Biscoff Christmas sandwich cookies: you don't cook or mix the filling

Tip: tap a step to mark it as done.

1. Make the spiced dough

   10 min

   Mix the flour with the sugar, cinnamon, ginger, cloves, and salt. Add the cold butter, cut into cubes, and rub it into the flour mixture until crumbly. Add the egg yolk and quickly work into a smooth dough. Wrap in plastic wrap.

2. Chill the dough

   45 min

   Refrigerate the dough for 45 minutes.

3. Cut out the cookies

   20 min

   Working in batches, roll out the dough on a floured surface to a thickness of 3 mm and cut out rounds 4.5 cm in diameter. Cut a small hole in the center of half the rounds. Place on baking sheets lined with parchment paper.

4. Bake

   30 min

   Bake in an oven preheated to 175 °C (350 °F) for 9–10 minutes, until golden. Bake the sheets one at a time and let the cookies cool.

5. Sandwich with Biscoff spread

   15 min

   Stir the Biscoff spread in its jar. If it is firm, microwave it for 10 seconds. Dust the cookies with holes with powdered sugar. Spread a teaspoon of the filling on each whole cookie, top with a cookie with a hole, and press together gently.

6. Let the filling set

   30 min

   Let the cookies stand for 30 minutes until the filling sets, then store them in a cookie tin. They will keep in a cool place for about 2 weeks.

Tip: Spread the Biscoff filling only on cooled cookies. On warm cookies, it would melt and cause the layers to slide as you sandwich them together.

This recipe was translated from the Slovak original: Voňavé vianočné pečivo s Lotus krémom: plnku nevaríte ani s ničím nemiešate