To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the Biscoff spread in the microwave briefly then pour half of it into the cookie dough. Add the Biscoff biscuits and push them into the Biscoff spread, then top with the remaining Biscoff spread. Place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing.
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