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Break the Biscoff cookies into rough pieces and add them to a food processor. Process for about 60 seconds, until the cookies are ground to a fine, sandy crumb with no large pieces remaining.
In a small saucepan over low heat, melt the butter with the neutral oil, brown sugar, cinnamon, ginger, and salt, stirring until the sugar dissolves and the mixture is smooth and fragrant, about 2–3 minutes. Remove from heat.
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