Crisp and crumbly lightly spiced shortbread, glazed with silky dark chocolate. These 5-ingredient chocolate biscoff cookies are perfect for teatime!
Biscoff cookies, Biscoff spread…Biscoff ice cream! You name it, its delicious. Which is why I already have six recipes including Biscoff on the blog…! But theres always room for one more, and these 5-ingredient chocolate biscoff cookies are the perfect afternoon bake to enjoy with a cup of tea. They’re crisp and crumbly, buttery and lightly spiced. And dipped in a silky slightly bitter dark chocolate glaze. They look so pretty, and are the perfect size to eat 2/3 without feeling too naughty! They also only need 5 ingredients! Result!
Key Ingredients You’ll Need
- Biscoff Spread – Ideally you want to use the smooth spread, though the crunchy kind can work too if thats all you have. Aside from giving the shortbread cookies the distinctive Biscoff flavour, the spread also helps the cookies to bind.
- Caster Sugar – Shortbread requires so few ingredients that they are all vital, but the sugar really plays a big part. Shortbread is known for being a very sugary biscuit, but it also helps the cookies to brown and gives them moisture.
- Dark Chocolate – The glaze for these shortbread cookies is purely silky melted dark chocolate. The combination of bitter dark chocolate and sweet sugary Biscoff shortbread works so well, but do make sure you use a good quality chocolate!
How to make 5-ingredient chocolate Biscoff cookies
As I said above, shortbread is soo easy to make. Just three ingredients make up the base recipe – butter, sugar and flour. So its the perfect bake for beginners or to do with kids! There is a little chilling time needed for these cookies, but only 15 minutes so nothing in comparison to some cookie doughs! Lets get going..
Making the cookie dough
First things first, you need to start with room temperature butter. If you’ve just taken it out of the fridge, you’ll need to wait a while! Or very carefully soften it in the microwave. But definitely don’t try and make the dough with the cold butter. Just wait.
Once you have your room temperature butter, cream it together with the sugar in a large bowl. This entire recipe can be made by hand, so just use a wooden spoon or silicone spatula here. Once its well combined and you have a smooth paste, you can stir in the flour and then finally the Biscoff spread until a soft dough begins to form.
Honestly I told you, it’s so so simple.
The next step is to roll the dough out onto a lightly floured surface until about 1/2cm thick. You don’t need to get a ruler out and be measuring exactly, but just use that as a rough guide to go through. It will feel fairly thick!
Then using a 5cm wide cookie cutter, cut out 18 cookies and place them onto a lined baking tray. You may need to re-roll the dough half-way through to cut out all of the cookies.- try to do this quickly so you’re not handling the dough too much. The more you handle it, the tougher your shortbread cookies will be.
The final step is to chill the cookie dough shapes in the fridge for at least 15 minutes until they feel hard to the touch – this will help prevent them from spreading too much in the oven! Then you can bake them and leave to cool.
Glazing the cookies
Once the cookies are completely cool you can begin glazing, which sounds alot fancier than it actually is! What I really mean, is dipping the cookies in melted dark chocolate on one side and then leaving to set.
So firstly melt the dark chocolate over a bain-marie or in a microwave in 30-second increments. Then, holding a cookie upside down, so the flat top of the cookie is facing parallel with the melted chocolate, press it down into the chocolate so it is half-submerged. Then remove and carefully turn the cookie the right way up and place onto a cooling rack to set. This sounds more complicated than it actually is when you’re doing it! Once you’ve dipped all of the cookies, leave them to set at room temperature and you’re ready to tuck in!
Make Me Vegan
These shortbread cookies are sooo easily turned vegan, because luckily Biscoff spread is naturally vegan! Dark chocolate is also more often than not, naturally vegan. So that only leaves the butter! A good baking block alternative would work really well here, as a 1:1 substitution. But I wouldn’t advise using any of the margarine style spreads – they are too soft and the cookies will spread too much in the oven.
Tips & Tricks
This could be because your butter was too soft when you began the recipe, or the cookies weren’t chilled sufficiently before baking. Your butter should be room temperature – not too soft
Yes! You can swap out the chocolate to whatever you’d prefer, though I do think the combination with dark chocolate works best flavour wise. You could also leave the chocolate out completely! They taste delicious just on their own too.
This is most likely due to your butter not being soft enough when you began the recipe, so the dough didn’t bind together well enough. Make sure the butter is fully incorporated when you’re mixing it together.
I really hope you love this recipe for 5-ingredient chocolate Biscoff shortbread as much as I do! The shortbread is so crumbly, moist and light. With the perfect amount of spiced Biscoff flavour coming through. That pairs soo well with the bitter dark chocolate glaze that stays nicely soft against the hard bite of the cookie. And they’re just SO easy to make!
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5-Ingredient Chocolate Biscoff Cookies
- 125 g unsalted butter room temperature
- 55 g caster sugar
- 180 g plain flour
- 75 g Biscoff spread smooth
- 100 g dark chocolate
- For the shortbread: Preheat oven to 190C/170C Fan/Gas Mark 5 and line a large baking tray with baking paper. In a large bowl, using a silicone spatula or wooden spoon, cream the butter and sugar together until a smooth paste. Then mix in the flour, and finally the Biscoff spread until a soft dough begins to form.
- Roll out on a floured surface about 1/2cm thick and cut out small circles with a 5cm cookie cutter (You may need to re-roll the cut out all the cookies). Place the cookies onto a lined baking tray with a little space between each, then chill in the fridge for 15minutes.
- Once the cookies are hard to the touch, bake for 15minutes until golden brown. Remove from the oven and leave on the tray for 1-2 minutes, then remove the cookies and place them onto a cooling rack to cool completely.
- To glaze: Once the cookies are cooled, melt the dark chocolate over a bain-marie or in a microwave in 30-second increments. Then, holding a cookie upside down, so the flat top of the cookie is facing parallel with the melted chocolate, press it down into the chocolate so it is half-submerged. Then remove and carefully turn the cookie the right way up and place onto a cooling rack to set. Repeat the process with all the cookies, and leave to set.