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5-ingredient chocolate biscoff cookies

5-Ingredient Chocolate Biscoff Cookies

Aimee Field
Crisp and crumbly lightly spiced shortbread, glazed with silky dark chocolate. These 5-ingredient chocolate biscoff cookies are perfect for teatime!
Prep Time 30 minutes
Cook Time 12 minutes
Chilling/Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Course Biscuits
Cuisine British
Servings 18 Cookies

Ingredients
  

Shortbread

  • 125 g unsalted butter room temperature
  • 55 g caster sugar
  • 180 g plain flour
  • 75 g Biscoff spread smooth

Glaze

  • 100 g dark chocolate

Instructions
 

  • 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.

Notes

Cookies keep well in an air-tight container at room temperature up to one week. 
Keyword biscoff, cookies, dark chocolate, shortbread