Biscoff Sandwich Cookie Shortbread
I spend a decent amount of time in and out of airports and airplanes for my work.
It’s not the funnest thing in the world, but it could be worse. There are silver linings to every cloud.
I do enjoy the feeling of ‘going somewhere’. I don’t really have a problem with heights, so I do enjoy when I get the window seat and can look outside to see the view.
I also enjoy the Lotus Biscuit cookies that the flight attendants hand out during the flight.
In the words of the website, Lotus Biscoff cookies are “the perfectly crafted cookie.”
Even as a home baker myself, I have to say: I 100% agree.
Lotus cookies are made with wheat flour, brown sugar syrup, baking soda and cinnamon, which all give them their rich caramel-y flavor and their crisp texture.
They used to be pretty hard to find in stores and were restricted to airplanes and whatnot, but in recent years they’ve gone mainstream to the public and as a result, I always seem to have a pack or two in my home for when I want a smalll, quick (and relatively low-cal) snack or dessert.
Biscoff cookies have also gone mainstream enough to where the company isn’t just making Biscoff cookies anymore. Now, you can also buy Lotus Biscoff ‘cookie butter’, where the cookies are pulverized into crumbs and processed with oil to make an absolutely delicious butter-like spread that’s fantastic on toast or as a ‘dip’ for cookies or fruit. I’ve used it myself in a couple of recipes for 12 Days of Christmas series’ past.
There are now also multiple flavors of Lotus Biscoff Sandwich Cookies. Similar to the mainstream Oreo chocolate sandwich cookies, these are Lotus biscoff cookies that have vanilla, chocolate, or the lotus biscoff spread sandwiched between them.
Like the originals, these are also delicious. And like the cookie butter, they can have equally delicious use as reusable ingredients in other recipes.
This may seem like messing with perfection; if it’s already a delicious cookie, why bother making another one with it, right?
But just hear me out.
What makes this a bit different is the way that the sandwich cookies are incorporated into the recipe. It’s a pretty straightfoward shortbread cookie that is then ‘jazzed up’ a bit by the addition of crushed/smashed sandwich cookies–which means, that there’s both the cookie crumbs AND the cookie spread inside the dough.
The outside of the shortbread cookie dough is then brushed with egg white and rolled around in crushed Lotus Biscoff crumbs to give some added texture and flavor to the exterior.
And voila: Lotus Biscoff flavored shortbread.
You can’t go wrong with Lotus Biscoff anything, so there ought to be no surprise when I say that these were delicious. Because there are multiple types of Lotus AND other sandwich cookies out there, this recipe is also hugely customizable to suit just about anyone’s preference. Enjoy.
Just three days left in the 12 Days of Christmas!
Day 1: Holiday Lunch Lady Bars
Day 2: Ginger Thins
Day 3: Chunky Gingerbread Spiced Apple Butter
Day 4: Bakery-Style Apple Butter Cookies
Day 5: Apple Butter Spice Cakes
Day 6: Spiced Polvorónes Cookies
Day 7: Pumpkin Angel Biscuits
Day 8: Malted Sugar Cookies
Day 9: Biscoff Sandwich Cookie Shortbread
Biscoff Sandwich Cookie Shortbread
Recipe Adapted from The Mindful Meringue
Ingredients
- 1 1/2 cup unsalted butter, softened to room temp
- 1 1/4 cup powdered sugar
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 12 Lotus Biscoff Sandwich Cookies
- 1 teaspoon vanilla extract
Cookie Crumb Coating
- 1/3 cup lotus Biscoff cookie crumbs
- 1 egg white, beaten lightly.
Directions
Place the twelve Lotus Biscoff Sandwich Cookies in a large resealable plastic bag and use a rolling pin to smash the cookie until they become pulverized into small bits/pieces. Pour into a small bowl and set aside.
In a medium bowl, combine the flour with the salt and stir together with a fork. Set aside
In the bowl of a standing mixer or in a large bowl cream together the butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until just combined.
Add the flour mixture and mix just until combined.
Stir in the crushed sandwich cookies and mix just until combined.
Divide the cookie dough into half and shape into two cylinder logs that measure 2 inch in width. Refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Beat a single egg white in a small bowl. Pour the crushed lotus biscoff cookies in a shallow container.
Remove the dough logs from the fridge. Use a pastry brush to brush the outside of the logs with egg white. Roll the logs in the crushed cookie crumbs.
Place the logs back in the fridge for about 10-15 more minutes to allow egg white to set.
Cut cookies into 1/2 inch slices, and place on the baking sheets.
Bake for 15-17 minutes, or until golden brown on the bottoms.
Allow to cool on the baking sheets for 5-10 minutes. Store in a resealable bag or container.
Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.
