4 Delicious Cookie Spread Recipes

Preheat the oven to 180°C. Grease two sandwich cake tins and line the bases with baking parchment.

To make the batter, measure out and mix the dry ingredients together. Whisk the wet ones together including the oil and then mix into the dry ones. Stir carefully until there are no lumps.

Pour the mix evenly into two cake tins. Bake for 30 minutes until cooked in the centre. Put in a skewer to test. Leave both cakes to cool on a rack.

In a dry bowl whisk the cream, sour cream and Biscoff paste until it holds its shape.

Build the cake now. Spread half of the topping across one sandwich. Top with the second one. Now spoon the rest over the top and spread evenly. Sprinkle over the flake shards.

Whisk together the icing sugar, cinnamon, milk and Biscoff spread to make a smooth glaze.

Toast or bake your waffles according to the instructions on the back of the packet.

Once ready, dip each waffle into the mix. Let it set for a minute. Eat.

Measure out the dry ingredients. Whisk in the eggs and milk. Season with the Biscoff paste.

Heat a large pan with a nudge of butter. Drop a large spoonful into a hot pan and cook for a minute. Flip. You can make several at a time.

To serve, sprinkle over the banana slices and spoon over a quenelle of whipped cream.

Line a large pudding bowl with clingfilm. Melt the butter and smash the biscuits in a bag or blitz in a blender. Mix the biscuits with the butter and half the Biscoff spread. Line the bowl with the mix, saving a quarter to cover the top of the bombe. Freeze for half an hour.

Allow the ice cream to soften at room temperature for 20 minutes. Fill the biscuit-lined bowl with the ice cream. Top with the biscuit mix, sealing it to the edges. Now freeze for at least an hour.

Whisk the double cream with the remaining Biscoff spread. Remove the bombe from the freezer and carefully turn onto a large serving plate. Paste the stiff Biscoff cream over the frozen bomb and use it to stick the Maltesers on the bombe before serving.