Description
Classic shortbread gets a delicious upgrade with Biscoff spread.
These buttery cookies are perfect with afternoon tea.
Ingredients
Units
Scale
- 1 cups (226 g) butter, softened
- 1/2 cups (110 g) granulated sugar
- 1/2 cups (62 g) powdered sugar
- 2/3 cups (170 g) Biscoff Spread
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
Instructions
- Beat the butter with an electric mixer at medium speed for 1 minute.
- Add the sugars and beat until fluffy and well blended, about 2 minutes.
- Add the Biscoff Spread, salt, and vanilla and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour and mix until just combined.
- Turn the dough out onto a work surface, divide in half, and shape into 2 discs.
- Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days).
- Preheat the oven to 350°F (177°C).
- Line two baking sheets with parchment paper.
- Place one of the chilled dough discs on a lightly floured work surface.
- Using a rolling pin, roll the dough out to a thickness of 1/2 inch.
- Using a 2-inch round or fluted cookie cutter, cut out as many cookies as possible from the dough.
- Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart.
- Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
- Bake for 24 to 28 minutes, until they are just firm and slightly browned.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely.
- Repeat the rolling, cutting, and baking procedure with the remaining dough.
Notes
- For easier rolling, chill the dough for at least 2 hours, or even overnight for optimal results.
- If you don’t have Biscoff spread, try substituting with another caramel or cookie butter spread for a similar flavor profile.
- Store baked cookies in an airtight container at room temperature for up to 5 days; they’ll stay wonderfully crisp.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Baking
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20