In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, whisk until combined, then add Biscoff spread and mix again.

Add egg + egg yolk. Whisk until fully incorporated.

Add the vanilla, baking powder, baking soda, and salt. Gently mix, then add flour and mix again until just combined — do not overmix.

Portion the dough into 70g balls. Press a frozen Biscoff piece into the centre of each dough ball, seal well, and roll into a smooth ball.

Place the cookie dough balls onto a tray and freeze for at least 1 hour (or overnight for best results).

Preheat (fan) oven to 175-180°C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

Remove from the oven and let cool completely.

Melt the white chocolate with Biscoff spread using the double boiler method. Spread a layer onto baking paper, place the cooled cookie on top, then spoon more mixture over it so the cookie is fully and evenly coated. Decorate with half a Biscoff biscuit and a drizzle of the mixture.

Let the white chocolate Biscoff mixture set completely before serving.