Preheat the oven to 170° C/ 350°F, fan option off. Line a large baking sheet with parchment paper or silicone baking mat.
Mix the Biscoff™ spread and flour in a large bowl until combined. You can use a spatula, but it's just easier to use your hands. Work the dough with your hands for a couple of minutes until the mixture resembles classic cookie dough.
Your dough will not be as thick and solid as typical cookie dough but it should be firm enough to be rolled into balls.
If it's too creamy, sprinkle just a bit of extra flour into the dough and give it a quick mix with your hands.
Roll 1 tablespoon of dough into a ball (about 20 grams each) and arrange it onto a baking tray covered with parchment paper. Repeat the process until you have used all the dough.
Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon. If you like, you can make criss-cross patten on the surface of each cookie using a fork.
Place the baking tray in the oven and bake for about 10-12 minutes (depending on your oven, or until the surface of the cookies looks dry and cooked.
Take them out of the oven and allow them to cool completely. Do not worry if the cookies still feel soft. They will firm up after they cool. Let the cookies cool completely on the baking sheet to allow them to set. Do not remove the cookies before they are cool because they will fall apart. Once cookies are cooled, they will easily come off your parchment paper.
Serve them immediately or store them in an airtight container.