Biscoff Shortbread
Having recently spent time in Scotland, I have grown to appreciate shortbread, but nothing compares to Biscoff Shortbread! Buttery and cinnamon-y, it hits all the right notes.
Made in one bowl without a mixer, it is a simple recipe that flavors buttery shortbread with crushed Biscoff cookies (that’s where the cinnamon vibe comes from). Topping the shortbread with a Biscoff crumble and sugar creates a crunchy top-crust texture that is addicting. Could be my favorite shortbread of all time!
To make this delicious treat, begin by crushing 8 Biscoff cookies in a ziplock bag until a fine crumb is created.
In a medium bowl, stir together very soft butter with sugar until it’s creamy. Add the vanilla and then stir in the crushed Biscoff cookies.
Add the cornstarch, salt and flour and stir until it just comes together.
Press the dough into a tart pan and then make the crumble by crushing 4 more Biscoff cookies. Combine the crumbs with melted butter and stir with a fork to create a crumbly mixture.
Sprinkle over the dough and then sprinkle coarse sugar over the top.
Bake the tart for 25-35 minutes or until golden brown. Remove from the oven and let sit in the tart pan for 15 minutes.
Remove the tart from the pan and sprinkle with extra sugar and flaky sea salt. Cut the wedges while the shortbread is still warm.
This recipe produces a crunchy by soft shortbread (my favorite) but if you want a crispier texture, place the shortbread wedges on a baking sheet and return them to the still-warm oven. Let them cool completely with the oven door closed. This may take a few hours, but is worth it!
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Biscoff Shortbread
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Dough:
- 8 Biscoff cookies or about 2/3 cup crushed crumbs
- 1 cup very soft unsalted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1 & 3/4 cups all-purpose flour
For the Biscoff Crumble Topping:
- 4 Biscoff cookies, crushed into crumbs
- 1 tbsp melted unsalted butter
For Finishing:
- 1 tbsp coarse or granulated sugar
- flaky sea salt, optional
Instructions
Preheat oven to 350°F. Spray a 9-inch tart pan with a removable bottom (or a round cake pan) with baking spray. If using a cake pan, line the bottom with a round of parchment. Set aside.
Place 8 Biscoff cookies in a zip-top bag and crush with a rolling pin or meat mallet until finely ground. Set aside.
In a medium-large bowl, stir together the soft butter and sugar until creamy (about 30 seconds). Add vanilla; stir again. Mix in the crushed Biscoff cookies. Add the cornstarch, salt and flour and stir until just combined and the dough begins to come together.
Press dough evenly into the prepared pan. If the dough is sticky, lightly flour your fingertips.
Crush the remaining 4 Biscoff cookies in the same zip-top bag. Transfer crumbs to a small bowl, add melted butter, and microwave briefly (about 30 seconds). Stir with a fork until a crumbly mixture forms. Sprinkle evenly over the dough, press gently, and sprinkle with 1 tablespoon of sugar.
Place the tart pan on a foil-lined baking sheet (to catch any butter drips) and bake on the center rack for 25–35 minutes, or until golden brown. Start checking early!
Turn off the oven. Remove from the oven and let the shortbread cool in the pan on a cooling rack for 15 minutes. Carefully remove from the pan and transfer to a cutting board. Sprinkle with extra sugar and flaky sea salt, if desired. Cut into wedges while still slightly warm.
Optional Extra-Crispy Finish:
For ultra-crisp shortbread, place the wedges on a baking sheet and return them to the still-warm oven. Let cool completely inside with the door closed. This may take a few hours, but is worth it!
Recipe by The Cafe Sucre Farine
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