Preheat your oven to 200°C and line a baking tray with parchment paper.

Begin by preparing a flax egg: combine ground flax seeds with water and let the mixture sit for a few minutes until it thickens into a gel-like consistency.

In a large mixing bowl, cream together vegan butter, caster sugar, and brown sugar until the mixture is smooth and fluffy.

Stir in the flax egg and a splash of vanilla extract, blending everything thoroughly.

Gradually incorporate flour and baking powder into the wet ingredients, stirring until a dough begins to form.

Once the dough is ready, fold in chopped vegan white chocolate, ensuring it is evenly distributed throughout.

Divide the dough into equal portions, rolling each into a ball.

Flatten each ball into a disc, creating a base for the filling.

For half of the discs, place a spoonful of Biscoff spread in the center.

Cover each filled disc with another disc, carefully sealing the edges by pressing them together.

Arrange the filled dough on the prepared baking tray, leaving enough space between them for spreading.

Bake the cookies until their edges are golden, roughly 10-12 minutes.

Once baked, allow the cookies to cool slightly on the tray before decorating.

Top each cookie with a dollop of Biscoff spread.

Press half a Lotus Biscoff cookie into the spread, and drizzle with melted cookie butter.