This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
155g
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
3.50z
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
5.43oz
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for a few seconds to turn the butter and sugar into a paste.
Step 2
Sift the salt, flour and baking powder over the butter paste and select low for 30-45 seconds.
Step 3
Lastly add the egg and crush the Lotus biscuits then add them to the mix and select low for a a further 30 seconds to combine the biscuit pieces.
Step 4
Using an ice-cream scoop, create cookie dough balls, put them on a plate and place in the fridge for approximately 1-2 hour.
Step 5
Preheat the oven to 180c degrees, line a baking tray with greaseproof paper and place the cookie dough on the tray with a good gap in between each cookie as they will expand.
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for a few seconds to turn the butter and sugar into a paste.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
155g
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
3.50z
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
5.43oz
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
Step 2 of 6
Sift the salt, flour and baking powder over the butter paste and select low for 30-45 seconds.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
155g
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
3.50z
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
5.43oz
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
Step 3 of 6
Lastly add the egg and crush the Lotus biscuits then add them to the mix and select low for a a further 30 seconds to combine the biscuit pieces.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
155g
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
3.50z
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
5.43oz
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
Step 4 of 6
Using an ice-cream scoop, create cookie dough balls, put them on a plate and place in the fridge for approximately 1-2 hour.
100g
white sugar
165g
brown sugar
115g
unsalted butter (melted)
1 tsp
salt
155g
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
3.50z
white sugar
5.78oz
brown sugar
4.03oz
unsalted butter (melted)
1 tsp
salt
5.43oz
white flour
1/2 tsp
baking powder
1
egg
1 pack
Lotus Biscoff Sandwich Original Cream
Step 5 of 6
Preheat the oven to 180c degrees, line a baking tray with greaseproof paper and place the cookie dough on the tray with a good gap in between each cookie as they will expand.
