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I am of the firm belief that just about anything made with peanut butter is even better with Biscoff. If you are a foodie, visit food blogs or enjoy cruising around on Pinterest, you've probably caught the big buzz about Biscoff (also known as Speculoos). If not, you're in for a treat of epic proportions!
Biscoff is a Belgian cookie company specializing in a beloved, crisp spice cookie which traditionally accompanies coffee or tea in that part of the world. It's been said that every Belgian grandmother has her own version of these yummy cookies. Delta and American Airlines increased the popularity of these cookies on a worldwide basis when they began serving them as snacks on many of their flights.
One day last year, while browsing through one of the higher end grocers in my area, I spied, a jar of Biscoff Spread;what in the world? I quickly grabbed the red and white jar, scanned the label, and was a delighted to discover that Biscoff Spread was simply crushed Biscoff cookies, somehow fashioned into a peanut butter-like spread. Oh my! I was immediately smitten and started substituting it for the peanut butter in my favorite recipes.
The only problem, at the time, was that Biscoff wasn't easy to find and I didn't want to share recipes on the blog that would be difficult for others to replicate. Well, that is no longer a problem as many local grocers now carry this yummy spread along with Amazon and big box grocers like Super Walmart. You can also find something similar at Trader Joe's called Cookie Spread. YIPEE!!
If you don't have any Biscoff Spread in your pantry, you need to RUN to the store, purchase a jar and whip up these super simple, amazingly delicious, melt-in-your-mouth cookies. You'll take one bite and will totally understand what I mean when I say "everything tastes better with Biscoff"!
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ⅔ cup Biscoff Spread
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
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Beat the butter with an electric mixer at medium speed for one 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 two discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)
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Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
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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 ½ 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 ¾ inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
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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.
Nicole says
There is not nearly enough flour for this recipe to withstand the heat of the oven. Most shortbread recipes would call for 2 and a half cups of flour to every 1 cup of butter. With the addition of biscoff you're adding a significant fat source. And the flour amount did not increase at all. I baked them for 10 minutes and open my oven. To find what I would essentially call a florentine burnt to a crisp. They did not hold their shape at all. The ones that were not burnt did taste nice, but they are definitely not a short bread.
Chris Scheuer says
Hi Nicole, I'm really sorry that you had this problem. This recipe is from the early days of the blog and I haven't made these cookies since 2012. I know the recipe worked for me at the time but, again, I'm sorry that you wasted good ingredients.
Tammie says
Quick question. Are these going to taste like the regular Biscoff cookies? Since I can get my hands on both the spread and cookies I would hate to waste my spread on a cookie that's going to taste like the ones I have in my cupboard...
Chris Scheuer says
Hi Tammie, they have Biscoff flavor but they're totally different.
Tracey says
Where in the world could I get some Biscott spread?! I live in the Bay Area. O could I get some online?
Chris Scheuer says
Hi Tracey, you can find Biscoff at Target. Or you can order it online: http://amzn.to/2DVfSgN
Tammie says
Hi Tracey. I'm down south of you. Do you happen to have a Stater Brother's up north? I remember reading they were only here in California a few years back. When I first heard of Biscoff Google sent me to 2 stores only to find out that neither carried them. At that point I decided to give up the search. Later that day I went to Stater Bros for my regular shopping and wouldn't you know. They not only had the spread but the cookies as well. Since then I've been using that spread on so many things. Just about an hr ago I had a piece of toast with some Biscoff, lol. The spread and cookies ARE addictive so be warned. I really hope you're able to find it. I make these Amazing cupcakes that has a Biscoff cookie base, the cupcake itself is neutral because there's more Biscoff to come in the form of a Biscoff heavy whipping cream filling piled high with a Biscoff SMBC then a drizzle of plain Biscoff spread all over the cupcakes and lastly topped with half of a Biscoff cookie. It does sound like a lot of Biscoff maybe even too much but somehow it all works together beautifully. I made 2 dozen for my family members. They went nuts over them. When I say nuts I mean they were grabbing and hiding a few to take home "for their kids" while eating one and going back for seconds, lol. Good luck. Happy baking...
Linda Bator says
Biscoff Shortbread Cookies
Chris do you think this dough can be rolled and stamped? I have new stamps and would love to give it a try. Thanks, Linda
Chris Scheuer says
I'm not sure if it would hold up for that Linda. If I did it, I would refrigerate the cutout cookies before baking.