Feral Cooks

Good food shouldn't be tame

You are here: Home / Baked goods / Real Fake Biscoff Cookies

Real Fake Biscoff Cookies

February 16, 2018 By Karl Leave a Comment

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.

 

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print

Related

Filed Under: Baked goods, Dessert, Vegetarian

« Baked Sweet Potato Fries
The Meater Revisted »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Thenga Konju Curry (Coconut Prawn Curry)
  • Fried Bacon-wrapped Avocado
  • Tandoori Murgh (grilled chicken skewers)
  • Egg Salad and Bacon Wrap
  • Shrimp and Tomato Curry

Categories

  • Appetizers & cheese (188)
  • Baked goods (87)
  • Beef (51)
  • Beverages (10)
  • Chicken (86)
  • Cooking tools (14)
  • Dessert (83)
  • Eggs (31)
  • Gluten Free (271)
  • Indian (34)
  • Indonesian (27)
  • Ingredients (24)
  • Italian (41)
  • Japanese (53)
  • Lamb (6)
  • Low carb/Low GI/Low GL (239)
  • Mexican (7)
  • Misc. (31)
  • Pasta (34)
  • Pizza (19)
  • Pork (128)
  • Pressure cooker (6)
  • Restaurants & Delis (3)
  • Seafood (30)
  • Soup (16)
  • Thai (57)
  • Tofu (13)
  • Uncategorized (11)
  • Vegan (103)
  • Vegetarian (250)
  • Vietnamese (20)

Archives

  • June 2025
  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2025 - Feral Cooks - All Rights Reserved