Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories348.8 kcal (17%)
Total Fat15.2 g (22%)
Carbs49.8 g (19%)
Sugars26.6 g (30%)
Protein4.3 g (9%)
Sodium186 mg (9%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 180C/160C Fan. Lightly grease 12 hole cupcake tin with frylight/butter, sprinkle with plain flour then tap off excess.
Step 2
Whisk the Plain Flour, Baking soda, Salt, Cornflour together in a bowl and leave to the side.
Step 3
Melt your butter and add to bowl of stand mixer. Add in the Sugars, and whisk the mixture together for two minutes.
Step 4
Add in the caramel flavouring, egg and whisk again till combined.
Step 5
Add in the flour mixture, Chocolate and biscoff biscuits and beat till everything is evenly distributed and a cookie dough is formed.
Step 6
Scoop the cookie dough into 12 even portions, flatten each ball and place 1 tsp of the frozen biscoff spread into each, then roll back into balls. Place each cookie ball into each cupcake hole. Bake in the oven for 10-13 minutes.
Step 7
Leave to cool on the tray for 10 minutes, then transfer to a rack to cool completely.
Step 8
Melt some biscoff spread and drizzle on top
Step 9
Tip: Use a knife to slightly lift each side of the cookie cup. If you can spin them around in the tray, then they'll be able to be easily removed.
Notes
2 liked
0 disliked
Delicious
Moist
Sweet
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