble forms. 

5. Bake: Preheat your oven to 180C. Divide your cookie dough into 12 balls and stuff with the frozen Biscoff and applesauce blocks. Press the crumble into the cookies and bake for 9 minutes until just setting in the centre. Let cool and set in the fridge for around 3 hours until firm. Enjoy warm or cool!

Tips: I like to store my bakes in the refrigerator and then eat chilled, warm or at room temperature. If refrigerated, these taste best when consumed within 5 days.

If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.