If there's this one thing this cookie countdown has reminded me, is that it's challenging to keep up with the blogging routine and full time work. Even though the bakes have been photographed, it's still then the writing, editing and uploading, and social posting to remember to keep up with. This weekend, I plan on getting ahead with some of the posts and getting back into a rhythm of social media again for blogging.
Some days it becomes far too easy to just be a consumer of social media that the idea of stepping back in that creator role just feels a bit alien really. It all feels a bit alien really, but I'm trying to get back into the swing of things. I just need to learn to take on less personal projects that totally fill my time. That right there would be my issue. Yes, this whole countdown might have been quite the challenge, but so far it's a challenge that is worth every bake. Even with the odd fail mixed in.
Plus, it helps when the bakes are utterly delicious like these Biscoff Dodgers are.
They were a spur of the moment trial bake, but one that I knew the flavour combo would work perfectly. The biscuit part is cinnamon, with a slight crunch on the outside and softer towards the centre. The middle of these little dodgers is Biscoff spread, that's it. White chocolate drizzle is completely optional but gave a little something extra to them.
The Biscoff and cinnamon flavours complement each other to make one addictive dodger. Once you pop, you cannot and will not want to stop.
They are also one of these easiest things to bake, A simple make ahead dough, chill and then roll out, cut out your desired size, bake and then fill. They couldn't be easier and more of a crowd pleaser, not to mention something easy to get the kids involved with too.
Are you a Biscoff fan?
Biscoff Dodgers
- In a jug, whisk together the golden syrup, treacle and egg yolk, then set aside.
- In a large bowl, Cream the butter and sugar together until light and fluffy. This will usually take 3-5 minutes. Then add the treacle mixture and mix again. Then sift in the flour, bicarbonate of soda, and spices. Mix then until it all comes together in a smooth dough mix.
- Tip the dough out onto a floured surface and pull it together into a flat disc shape. Wrap the dough in cling film and place in the fridge to chill for at least an hour.
- Preheat the oven to 180c/350f and line a baking tray.
- Lightly dust your workspace and when the dough is chilled enough, roll it out on the surface so the dough is about a quarter of an inch thick. Get your cutters ready and decide what size you want your dodgers to be. My round cutter was about 5cm wide, and I had a slightly smaller one too. The number of dodgers you get will depend on the size of your round cutter, the smaller it is, the more cookies you will get - but don't make them too small! Cut out as many rounds as you can from the dough, re-rolling when need be.
- Then take a smaller cutter for the dodger hole and cut the hole out of half of the rounds, these will be the dodger tops. Don't bin the holes cut out, you can make these too!
- Then place your rounds onto your baking tray, spacing evenly to leave min. half an inch between each to avoid them touching during baking. Put the rest of the rounds in the fridge to stay chill until you can bake them. This helps them keep their shape.
- Bake the rounds for 10 minutes, or when starting to go slightly brown. You don't want to bake these for too much longer as they will become crunchier long term. Leave the baked cookies to cool on the side.
- Bake the off cuts from the holes at the end for about 3-4 minutes, as they will be quite small and not require much time at all... but can make a great bonus snack!
- For assembly, spread a small spoonful of Biscoff onto the solid round, then place the round with the hole on top. That's it! Optional step after this would be to drizzle melted chocolate across them, or dust icing sugar across them too.
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