Biscoff Shortbread

I’ve been dying to put out a biscoff recipe for ages and Christmas felt like a perfect time to do so!

These shortbread follow my standard recipe, with two pieces being sandwiched together with warm biscoff spread

Jump to recipe

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Tips and Tricks

1. Chill your shortbread for at least two hours before you bake them

2. Cut the middle of your shortbread out before you chill them

3. Warm your biscoff spread in the microwave for 15 seconds before you pipe it

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Method:

1. Cream together your room temperature butter and sugar until it is fluffy and slightly lighter in colour

2. Add your flour and mix this in until you form a dough

3. Flour your surface and roll out your dough until it’s about 1/4 an inch thick

4. Cut out your biscuits using a tree shaped cookie cutter (make sure to do an even number)

5. On half of your biscuits, cut out and remove a small triangle from the middle

6. Place your biscuits on a lined tray and sprinkle them with a bit of sugar, then place them in the fridge to chill for at least two hours

7. Towards the end of your two hours, heat your oven to 160c fan

8. Remove your shortbread from the fridge and pop it in the oven to cook for 12 minutes

9. Remove the shortbread from the oven and allow the cook slightly on the tray, then transfer them to a cooling rack

10. Warm up your biscoff spread in the microwave for 10-15 seconds until runny and add it to a piping bag

11. Pipe your spread into the centre of your biscuit halves without holes

12. Dip your holey biscuit halves in sugar and then sandwich them on top of the other biscuits