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Golden vegan shortbread cookies made with Biscoff spread, sandwiched with raspberry jam, and decorated with white chocolate drizzle and pastel sprinkles. Sitting on a white napkin with extra bowls of sprinkles and jam

Vegan Biscoff Shortbread Cookies with Raspberry Jam

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: approx 15 sandwich cookies

Ingredients

  • 150g (3/4 cup) vegan block butter
  • 125g (1/2 cup) Biscoff spread
  • 160g (3/4 cup) golden caster sugar (sub with white caster sugar)
  • 300g (1 + 3/4 cup) plain (all-purpose) flour
  • 1-2 tablespoons plant milk
  • 4-5 tablespoons raspberry jam (seedless if possible)
  • a small piece of vegan white chocolate or a few buttons
  • vegan sprinkles

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line two large baking trays with parchment or silicon mats
  2. Either by hand or in a stand mixer beat together the butter and the Biscoff spread
  3. Beat in the sugar. Then add the flour and mix together just until it forms a dough
  4. Use a cutter to cut out the cookies.  Shape and size of the cutter is up to you, I used a 2 inch (5cm) round cutter. Place them on the lined baking trays - you can space them fairly close together as they don’t spread much
  5. Squidge together the trimmings then re-roll and repeat until you’ve used all the dough. Use a smaller cutter to cut holes in the centre of half the cookies (I didn’t have one small enough so used the bottom of a small metal piping nozzle!)
  6. Bake for 10-12 minutes. You want them golden and a little puffy but still soft to the touch. They firm up once cooled but slightly underbaking them gives them that lovely melt in the mouth texture. Give them 5 minutes on the tray to cool then transfer to a wire rack
  7. Once the cookies are completely cooled melt the chocolate in the microwave or in a bain-marie (a heatproof bowl set over a pan of barely simmering water)
  8. Spoon the melted chocolate into a small piping bag or something like a sturdy sandwich bag. Snip off the end or corner and pipe lines or stripes over one side of the cookie tops
  9. Before the chocolate sets add a few sprinkles to each cookie and gently press into the chocolate. Let that set while you prepare the bases
  10. Spread roughly a teaspoon of jam per cookie over the bases, keeping the jam slightly domed in the middle. Top with the cookie tops

Notes

  • Store in an airtight container at room temp for 3-4 days or in the fridge for at least a week (though they're best eaten at room temp). You can also freeze these cookies

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-biscoff-shortbread-cookies-with-raspberry-jam/