Preparation

• 1

  Melt the white chocolate chips and salt in the microwave or au bain marie. Dip the back of the Biscoff® biscuits in the chocolate. Place them with the chocolate side up on a plate and place in the fridge until the chocolate is set.

• 2

  Add the Biscoff® Spread into another bowl. Add the powdered sugar and mix together until thickened. Add this Biscoff® cream icing into a piping bag with a star nozzle attached.

• 3

  Take the Biscoff® biscuits out of the fridge and add the Biscoff® cream icing to half of them. Place the other half on top of the icing. Stick two edible eyes in the icing. Place in the fridge for 1 hour until set.