Boo-scoff Biscoff shortbread. Buttery, crumbly, and delicious! Topped with chocolate ghosts for the perfect cute Halloween snack or spooky treat!
Boo-scoff Biscoff Shortbread
If you love Biscoff and Halloween baking, then these Boo-scoff Biscoff Shortbread cookies are a must-bake! They’re buttery, crumbly, melt-in-your-mouth, and topped with adorable chocolate ghost decorations, making them the perfect spooky Halloween snack for both kids and adults alike.
These Halloween shortbreads are quick, easy, and ideal for Halloween parties, trick-or-treat snacks, or spooky school lunchboxes. Made with simple ingredients and that iconic Biscoff flavour, they’re a guaranteed crowd-pleaser this spooky season!
Why You’ll Love This Biscoff Shortbread Recipe
- Perfect for Halloween– Cute chocolate ghosts make these shortbreads festive and fun.
- Rich Biscoff Flavour– Buttery shortbread combined with Biscoff biscuits for that caramelised, spiced flavour we all love.
- Easy to Make– Simple shortbread dough and a quick, easy decorating process.
- Kid-Friendly Recipe– Great for Halloween baking activities with the kids.
- Perfect Snack– Ideal for lunchboxes, tea breaks, or cosy autumn evenings.
Ingredients You’ll Need
For the Shortbread:
- Plain flour– The base of the shortbread, giving it structure and that perfect crumbly texture.
- Cornflour– Helps soften the dough, making your shortbread melt-in-the-mouth tender.
- Caster sugar– Adds sweetness without making the texture grainy.
- Unsalted butter– The heart of shortbread! It provides flavour, richness, and that signature crumbly bite.
- Lotus Biscoff Biscuits– Adds caramelised biscuit flavour and pairs perfectly with the buttery shortbread base.
- White Chocolate- Adds a delicious creamy flavour that works well with the biscoff biscuits.
For Decoration:
- White chocolate– For creating your ghost shapes.
- Dark chocolate or edible eyes– To give your Boo-scoffs their spooky little faces!
Tips & Tricks for Perfect Shortbread
- Use good-quality butter for the best texture and flavour.
- For extra flavour, drizzle melted Biscoff spread over the finished cookies.
- Store your Boo-scoff shortbreads in an airtight container for up to 5 days.
- Make the chocolate ghosts a day ahead, they’ll be ready to pop on top once your shortbread is baked!
- Don’t over mix the dough, Overmixing develops the gluten, which can make your shortbread biscuits tough instead of crumbly and delicate.
- Avoid over-baking, Your Biscoff shortbread cookies should only be lightly golden around the edges, they’ll continue to firm up as they cool. Over-baking will make them too hard instead of perfectly crumbly.
- Want to make your bake even more festive? Pair your Boo-scoff shortbread with Halloween fondant fancies, mummy cupcakes, or Boo-scoff cheesecakes for a spooky dessert spread that’s perfect for parties or bake sales.
- For a vegan Halloween treat, swap butter for a plant-based alternative and use vegan white chocolate for the ghosts. Biscoff is naturally vegan, so this swap works perfectly without compromising flavour!
- These Halloween Biscoff shortbreads make a fun family activity! Kids will love piping the chocolate ghosts and adding edible eyes. It’s the perfect Halloween baking project for all ages.
Frequently Asked Questions
Can I make these shortbreads vegan?
Yes! Substitute butter for a vegan friendly plant based butter. Use vegan white chocolate. Biscoff biscuits are vegan!
What makes shortbread different from other cookies?
Shortbread has a high butter-to-flour ratio, giving it that rich, crumbly texture that melts in your mouth. Unlike regular cookies, shortbread doesn’t use eggs or a rising agent, making it dense and buttery.
Can I use another biscuit instead of Biscoff?
Absolutely. Try oreos, custard creams or even jammie dodgers for a fun twist.
Why do you use cornflour in shortbread?
Cornflour helps create that melt-in-your-mouth shortbread texture. It softens the flour’s protein, giving your Boo-scoff biscuits a delicate, buttery crumb that’s still firm enough to hold their shape.
How do I store these Halloween cookies?
Keep in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.
Can kids help with this recipe?
Definitely! This is a fun, family-friendly Halloween recipe, especially decorating the chocolate ghosts.
How to Freeze Boo-scoff Biscoff Shortbread
Freezing your Boo-scoff shortbread is a fantastic way to get ahead with your Halloween baking, especially if you’re planning party snacks or lunchbox treats in advance. Shortbread freezes beautifully and still tastes buttery, crumbly, and fresh once thawed.
Recommended Equipment
- Electric hand whisk
- Stand mixer (Use code BITEOFBAKES for 20% off!).
- Baking Tin
- Edible Eyes
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These Boo-scoff Biscoff Shortbread cookies are the ultimate Halloween baking treat. Buttery, sweet, and perfectly spooky. Whether you’re baking for a Halloween party, filling lunchboxes, or making something festive to enjoy with a cup of tea, this shortbread ticks every box!
They’re cute, easy to make, and packed with that signature Biscoff flavour we all know and love. So grab your apron, melt that chocolate, and bake a batch of Boo-scoffs this Halloween, they’ll disappear fast!
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Boo-scoff Shortbread
Ingredients
- 300g Plain Flour
- 100g Cornflour (If you don't have cornflour, use 100g more plain flour so 400g plain flour in total).
- 250g Unsalted Butter (Softened).
- 100g Caster Sugar (Plus extra for topping).
- 100-150g Crushed Biscoff Biscuits
- 1 tsp Salt
- 200g White Chocolate (Chopped or Chunks).
Ghost Decorations-
- 100g White Chocolate
- 50g Milk Chocolate
- 1/4 tsp Vanilla
Instructions
Shortbread-
- Line a 9" square tin with baking paper/ parchment paper and preheat your oven to 170°C/325°F/Gas 3.
- Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger until a shaggy dough is formed. Add in your chocolate chips and biscoff biscuits and mix until evenly distributed.
- Pour your mixture into the lined tin and press it firmly into the tin.
- Sprinkle some extra caster sugar on top for a classic shortbread (this is optional though).
- Bake for 25 to 30 minutes. Keep an eye on it, you want a lovely light golden colour!
- Once baked, allow to fully cool before decorating.
Chocolate Ghosts-
- Line a large tray with baking paper/ parchment paper.
- Melt the white chocolate in a heatproof bowl in the microwave, making sure to stir it every 30 seconds to prevent seizing.
- Take a teaspoon of the melted chocolate and place it onto the lined tray. Then use the spoon to drag it out a little to make a ghost tail.
- Pop them in the fridge for around 10-15 minutes to set.
- Once set, melt the milk chocolate and put it into a piping bag with a very small hole cut off the end. Pipe two eyes and a mouth onto each ghost.
- Put them back in the fridge until the milk chocolate has set then attach these chocolate ghosts to your shortbread with some melted chocolate and enjoy! x