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If you love Biscoff, these are the cookies for you. Made using just three ingredients and fifteen minutes of your time, they are a fast and simple teatime treat.

From the book


If you love speculoos spread (cookie butter) and sweet, cinnamon flavours, these cookies are for you. Soft and chewy with crisp edges, they just melt in your mouth and you won’t believe they’re made with just 3 ingredients. White chocolate chips also taste amazing in them, if you have a bag to spare.

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300g (1 ¼ cups) speculoos spread/cookie butter (I use Biscoff)
85g (⅔ cup) plain (all-purpose) flour
1 large egg

Essential kit

You will need: a nonstick cookie sheet or a large baking tray (sheet pan) lined with nonstick baking paper.


Preheat the oven to 200°C (180°C fan)/400°F/Gas mark 6.

Put all the ingredients into a medium mixing bowl and mix together with a spoon to form a dough.

Divide into 6 equal pieces, then roll into balls and place on a nonstick cookie sheet (see below), spacing them at least 10cm (4in) apart.

Bake for 10 minutes until the edges are crisp and the cookies are lightly cracked on top. Leave to cool on the sheet for at least 10 minutes, then transfer to a cooling rack to cool completely.

Store in an airtight container at room temperature for up to 4 days.

Tips: When making cookies, a large nonstick cookie sheet is your best friend. They don’t need lining with baking paper and the cookies won’t stick! If you don’t have a cookie sheet, make sure to use a large baking tray (sheet pan) and line it with nonstick baking paper to stop your cookies from sticking to the tray.

Fold in white choc chips or candy-coated chocolate buttons at step 2 to make these cookies look and taste even better.

Swap: Replace the speculoos spread with chocolate hazelnut spread for the most amazing chocolate cookies!


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From the book: Fitwaffle’s Baking It Easy: All my best 3-ingredient recipes and most-loved cakes and desserts

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