Giant Speculoos Filled Cookie

Name: Giant Speculoos Filled Cookie Sharing Dish | with White Chocolate Drizzle
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 40 grams Unsalted Butter; 125 grams Speculoos Biscuit Crumb; 90 grams White Chocolate Chips; 2 pack(s) Chocolate Chip Cookie Mix; 100 milliliter(s) Water; 60 milliliter(s) Water for the Dough; 4 tbsp Water for the Sauce

Sharing Dish | with White Chocolate Drizzle

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Ace the new school year with these crowd-pleasing, perfect for fuelling studious brains and busy parents alike. This Giant Speculoos Filled Homemade Cookie is kid-approved and perfect for enjoying together after school or popping into lunchboxes.

Allergens:

Milk

•Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

40 grams

Unsalted Butter

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

90 grams

White Chocolate Chips

(Contains: Milk, Soya)

2 pack(s)

Chocolate Chip Cookie Mix

(Contains: Milk, Cereals containing gluten, Soya, Egg)

Not included in your delivery

100 milliliter(s)

Water

60 milliliter(s)

Water for the Dough

4 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)6780 kJ

Energy (kcal)1621 kcal

Fat80.9 g

of which saturates45.2 g

Carbohydrate200.8 g

of which sugars135.9 g

Dietary Fibre4 g

Protein19.9 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Small sauce pan

Instructions

a) In a small saucepan, combine the butter, speculoos crumb and 100ml water. Stir on medium heat until smooth and combined, 1-2 mins.

b) Once smooth, add half the white chocolate chips and stir until melted and combined, then remove from the heat and leave to cool, 5-10 mins.

c) Meanwhile, preheat your oven to 190°C/170°C fan/gas mark 5. Line a baking tray with baking paper.

d) In a medium bowl, combine the cookie mix and 60ml water. Mix until you have a stiff dough.

a) Pop half the cookie dough onto your baking tray and gently press into a 20cm wide circle. Press down the centre of the cookie dough to make a well, leaving a 2cm lip around the edge.

b) Spoon three quarters of the speculoos spread into the middle of your cookie and spread to the edges of the well.

c) Pop the remaining cookie dough onto a large piece of baking paper on your work surface and gently press into another 20cm wide circle.

d) Carefully lift the cookie dough from the baking paper on your work surface and lay it directly on top of the speculoos topped cookie.

a) Press around the edge of the giant cookie to secured the filling inside, then bake on the middle shelf of your oven until lighly golden, 25-30 mins. Once baked allow to cool, 15 mins.

b) While the cookie cools, combine in a small saucepan the remaining white chocolate chips and 2 tbsp water. Stir on medium heat until the chocolate has melted, 1-2 mins.

c) Add another 2 tbsp water to the remaining speculoos spread and mix until smooth.

d) Once cooled, decorate your giant cookie with drizzles of the melted white chocolate and the remaining speculoos spread.

Enjoy!