Biscoff and white chocolate giant cookies antes🤍🍪 - about 8 cookies. 150g Cookies: 200g of cold unsalted butter 130 g of brown sugar 100 g of white sugar 1 egg and one yolk, cold 1 teaspoon of vanilla 312 g of all-purpose wheat flour 5 g of baking powder 5 g of baking soda 3 grams of salt 200 g de galletas Lotus / Biscoff troceadas 1 tsp lotus cream - Biscoff Filling: Biscoff cream 8-9 pieces of white chocolate -Place portions of Biscoff cream on a plate or tray lined with baking paper. Take to the freezer until they are completely firm. Coverage: 300g melted white chocolate with 1 scoop of Biscoff cream. -Melt the white chocolate with Biscoff cream and mix until all melted. Pour a little on top of baking paper and form a circle, add cookie and cover completely on top once cooled and let topping harden. Cookie dough: Mix cold butter with brown sugar and white sugar until you get a clear and homogeneous mixture. Add cold eggs, vanilla and lotus cream. Incorporate flour, baking powder, baking soda and salt. Add chopped Biscoff cookies and mix until combined. Refrigerate the dough for at least 30 minutes! Divide the dough into roughly 150g portions. Place the frozen filling in the center and a piece of white chocolate. Close the dough sealing well. You can refrigerate for 15 more minutes! Bake at 180°C for 12–15 minutes, until the edges are slightly golden and the center is still soft. -Let cookies cool for 10–15 minutes. #biscoffcookies #cookies #lotus #galletascaseras #cookielovers #ChocolateBlanco #dessert - @osli.food