...and the search CONTINUES for a Biscoff knock-off. Another one that didn't quite make it:

M

marilynfl

Moderator
From "Milk Bar Life" by Christina Tosi:

Hijacked Biscoff Cookies

1 C AP flour

2 TBL sugar

1/3 C packed dark brown sugar

1.5 tsp cinnamon

3/4 tsp ginger

pinch of nutmeg

scant pinch of ground allspice

1/2 tsp kosher salt

1/2 tsp baking soda

1/2 tsp baking powder

8 TBL unsalted butter, room temp.

Put all dry ingredients in mixer bowl and mix for 30 sec. Add butter and mix for 45 seconds.

Roll into 2" log and refrigerate 30 minutes.

Slice 1/4" thick and bake at 325 for 12 minute on lined cookie sheet.

Okay...first off, while the dough LOOKS dark, it doesn't BAKE dark.

Second, the hard roll did not slice nice and neat. I had much better luck taking the remaining softened dough, using a small scoop and then flattening to 1/8" thick with flat glass bottom coated with powdered sugar.

Thirdly, the spice blend is WAY OFF.

Fourthly, the sugar doesn't quite melt, so while the graininess/texture is correct, the sweetness isn't.

Fifthly, the crunch factor is definitely there, so this method may work with the right blend of spices and some variation on the sugar.

Sixthly (is that even a word?) the dough is just weird. No liquid is added (so that's NOT a mistake), but I had to mush and mash it all together, like working with slightly damp sand.

Seventhly (now I KNOW that's not a word) the timing is also off. I had to bake the 1/4" cookies for 18 minutes and the 1/8" thick cookies for 16 minutes.

I'm going to see if these improve in taste tomorrow after aging a bit.

 
I've been on a similar search for a knock-off of Dutch speculaas which is

much like the biscoff cookies. I haven't had any luck either. I even bought the special spice mix on line. None of the recipes I've tried have quite made it. Gave up for awhile. I may try another time.

 
I had Biscoffs for the first time about two weeks ago. . . REC: Biscoff Copycat recipe. . .

The biscoffs I had were cinnamon flavored; I did not notice nutmeg, They were firm-snappy and were good.

This recipe seemed a little different because of the baking ammonia:

Ingredients:

2 c. all-purpose flour
3 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baker's ammonia
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract

Directions:

In a small bowl, whisk the flour, cinnamon, nutmeg,baker's ammonia and salt together; set
aside. In a large bowl, with an electric mixer on low speed, cream the
butter, sugar, and brown sugar together. Add the vanilla extract. Gradually
blend the flour mixture into the butter mixture. Press the dough evenly into
the bottom of a 9x13 greased pan. Decoratively score the dough with a fork
or small knife, if you wish.

Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brown
around the edges. Let cool completely before cutting into bars. Store in an
airtight container. Well-wrapped shortbread may also be frozen.

Source: The Art Of The Cookie
Submitted by: Jeannette Field
http://www.cookieclubrecipes.com

http://community.tasteofhome.com/community_forums/f/30/p/210208/2809528.aspx

 
I'm tasting a 1/4 inch thick version now, one day later.

Overall, the crunch is holding up, which says a LOT for humid Florida. There's too much ginger and salt and it needs a bit more sweetness, though whether that's more dark brown sugar or more regular sugar, I'm not sure.

EDITED: Day 3 comments: Still crunchy (hurrah!) but now the butter and salt tones are a bit overwhelming.

 
Biscoff ingredients are: . . .

From the Biscoff site: "Wheat flour, sugar, vegetable oils (contains one or more of soybean oil, sunflower oil, canola oil, palm oil), Brown sugar, sodium bicarbonate (leavening), soy flour, salt, cinnamon."

So to start out, I would try an oil-based shortbread cookie, with white AND brown sugar, just a little soy flour (I think this helps with crispy-ness) and ONLY cinnamon for flavoring.

If your cookie seems the right texture (no matter what fat you are using), I would try some brown sugar in with your white (adds caramel flavor) and use ONLY cinnamon for flavoring.

Unless you like other spices in it. smileys/smile.gif

Or you want more of a speculaas cookie rather than a Biscoff. smileys/smile.gif

http://www.biscoff.com/discover/nutrition-facts

 
Thanks, G! Now to find kinako. Her story sounded frighteningly like my attempt

to duplicate Hob Nobs by using the ingredient list.

 
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