1. Preheat the oven to 445°F (230°C). Place an oven rack in the lower third of the oven. Prepare a large muffin tin  (for 12 muffins) by adding about 1/2 tsp. butter to each mold and set aside.

2. Add the eggs to a large bowl and mix for 1-2 minutes until foamy. You can use a handheld mixer or whisk by hand. Add the oat milk, melted butter, and vanilla extract, and mix well. Mix flour, cardamom, and salt – add to the bowl and mix until well combined.

3. Place the muffin tin with the butter in the hot oven and let the butter melt briefly. Remove from the oven and use a brush to distribute the melted butter evenly – you want the bottom and sides coated with the melted butter. Pour in the batter. The molds should be filled a bit more than 3/4 full. Place the muffin tin on the oven rack and bake for about 18-20 minutes. The popovers should have popped up nicely with a golden brown color. Take them out of the oven.

4. Carefully remove the popovers from the muffin tin – a knife and rubber spatula are your best friends here (sometimes the popovers will stick to the tin). Brush the popovers with melted butter and roll them in the cookie crumbs. Spread a little Biscoff cream on top of the popovers and press half a cookie into the cream. Serve popovers still slightly warm if possible. Leftovers can be stored in an airtight container at room temperature for 2-3 days, but they are actually best when fresh.