Dollop the Biscoff spread onto a parchment-lined plate, spreading into roughly 1.25cm (½-inch) thick discs. Pop into the freezer for at least 1 hour until they’re firm enough to pick up.

Place your cubed butter in a light-colored saucepan over medium-high heat. Once melted, let it simmer and bubble for 4-5 minutes, stirring occasionally. Pour into a heatproof bowl and let cool to room temperature, about 45 minutes.

In a separate bowl, whisk together the flour, cornflour, baking powder, baking soda, salt, and spices.

Add both sugars to the cooled brown butter and mix. Beat in the egg, egg yolk, and vanilla until smooth.

Add your dry ingredient mixture to the wet ingredients and mix until mostly incorporated. Fold in the white chocolate chips.

Divide the dough into 8 portions (about 125g each). Flatten each portion, place a frozen Biscoff disc in the center, wrap the dough around it, seal cracks and shape into tall domes.

Place the stuffed cookie dough balls in an airtight container and refrigerate for at least 12 hours, though 24 hours is better.

Preheat your oven to 180°C/350°F (170°C fan). Bake the chilled cookies for 18-19 minutes until golden.

While still hot, press extra white chocolate chips onto the surface if desired. Let cool on the baking sheet for 20 minutes.