Chocolate Biscoff Crumble Bar

Makes 1 8-inch (20 cm) square pan Cuts into 36 cookie bars

1 cup (225 g) unsalted butter, cut into pieces and at room temperature 1 cup (130 g) icing sugar, sifted 1 large egg, at room temperature 1 tsp vanilla extract 2 cups (300 g) Top Flour (unbleached)

1/2 cup (75g) cocoa powder ( I used French Cocoa powder) ½ tsp (2.5 g) salt

1 cup Biscoff spread, (abt 300gm) icing sugar, for dusting 1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add both flours mixed together and salt and beat until the dough comes together. Prepare the cookies as below.

2. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours. 3. Preheat the oven to 325 F (160 C). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides. 4. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the Biscoff spread over top. Sprinkle the remaining grated cookie dough over the spread and press gently. Bake for about 40 to 45 minutes. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.

This recipe is inspired by Anna Olsen's Ice Box Cookies