White chocolate biscuits (Print Version)
# Ingredients:
→ For the White Chocolate Mix
01 -
1/4 cup heavy cream
02 -
1/2 cup crushed speculoos cookies (about 6–8 cookies)
03 -
200g white chocolate (high-quality, chopped)
04 -
1 teaspoon vanilla extract
# Instructions:
01 -
Line a small square or rectangular pan with parchment paper. Pour the chocolate mixture into the prepared pan, spreading it out evenly with a spatula. Place the pan in the fridge for at least 2 hours, or until the mixture is completely set and firm.
02 -
Gently fold the crushed speculoos cookies into the melted white chocolate mix. Make sure they are spread out evenly, so every bite has a bit of crunch.
03 -
Put the chopped white chocolate in a heatproof bowl. Warm the heavy cream in a small pot over medium heat until it just starts bubbling. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is completely melted and smooth. Add the vanilla extract for extra flavor.
# Notes:
01 -
Keeps fresh for a week in an airtight container in the refrigerator
02 -
Can be served as small squares for snacks or treats