Place the Biscoff Cookies in a food processor and blend until you get very fine crumbs.

Add the Biscoff Spread (slightly melted if preferred) and pulse until it forms a thick paste.

Transfer the mixture into a bowl and place in the fridge to set for 10 to 15 minutes.

Roll the dough mixture into 1-inch balls (about 0.5oz each) and place on a baking tray lined with parchment paper.

Refrigerate until firm, about 1 hour.

For the chocolate coating, add the milk chocolate to a microwave-safe bowl and heat in 30-second intervals, stirring until melted and smooth.

Leave to cool for 5 minutes.

Using a fork, dip each Biscoff ball into the melted milk chocolate and place back onto the baking tray.

Drizzle with more milk chocolate to form lines on top.

Allow to set at room temperature or in the fridge before serving.