Since being diagnosed with coeliacs disease, one of the things I’ve missed has been Biscoff biscuits. I love their signature caramel flavour and I love baking with the ever so more-ish Biscoff spread. From Biscoff drip cakes to swirling a good dollop of spread into brownie mix, it was a definite favourite of mine and I was gutted to say goodbye.
Since then, the fabulous Schar brought out their gluten free Spekulatius biscuits for Christmas and I was over the moon! It inspired me to recreate one of my favourite bakes by Jane Patisserie – the Biscoff Drip Cake!
For this cake, I needed a supply of delicious gluten free speculoos biscuits and with Schar disappearing from the shelves, I had to create my own recipe and thus, the GF Speculoos Biscuit is here!
Of course, these delicious biscuits don’t require a cake to be enjoyed! They are brimming with the delicious Biscoff caramel and cinnamon flavour and are a perfect tea time treat.
They are incredibly easy (and quick!) to make. However, due to their high sugar content, they do catch quite easily in the oven so make sure to keep a close eye on them during the baking stage until you get a feel for the timings.
You can also make these vegan too, just switch out the butter for vegan butter or shortening and the honey for some agave syrup!
This recipe makes approx. 24 biscuits which is enough to make the GF Speculoos Spread for the GF Speculoos Cake. It will take around 1.5 h in total to make (including chilling and baking times).
Ingredients:
- 140 g gluten-free plain flour, plus extra for dusting
- 1/2 tsp xanthum gum (omit if it is already within your plain flour blend)
- 1/2 tsp gluten-free baking powder
- pinch of salt
- 1 tbsp ground cinnamon
- 60 g soft light brown sugar
- 50 g caster sugar
- 1 tsp honey (or agave syrup if vegan)
- 50 g unsalted butter (or vegan alternative), at room temperature and chopped into small cubes
- 30 ml water at room temperature
Useful Equipment: two baking trays, greaseproof paper, mixing bowl, spatula, cling film, rolling pin, cookie cutters, wire cooling rack
Method:
- Preheat the oven to 175 °C/350 °F and line two baking trays with greaseproof paper.
- In a mixing bowl, mix together the dry ingredients with the two sugars until thoroughly combined.
- Add the honey, butter and water and work together to form a dough. I like to form a rough dough with a spatula and finish off with my hands until I can shape a smooth ball with the dough.
- Wrap the dough in cling film and leave to chill in the fridge for a minimum of 30 mins.
- Once chilled, roll out the dough on a lightly floured surface until it’s about half a cm thick. Using a cookie cutter, cut out your desired shapes from the dough and place them on the prepared baking trays.
- Bake in the preheated oven for 7-10 mins or until golden brown and firm to the touch. Cool completely on a wire rack.
These cookies will firm up as they cool and give a great crunch! But if you can’t wait that long, they are just as good straight from the oven (just watch your fingers!). They will keep for up to a week in an airtight container.
Keep an eye out for my GF Speculoos Cake using these biscuits in the delicious GF Speculoos Spread! It’s coming very soon!
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