The ultimate gift for Biscoff® lovers. This full-sized cookie pie is packed with layers of buttery cookie dough and rich milk chocolate spread, finished with a generous swirl of caramelised biscuit spread and topped with Biscoff® biscuits. Pre-sliced into 10 indulgent pieces, it’s perfect for birthdays, thank yous, or just-because surprises.
The ultimate gift for Biscoff® lovers. This full-sized cookie pie is packed with layers of buttery cookie dough and rich milk chocolate spread, finished with a generous swirl of caramelised biscuit spread and topped with Biscoff® biscuits. Pre-sliced into 10 indulgent pieces, it’s perfect for birthdays, thank yous, or just-because surprises.
Ingredients
Cookie Pie - The OG Biscuit (STooth): Butter (Milk), Light Brown Sugar, Granulated Sugar, Eggs, Plain Flour (Wheat, Gluten), Bicarbonate of Soda, Baking Powder, Lotus Biscoff Spread (Wheat Flour, Emulsifier (Soya Lecithin), Soya Flour), Milk Chocolate Spread (Whole Milk Powder, 10% Milk Chocolate (Sugar, Fat Reduced Cocoa Powder, Butter, , Whole Milk, Whey Milk Powder and Cocoa Butter), Emulsifiers (Soya Lecithin, E-471), Milk Chocolate Curls (Emulsifier (Soya Lecithin), Lotus Biscoff Sandwich Biscoff Cream Biscuit (Wheat Flour, Soya Flour, Emulsifier (Soya Lecithin) – this may contain nuts, wheat, soya and gluten.
Cookie pies are best eaten within 4 days from your selected delivery date.
Full Cookie Pie - OG Biscuit
The ultimate gift for Biscoff® lovers. This full-sized cookie pie is packed with layers of buttery cookie dough and rich milk chocolate spread, finished with a generous swirl of caramelised biscuit spread and topped with Biscoff® biscuits. Pre-sliced into 10 indulgent pieces, it’s perfect for birthdays, thank yous, or just-because surprises.
In stock
irresistably delicious
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freshly baked with love
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Description
The ultimate gift for Biscoff® lovers. This full-sized cookie pie is packed with layers of buttery cookie dough and rich milk chocolate spread, finished with a generous swirl of caramelised biscuit spread and topped with Biscoff® biscuits. Pre-sliced into 10 indulgent pieces, it’s perfect for birthdays, thank yous, or just-because surprises.
Ingredients
Cookie Pie - The OG Biscuit (STooth): Butter (Milk), Light Brown Sugar, Granulated Sugar, Eggs, Plain Flour (Wheat, Gluten), Bicarbonate of Soda, Baking Powder, Lotus Biscoff Spread (Wheat Flour, Emulsifier (Soya Lecithin), Soya Flour), Milk Chocolate Spread (Whole Milk Powder, 10% Milk Chocolate (Sugar, Fat Reduced Cocoa Powder, Butter, , Whole Milk, Whey Milk Powder and Cocoa Butter), Emulsifiers (Soya Lecithin, E-471), Milk Chocolate Curls (Emulsifier (Soya Lecithin), Lotus Biscoff Sandwich Biscoff Cream Biscuit (Wheat Flour, Soya Flour, Emulsifier (Soya Lecithin) – this may contain nuts, wheat, soya and gluten.
If your order is due for delivery today or tomorrow, we won’t be able to change your order. If your order is for another day, please send us an email to hello@batchd.co.uk or use the ‘Contact Us’ form, and be sure to include your order number, name and exactly what you would like changing.
My order has arrived, but something isn’t right
If you’re missing items or are not happy with something, please email us within 24 hours of your order being delivered at hello@batchd.co.ukor use the ‘Contact Us’ form.
How long will your products stay fresh?
We recommend you enjoy all of our products within 72 hours of purchase- they do last a little longer but fresher is always better. Keep all of our treats in a cool and dry place. Our Donuts should be eaten on the day.
I placed an order but didn’t get a confirmation
Once in a while an email goes missing. Firstly, please have a look in your junk/spam/inbox for an email from orders@batchd.co.uk. If you can’t find the email please email us at hello@batchd.co.uk with your name, what you ordered and the last 4 digits of the card you paid with. Alternatively use the ‘Contact Us’ form.
When will you reply to my email?
The Batch’d team work 10am-6pm, Monday to Friday. We will always try and get back to your email within 48 hours.
