Giant Biscoff

by Barry Lewis

Bake time
40 mins


600g plain flour, plus more for dusting
1tbsp ground cinnamon
1tsp ground nutmeg
1tsp ground ginger
1tsp ground allspice
1tsp ground cloves
1tsp bicarb of soda
1tsp baking powder
350g butter, softened
175g caster sugar
175g light muscavado sugar
1tbsp vanilla extract

A giant Biscoff cookie fit for sharing, this was half baking, half arts and crafts project and unfortunately … (or fortunately) it’s on you how much you wanna push this! It will take time though as you need to chill that dough to make it work to help maintain all the shape you’ve built into it!

You can watch the video on the Giant Biscoff here if you like or above, or perhaps check out the DIY Biscoff cookies for more normal sized ones!

How to make a Giant Biscoff Cookie

First up get the butter, sugar and vanilla into a large bowl and beat together using an electric whisk until well combined and smooth, like a buttercream. In the other bowl add the flour and mix it with the spices, plus the baking powder and bicarbonate soda!

Now get a big bowl and add this all together, using an electric whisk at first, but then getting your hands in and really bringing that together into a dough that is slightly pliable. This will be quite soft and unfortunately this dough needs to be chilled to maintain that shape.

To help get the shape right, divide the dough in 2 pieces, one for the biscuit base, 1 for the lettering and detail. Roll these both out thin and place in the fridge to firm up, do this on a surface that you can easily lift off and move and use flour where needed.

Once firmed up it is much easier to shape the biscuit, so make a rounded rectangle, trimming with a knife and return to the fridge make it to the size of a standard baking tray that can fit in your oven. Repeat the same with letters and characters for the biscuit, we got the Lotus logo off of the internet to help with the art side of things!! …. and cut around it, again once these are made and you may want to do this in batches, keep it nice and cold as it’ll soften.

Add the letters and detailing to the biscuit, pressing in lightly, then chill and firm up in one big batch, pre-heating your oven to 160fan/180c/350f whilst it firms up. Bake until browned, approximately 40 minutes, leaving to cool fully on a tray before slicing up and sharing.