Those Biscoff Oatmeal Cookies are quite wonderful alongside the "flat" peaches, "sugar apricots" and "mini flat nectarines" that I found at the market a few days ago - I do not really know how they are all properly called in English, but these apricots, peaches (did you see these on the cover of the August issue of "Martha Stewart Living" Magazine?) and nectarines are not only sweeter that the "regular kinds" but are also much prettier.
And Biscoff Cookies, well, a lot of people are raving about the Biscoff Spread. A few months ago, I also made the Bicscoff Oatmeal Cookies and already posted the recipe for these Cookies (see my post), so there is only pictures today.
The European Biscoff Spread is now available in two kinds, regular and crunchy, with little pieces of Biscoff Cookies throughout the Spread, delicious! When I made them the first time, I added 3.5 ounces (100 g) Côte d´Or chocolate to the cookie dough and used the regular Biscoff Cookie Spread. This time, I decided to leave out the chocolate and use the crunchy Biscoff Spread. My taste testers told me that the Biscoff Oatmeal Cookies turned out to be even a bit more wonderful with the crunchy Spread than with the regular Spread!
We liked the Cookies a lot when I made them the first time and we liked them even a bit more this time.
Serve the Biscoff Oatmeal Cookies alongside some fresh summer fruits and whether you will use the regular or crunchy Spread, add dark or white chocolate (as some bakers do) you will not regret having tried this easy and delicious cookie recipe! Just make sure not to use add ins that will overpower the distict taste of the Speculoos cookies that comes from adding the Spread and some additional cinnamon. And, again, as I often mentioned already,when using cinnamon in baked goods (or other fare) try to use good cinnamon, preferably from Ceylon.