Pair-adoxical Delight
Refrigerated Lorna Doone sandwich cookies filled with Biscoff cookie butter, then quickly skillet-toasted for a caramelized finish
20 minutes
Serves 4
DessertAmericanGluten-freeNut-free
Herb's take
A classic American treat gets a mad-scientist upgrade: Biscoff cookie butter meets Lorna Doone shortbread in a cool-then-toasted sandwich. You'll learn how a quick chill and a hot pan team up for maximum crunch (and a little caramel chemistry).
Equipment needed
- Nonstick skillet
- Wire rack
Ingredients
Yield
4
Instructions
- 01Lay out 8 Lorna Doone cookies, flat-side up, on a parchment-lined tray.
- 02Spread about 1 tablespoon of Biscoff cookie butter on each cookie, smoothing it just to the edges.
- 03Top each with another Lorna Doone cookie, flat-side down, pressing gently to sandwich.
- 04Place the assembled cookie sandwiches in the refrigerator for 10 minutes to firm up.
- 05While the sandwiches chill, melt the unsalted butter in a large nonstick skillet over medium heat.
- 06Working in batches if needed, add the chilled cookie sandwiches to the skillet. Toast for about 1 minute per side, just until the cookies develop a deep golden edge and the bottoms are lightly caramelized.
- 07Transfer to a wire rack and let cool 3 minutes before serving.
- 08Serve while still slightly warm, or at room temperature for extra crunch.
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