We’ve all had it up to here with real and fake allegations of fake news and all the whining that surrounds them, so here’s a change. Real fake Biscoff cookies. Are they real? Yes. Are they fake? Yes. How can that be? They’re the real deal: fake Biscoff cookies. As in, fake, by design.
It’s all because of these.
If you haven’t had Biscoff cookies before, you owe it to yourself to buy some and eat the whole package all at once. They’re that good. Slightly buttery and super-sweet, with just a bit of caramel aftertaste. Avoid them at all costs if you’re concerned about your blood-sugar level shooting to the moon.
The cookies I made are from this blog, whose basic recipe I followed, with some minor changes. They are supposed to taste like the famed Biscoffs, but they don’t quite get there. They are really good, though. In fact, I’d make them again sometime. They would taste more like real Biscoffs, if you added a caramel flavoring of some type to them, so next time I may try that.
The batch that I made was a little different than the one posted because I wanted my cookies to have a little more snap to them, instead of being a lighter cookie. So, after mixing the dough, I kneaded it for a few minutes to toughen it up. It did make for a sturdier cookie instead of something light and airy.
What you’ll need:
- 8 oz butter
- 11.5 oz brown sugar
- 5 oz white sugar
- ½t baking soda
- ½t salt
- 5t cinnamon
- 1t nutmeg
- 1t cloves
- 1t dried ginger
- ¾t black pepper
- 3t vanilla extract
- 2 eggs
- 16.5 oz all-purpose flour (yeah, a pound)
What to do:
Beat the butter and sugars until fluffy. Add the baking soda, salt, nutmeg, cloves, ginger and black pepper, then beat until incorporated.
Add the vanilla extract and eggs, then beat some more.
Add flour and mix to form dough. If you knead the dough, the cookies will be more dense and have a snap to them. Otherwise, they should be lighter in texture.
After chilling it in the refrigerator for about 30 minutes, roll out the dough on a floured surface to about a quarter-inch or so thick.
Cut the cookies with a cookie cutter. Gather unused dough, roll and repeat.
Cook on a cookie sheet lined with parchment paper for about 10-14 minutes at 350 degrees. Obviously, thicker cookies will take longer.
Cool the cookies on a rack, and try not to eat all of them in one day.
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