Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, add your Biscoff spread and self rising flour and mix until a smooth dough remains.
Using your hands, form 12 balls of dough and place them on the lined sheet. Bake the cookies for 10-12 minutes, or until they begin to go golden around the sides.
Remove the cookies from the oven and let them cool completely.
TO STORE: Leftover cookies will keep well at room temperature, covered, for up to one week. If you'd like them to keep longer, store them in the refrigerator. TO FREEZE: Place the cooled, baked cookies in a ziplock bag and store them in the freezer for up to six months. Recipe loosely adapted from Bake For Happy Kids.