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PdfMakes about 30 cookies
Ingredients
2 cups (250 g) all-purpose flour (or 250 g Bob's Red Mill 1:1 gluten-free flour)
1 tsp (5 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
Pinch white pepper (optional, but very authentic)
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) brown sugar
¼ cup (50 g) white sugar
1 large egg
1 tsp vanilla
2 Tbsp (30 g) light corn syrup or honey
Instructions
Whisk together the flour, baking powder, baking soda, salt, and spices.
Cream the butter and sugars until fluffy.
Beat in the egg, vanilla, and corn syrup.
Mix in the dry ingredients until a soft dough forms.
Chill for at least 1 hour.
Roll the dough about ⅛ inch (3 mm) thick.
Cut into rectangles or use cookie cutters.
Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden.
Let cool completely—they become crisp as they cool.
For the real Biscoff crunch:
Roll them very thin.
Bake until they're a deep golden brown (but not burnt).
Let them cool completely before storing in an airtight container.