Conventional Method

• Place 15 x ½ teaspoon dollops of Biscoff spread (⅓ cup) onto a baking paper lined tray.

  Freeze for 15 minutes or until solid.
• Cream the Biscoff spread (½ cup), butter and brown sugar with hand-held beaters or a stand mixer on medium/high speed for 3-4 minutes or until pale and creamy.

  If using a Thermomix: Insert the butterfly into the Thermomix bowl. Add the Biscoff spread (½ cup), butter and brown sugar and mix for 3 minutes, Speed 3 (scraping down the sides occasionally).
• Add the egg and vanilla extract and beat again on medium speed until combined.

  If using a Thermomix: Add the egg and vanilla extract and mix for 1 minute, Speed 3.
• Add the plain flour, bi-carb soda and salt and beat on low speed until combined.

  If using a Thermomix: Remove the butterfly. Add the plain flour, bi-carb soda and salt and mix for 30 seconds, Speed 3. Scrape down the sides of the bowl and mix again for an extra 30 seconds.
• Sprinkle the white chocolate chips over the mixture and stir through with a spoon or spatula.

  Chill the dough in the fridge for 20 minutes.
• Preheat oven to 170 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
• Divide the mixture into 15 portions. Flatten each portion and place a frozen dollop of Biscoff in the centre. Roll to enclose.

  Place onto the prepared trays, leaving a 8cm gap between each dough ball to allow for spreading.
• Press a piece of chopped Biscoff biscuit into the top of each dough ball.
• Bake for 10-12 minutes or until just ever so slightly golden around the edges (don't overcook). Rotate the trays during cooking.
• Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.