• In a stand mixer or bowl for a hand mixer, place in the butter, biscoff spread and brown sugar.
• Beat the butter and sugar until light and creamy.
• Add in the corn starch and flour and beat until everything is well combined and a dough forms.
• Remove the dough and roll into a log shape. Approximately 4cm in diameter and 20cm long.
• Place the log into a piece of plastic/cling wrap and place in the freezer for 30-60 minutes until hard.
• Pre heat oven to 160c and line 2 baking sheets with parchment paper.
• Remove the dough from the oven and slice into approx. 1cm slices.
• Place onto baking sheet and place in the oven for 20-22 minutes.
• Remove from the oven and set aside to cool.

Decoration (optional)

• Place the chocolate in the microwave for 20 seconds at a time until it is melted.
• If the chocolate is too thick, a 1/2 teaspoon of flavourless oil can be added to thin and smoothen it.
• Drizzle the chocolate over the cookies. Let set.