Homemade Biscoff

Homemade Biscoff
Homemade Biscoff is a gluten free, fodmap friendly, and vegan hor d'oeuvre. This recipe serves 24. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 57 calories, 0g of protein, and 4g of fat. Head to the store and pick up baking soda, water, oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Preheat oven to 375 ° F and have two parchment lined baking sheets set aside.Sift the flour and set aside.With a hand or stand mixer, combine the brown sugar, oil, baking soda, soy flour and ground cinnamon.
Ingredients you will need
Ground CinnamonGround Cinnamon
Baking SodaBaking Soda
Brown SugarBrown Sugar
Soy FlourSoy Flour
All Purpose FlourAll Purpose Flour
Cooking OilCooking Oil
Equipment you will use
Baking SheetBaking Sheet
Stand MixerStand Mixer
OvenOven
2
Mix only until homogenous then, with the mixer still running, add flour all at once and drizzle in the water.
Ingredients you will need
All Purpose FlourAll Purpose Flour
WaterWater
Equipment you will use
BlenderBlender
3
Mix until a stiff dough forms; shut off mixer.
Ingredients you will need
DoughDough
Equipment you will use
BlenderBlender
4
Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth dough, then flatten into a disc. Dust lightly with flour and use a rolling pin to roll the dough to 1/4" thickness. The dough isn't very elastic and is prone to tearing if you lift of bend it like you might with a "normal" dough. Rather than try to move it around or lift it up to dust more flour underneath, just focus on rolling it out. Once you've rolled it out, run an offset metal spatula between the dough to loosen it.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
Equipment you will use
Rolling PinRolling Pin
SpatulaSpatula
5
Cut the dough with your favorite cookie cutter or use a fluted pastry wheel (aka, a ravioli cutter) to cut the dough into Biscoff sized rectangles. Use a metal spatula to transfer the cookies to the baking sheet; they won't spread much so you can nestle them fairly close together.
Ingredients you will need
CookiesCookies
RavioliRavioli
SpreadSpread
DoughDough
Equipment you will use
Cookie CutterCookie Cutter
Baking SheetBaking Sheet
SpatulaSpatula
6
Bake for about 10 minutes, or until firm to the touch.Cool thoroughly and store cookies in an airtight container. They'll keep for several weeks at room temperature.
Ingredients you will need
CookiesCookies
Equipment you will use
OvenOven