Biscoff Shortbread Recipe

No ratings yet

Biscoff shortbread transforms the ordinary into the extraordinary, giving the timeless charm of classic shortbread cookies a delightful twist. Quick and easy, this flavored shortbread is sweet, short, and delectably buttery.

Prep Time10

Cook Time14

Course: Cookies, Snack

Cuisine: American, British

Servings: small cookies

Calories: 69kcal

Author: Natasha Minocha

Ingredients

3/4 cup Butter, softened
1/3 cup Biscoff spread
3/4 cup Icing sugar
1 3/4 cup All-purpose flour
1.5 tsp Cinnamon powder
Melted white chocolate for drizzling on top and Gold sugar sprinkles Optional

US Customary - Metric

Instructions

In a large bowl, beat the softened butter, Biscoff spread, and icing sugar until light and fluffy.
Add all-purpose flour and cinnamon powder.
Bring everything together into a dough using a spatula or your hands.
You may need to add a tablespoon or two of milk if the dough is dry-ish.
Your dough should be soft and pliable.
Divide the dough into half. Roll each half into a 10" log.
Place the logs carefully on a parchment-lined baking tray. Refrigerate for at least 1 hour or up to 2 days.
When you're ready to bake, preheat the oven to 180C.
Cut each log into slices, about 1/8" in thickness.
Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
Bake for 12-14 minutes or until lightly golden.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
Decorate the cooled cookies by drizzling with melted white chocolate if you wish and top with some gold sugar sprinkles.
Let the chocolate set and enjoy!
Store the cooled cookies in an air-tight container. These will last 2-3 weeks.

Nutrition