Prepare the filling: place 6 tsp biscoff spread onto parchment paper. Flatten each into a thick coin. Freeze until completely firm.

Cookie dough: mix the cold butter with both sugars. Do not cream until fluffy. Just mix until combined. Add 1 whole egg, 1 egg yolk, 1 tsp vanilla & mix well. It is completely normal if some sugar granules remain.

Now add plain flour, cornflour, baking powder, baking soda & salt. Fold gently until almost combined.

Add crushed biscoff biscuits & white chocolate, fold gently. Do not overmix.

Shaping cookies: divide the dough into exactly 6 pieces. Each finished cookie should weigh about 145g. Flatten each dough ball slightly.

Place one frozen biscoff coin in the centre. Seal completely. Gently reshape into rough irregular cookie balls. Freeze for 20-30 minutes.

Place each cookie inside a 4-inch cookie ring. Bake at 180°C for 12–15 minutes. The edges should look set while the centre still looks slightly soft.

Decorating: immediately place biscoff biscuit halves on top while the cookies are still hot. Leave for 5 minutes.

Gently rotate the cookie rings to create perfectly round cookies. Remove the rings. Allow the cookies to rest another 15 minutes before serving.

Optional white chocolate base if you like extra sweetness: melt white chocolate. Spread about 1 tsp into a circle slightly smaller than the cookie. Place the cookie onto the chocolate. Gently twist once. Allow the chocolate to set.