This is a very meta recipe. Biscoff is a Belgian shortbread cookie you can buy in stores. This recipe uses Biscoff spread to make Biscoff-type shortbread. Whoa.
I actually did a from-scratch version of Biscoff cookies a few years ago, too.
These cookies expand a good bit in the oven, so keep that in mind when you put the dough on the baking sheet. The dough isn’t bad to work with once chilled; if need be, you can add a little water to soften it, or more flour to thicken.
The end result looks like it’s fragile but they are actually quite crisp while still being chewy.
Being shortbread, these are excellent with tea, coffee, or just about anything. Heck, you could even smear Biscoff between two and make them super-meta-Biscoff-sandwich-cookies. Live dangerously.
Modified from The Café Sucre Farine.
Bready or Not: Biscoff Shortbread Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature
- 1/2 cup white sugar
- 1/2 cup confectioners' sugar
- 2/3 cup Creamy Biscoff Spread
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Use an electric mixer to beat the butter and sugars until fluffy, about 2-3 minutes. Mix in the Biscoff spread, salt and vanilla extract. Slowly blend in the flour until just combined.
- Divide the dough in half and shape into two discs; wrap each in plastic wrap and stash in the fridge until chilled, at least a few hours or up to a few days.
- Preheat the oven at 350-degrees. Prepare baking sheets by using parchment paper or use seasoned stoneware.
- Set one of the discs on a lightly floured surface and roll out to about 1/4-inch thickness or just under. Cut cookies into desired shapes and arrange on baking sheet; note that they will spread a good bit, even chilled.
- Bake for 14-16 minutes, until they are firm and golden. Let them sit on baking sheet for 10 minutes then move to wire rack to completely cool. Store cookies in sealed container at room temperature. Best eaten within 2 days.
- OM NOM NOM!
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