Preheat the oven to 160°C (fan-assisted convection) and generously grease a 17cm skillet pan with butter or non-stick spray.

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

Press half the dough into the base of the prepared skillet, pressing some up the sides to encase the Biscoff spread. Fill the cookie base with an even layer of Biscoff. Press the remaining cookie dough into rough flat pieces and lay on top of the Biscoff layer, moulding them together to completely seal it in.

Decorate the skillet cookie with broken Biscoff cookies and bake for about 20 minutes or until the edges are puffed but the inside is still gooey. Allow to cool for 10 minutes and serve with an extra drizzle of Biscoff spread and scoops of vanilla ice cream.

Did you know? Biscoff spread is a creamy cookie butter made from crushed speculoos cookies. The delicious spread has a unique flavour packed full of warming spices like cinnamon, ginger and nutmeg.