Ridiculously Easy Biscoff Shortbread
If you’re a fan of Biscoff cookies, this Biscoff shortbread is about to become your new obsession.
Inspiration for new recipes often comes when I'm not expecting it. This Ridiculously Easy Biscoff Shortbread recipe was born after a lovely dinner at my sister's home. She is a fabulous cook, and after enjoying her delicious meal, I told her I’d just have "a little bite of my husband's dessert" since I was already quite happily satisfied. But then she mentioned the magic words: Biscoff shortbread with ice cream and chocolate sauce.
Forget the chocolate... Biscoff and shortbread? Two of my all-time favorites in one dessert? I quickly changed my mind and requested my own little bowl. One bite and I was hooked... the combination of buttery, tender shortbread topped with warm-spice Biscoff cookie crumbles was absolutely irresistible. (I may have regretted asking for a “little” bowl!)
When I asked my sister for the recipe, she smiled and said, “It’s your shortbread recipe, topped with Biscoff cookies.” I haven’t stopped thinking about it since, so I tweaked things just a bit. This version amps up the Biscoff flavor with a double dose... there’s crushed Biscoff in the dough and in the buttery crumb topping. It’s crisp, tender, melt-in-your-mouth delicious, and made in one bowl with no mixer required!
- 8 Biscoff cookies, 63g or about ⅔ cup crushed crumbs
- 1 cup very soft butter, I use salted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1¾ cups all-purpose flour
- 4 Biscoff cookies, 31g crushed crumbs
- 1 tablespoon melted butter, I use salted
- 1 tablespoon cane or granulated sugar
- flaky sea salt, optional