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These Crispy and Creamy Biscoff Shortbread Sandwich Cookies are that awesome balance of crispy biscuit shells surrounding a creamy Biscoff filling. If Biscoff is new to you, you’ve been missing out. It is a creamy, sort of cinnamon biscuit that was transformed into a spread. If you are based in the US or Canada, you may know it as cookie butter, and is available at major stores! In failing that, it’s also available on Amazon.
You can make these Vegan by using vegan block butter for the shortbread, a vegan milk and depending on your Biscoff/Cookie butter. Always check the ingredients! My recipe is super simple: make some shortbread with Biscoff spread. Roll in Biscoff crumbs. Bake. Then sandwich some Biscoff/Icing sugar filling. They are seriously decadent, and make the best gift to yourself in the form of comfort food. No chill time required for the actual shortbread, making it even easier!
I really do think that Biscoff is a magical thing. These are a really impressive cookie, full of sweet and complex flavours. I keep it simple, so it is a good one for children to get involved in! Make sure the butter is soft before adding the sugar and Biscoff spread. It will feel crumbly when the flour is added but should be stamped out pretty easily!
I bake these Biscoff Shortbread Sandwich Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! If you’re after more Biscoff recipes, check out these Biscoff and White Chocolate Fudge Oat Bars or these Biscoff Stuffed White Chocolate Cookies. For more baking inspiration, head on over to my Instagram.
Biscoff Shortbread Sandwich Cookies
Ingredients
- 100 g Unsalted Butter Cold
- 50 g Granulated Sugar
- 1 tbsp Biscoff Spread
- 175 g Plain Flour
- 2 tbsp Milk
- 3 Biscoff Cookies
For the Filling
- 3 tbsp Biscoff Spread
- 3 tbsp Icing Sugar
Instructions
- Preheat the oven to 150C/130C Fan/Gas Mark 2. Line 2 large baking trays with silicone liners, or greaseproof paper.
- In a large bowl, beat the butter for several minutes to soften – best done with a stand/electric mixer. Add the sugar and Biscoff Spread and continue to beat until fully incorporated.
- Add the flour and combine again until a crumbly dough forms. Tip onto a lightly floured surface and roll to about 1-2 cm thick. Stamp out 14 or so rounds using a small cookie cutter.
- Using small bowls/ramekins, add the milk to one and the Biscoff cookies in the other – crush the cookies to crumbs.
- Roll each cookie in the milk first, just getting the edges wet, before rolling in the Biscoff crumbs. Essentially you want a Biscoff crust.
- Place on the sheet pans, no need to space out too much as they don't spread. Bake for 15-20 minutes until a light golden colour. Let cool on a wire rack.
- Once the cookies are cooled, combine the Biscoff spread and icing sugar in a bowl to form a paste. Add about 1 tsp to half the shortbread cookies, spread around then sandwich together with another cookie.
- Repeat with all cookies, until you have about 7 sandwich cookies! Serve immediately or store in an airtight container until ready to eat!
