For the cookie dough, mix together the sugar (sachet 1) and melted butter with a spatula, then mix in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a soft, smooth dough.

Cover and chill for 1 hour.

Dollop 8 teaspoon-size portions of Biscoff onto a lined baking tray and place in the freezer to harden. You could skip this step if your Biscoff seems firm enough to work with, although it may require a slightly more delicate hand to stuff into the dough.

Divide the dough into 8 balls (about 50g each). Working with 1 piece at a time, flatten the dough with your fingers into a rough disc and place a dollop of Biscoff in the centre. Wrap the edges of the dough around the Biscoff until completely enclosed, then gently mould and flatten into a thick puck shape. For an extra finish, soften a little more Biscoff spread in the microwave and roughly dot on top of your cookies. Press in a few broken pieces of Biscoff cookie and drizzle with little more softened spread. Place in the fridge until ready to bake.

To bake the cookies, preheat your air fryer to 160°C for 2 minutes. Place a sheet of baking paper or an air fryer liner in the basket and bake the cookies in batches of 3-4 for 10 minutes.

Allow the cookies to cool just enough to firm up. Enjoy while still warm and gooey.

Tip: Have a look at our MiniMakes air fryer blog post for more baking tips and ideas! These cookies can also be baked in the oven at 180°C (or 160°C fan-assisted) for 10-12 minutes.