Urmeli's sweet and salty Biscoff cookies

Ingredients for 1 servings:

• 100 g pretzel sticks
• 35 g crackers
• 170 g chocolate of your choice
• 160 g flour
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 113 g butter
• 260 g spread (Lotus spread)
• 115 g brown sugar
• 70 g sugar
• 2 packets of vanilla sugar
• 8 drops of vanilla flavor
• 1 tsp cinnamon
• 1 tbsp milk
• 2 large eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 49 minutes

Speculoos caramel aroma meets pretzel sticks and crackers

Preheat the oven to 180°C (top/bottom heat). Line the baking sheets with paper or silicone baking mats. Break the pretzel sticks into approximately 1 cm long pieces, crumble the crackers carefully, and chop the chocolate into small pieces. Mix everything together in a bowl. Separate one egg and reserve the egg white for another purpose. In a bowl, combine the flour with the baking powder, baking soda, and salt. In a sufficiently large bowl, cream the butter with the Lotus spread, the sugars, the flavoring, and the cinnamon until creamy. Add the egg and egg yolk one at a time, then stir in the milk and continue beating until creamy. Quickly stir in the flour mixture. Finally, evenly fold in the cracker-chocolate mixture with a spatula. Scoop out small portions of dough with a teaspoon, shape them into balls, and place them on the baking sheet. Bake the balls on the middle rack for about 8-9 minutes, leave them on the baking sheet for about 3-4 minutes, then let them cool completely on a wire rack. The dough yields approximately 4 baking sheets. Lotus cream is available in the supermarket with the jams and spreads.