Lotus Biscoff Copycat

INGREDIENTS

125g butter½ cup white sugar ½ cup brown sugar 1 tablespoon liquid glucose/golden syrup ¼ teaspoon salt 2 heaped tablespoons toasted milk powder2 and ½ teaspoons cinnamon powder½ teaspoon ginger ¼ teaspoon freshly ground nutmeg 1 tiny pinch fine white pepper1 tiny pinch freshly ground cardamom
1 egg
2 cups flour ½ teaspoon bicarbonate of soda

METHOD

Cream butter, sugar, milk powder, spices and salt well.
Now add in egg. Beat well. Finally add in dry ingredients and make a soft dough- not sticky: add a tablespoon or two of flour if needed.
Roll out between two sheets of wax paper using a little flour as necessary. Cut into rectangles or use a rectangle cutter if available. 
Now place on a greased cookie sheet, an inch apart. Bake in a hot, well preheated oven, 170°c for 10-12 minutes until golden brown. Remember, these are meant to be crispy.
Allow to cool completely before storing in an airtight Tupperware.

POSTED ON

21 Jul 2023

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