Biscoff Shortbread Bars
Who doesn't love Biscoff? So rich and decadent, this recipe was actually an accident but turned out amazing since it required only a few ingredients! It was also picky kiddo approved!
Serving Size: 8-10 slices/bars Prep Time: 15 minutes Cook Time: 25-30 min
- 2 c gluten free flour blend cup for cup
- 1 c Organic Brown Sugar (see Tips)
- 1/2 cup Vegan butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
Biscoff butter mix:
- 1 package (8.8 oz) of Biscoff Lotus cookies
- 4-6 TB plant milk
- Biscoff butter mix
- Preheat oven to 350 F
- In medium bowl, whisk flour and salt.
- In another bowl, combine and beat sugar, butter, vanilla until smooth.
- Add butter mix to flour mix and beat until folded and a dough forms (see tips)
- For Biscoff butter mix, put 3/4 package of Biscoff cookies in food processor or fry blender). If you don’t have a food processor or a high speed blender, it will help if you crush the cookies prior to blending. Very slowly add in plant milk until thick “butter” consistency forms. It should be like a drippier nut butter (so you can spread it), but not extremely runny so if you have to cut back/add more plant milk adjust liquid (some plant milk is thicker than others, so it really depends on which kind you use). Set aside.
- Using about 3/4 of dough, press dough into 9" pan (round or square) like you would a pie crust.
- Take Biscoff butter and spread layer over the pressed dough in the pan.
- Using remaining dough, crumble pieces (smaller but doesn't have to be exact) over the Biscoff butter.
- Bake at 25-30 minutes, watching carefully to be sure shortbread doesn't burn. Remove and let cool.
- Using remaining Biscoff cookies from package, blend with plant milk. You will want it to be more of a glaze so add in plant milk slowly until drippy consistency.
- Drizzle Biscoff butter glaze over your finished shortbread.
- Serve with vegan vanilla ice cream or fresh
- Regular wheat flour can be substituted 1:1 for GF flour.
- Organic Coconut Sugar can be substituted 1:1 - it's a preference of taste. You can also use another sugar free option of choice. I have not tried it this way, but just be sure to use one that is 1:1.
- If the dough seems too dry, add in some plant-milk slowly. This recipe is forgiving with gluten free flour since the finished product is meant to be crumbly.
- If you are looking for a "lighter" version of this recipe, you can also reduce the butter and add applesauce for part of it. I haven't tried it and don't recommend eliminating all of the butter as the texture might be too dry.
- You can also simply buy Biscoff butter spread at the store
- Sub Biscoff with preserves or other GF spread of choice to make 100% gluten free.