Prepare an 8″ springform tin – lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
Add the egg, milk and vanilla and mix in
Then add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
Next add the white chocolate chips and mix briefly, just to evenly distribute them throughout the dough
Weigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base
Use the second piece to cover the sides of the tin
Wrap the third piece in cling film, or place in an airtight container, and set aside on the kitchen counter
For the filling, warm up the Biscoff spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about one third of it into the tin lined with cookie dough
Arrange half of the biscuits in the spread, pressing them into it
Add another third of the Biscoff spread, then the remaining biscuits
Pour the remaining Biscoff spread over the top
Place the whole thing in the freezer for one hour to firm up
Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6
Place the cookie pie into the oven and bake for 30 minutes. I like to put a baking tray beneath it in case a few drops of butter escape from the springform tin
Remove from the oven and leave to cool
Put the cookie pie in the fridge for 4-5 hours or ideally overnight before removing it from the tin and slicing it up
If you would like to decorate it with the Biscoff buttercream, started by mixing the butter and Biscoff together with an electric mixer until creamy
Add the icing sugar and milk, and mix until smooth
Place the buttercream into a piping bag and pipe it around the edge of the cookie pie
Decorate with Biscoff biscuits
Store leftovers in an airtight container in a cool place and eat within 3-4 days
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