Step 1

Begin by placing 8 tbsp of Biscoff spread on a tray lined with greaseproof paper and place in the freezer and freeze for approximately 1 hour.

Step 2

Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the butter and pulse for a few seconds to cream the butter and sugars.

Step 3

Add the flour and bicarbonate of soda over the creamed butter and select low for 30-45 seconds to combine the wet and dry ingredients.

Step 4

Lastly add the egg yolks and Lotus biscuit pieces and select low for approximately 30 seconds to allow all of the ingredients to mix together and form the cookie dough.

Step 5

Place the cookie dough in the fridge for approximately 30-60 minutes.

Step 6

Remove the cookie dough from the fridge and the Biscoff from the freezer. Using an ice-cream scoop, scoop the cookie dough, using your fingers flatten the cookie dough, place the frozen Biscoff in the centre and roll the cookie dough into a ball – repeat process.

Step 7

Preheat the oven to 170c degrees, line a baking tray with greaseproof paper and place the cookie balls on the tray with a good gap in between each cookie as they will expand.

Step 8

Bake in the oven for approximately 12 minutes.

Step 9

Enjoy whilst warm.

Top Tip – when you pre-heat the oven, keep the tray with greaseproof paper inside the oven and place the cookie dough balls on the hot tray. This will help the cookies to spread even better in the oven.