Step 1

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)

Step 2

Mix together the light brown soft sugar, milk, vegetable oil, Biscoff, vanill extract and eggs in a bowl with a hand whisk until smooth

Step 3

Add the self raising flour and whisk in gently

Step 4

Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too

Step 5

Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack

Step 6

To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips

Step 7

Warm the Biscoff for 20-30 seconds in the microwave unti it has a pouring consistentcy

Step 8

Dip the top and, more rounder half of the donuts in the melted Biscoff and place back on the rack

Step 9

Melt the white chocolate in the microwave, start with a 30 second blast, stir, then do 10 second blasts stirring in between each one until it's fully melted

Step 10

Put the melted white chocolate into a piping bag, snip a little bit off the end using scissors and drizzle the white chocolate over the donuts. Or drizzle on with a spoon

Step 11

Top each donut with a Biscoff biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can

Step 12

Then leave the donuts to set - or dig straight in!

Step 13

Store leftover in an airtight container and eat within 3 days