Biscoff millionaire's shortbread

Name: Biscoff millionaire's shortbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16
Ingredients: 150 g unsalted butter, softened plus extra for tin; 100 g golden caster sugar; 200 g plain flour; 100 g Lotus biscuits, blitzed; 1 x 300g can condensed milk; 150 g unsalted butter; 150 g soft brown sugar; 3 tbsp. golden syrup; 2 tbsp. Biscoff spread; Large pinch of flakey sea salt; Sea salt; 250 g dark chocolate, chopped; 1 tbsp. golden syrup; 150 g Lotus biscuits, some broke up and some whole

Anything with Biscoff >>>>

By Mandy JamesPublished: 15 December 2023

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Hannah Hall

We ❤️ Millionaire's shortbread, and our recipe has a Biscoff twist. The ever-popular Biscoff is packed into this rich rift on a classic. With its sweet yet mildly spiced cinnamon flavours, this treat is perfect for a much-needed afternoon pick-me-up!

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Yields:

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Ingredients

For The Base

150 g
unsalted butter, softened plus extra for tin
100 g
golden caster sugar
200 g
plain flour
100 g
Lotus biscuits, blitzed

For The Caramel

1
x 300g can condensed milk
150 g
unsalted butter
150 g
soft brown sugar
3 Tbsp.
golden syrup
2 Tbsp.
Biscoff spread
Large pinch of flakey sea salt

For The Decoration

Sea salt
250 g
dark chocolate, chopped
1 Tbsp.
golden syrup
150 g
Lotus biscuits, some broke up and some whole

Directions

1. Step 1Preheat oven to 180°C (160ºC Fan). Line and grease a 20cm square baking tin with parchment paper and allow to overhang over each side.
2. Step 2Cream the butter with the sugar until turning pale, light and fluffy. Add the flour and mix again. Mix through the blitzed biscuits until fully combined and a crumbly dough like texture forms.
3. Step 3Add the biscuity base mixture into the bottom of the prepared tin and gently press down evenly. Bake in the oven for 20 minutes until starting to turn golden. Take out the even and leave to cool.
4. Step 4While the biscuit bakes make the caramel. In a large saucepan add the condensed milk, butter, sugar and golden syrup. Cook on a medium heat until the sugar has dissolved, and the ingredients are fully combined, stirring regularly. Turn up the heat and cook for about 3-5 minutes to get the caramel bubbling, stirring constantly so it doesn’t burn. Once the caramel has darkened in colour take off the heat and add the Biscoff, stir thoroughly to combine. Leave to one side to cool.
5. Step 5Once the caramel has cooled stir through the salt.
6. Step 6Pour the sauce into the biscuit tin and level out Leave to one side to set for 1 hour.
7. Step 7Melt the chocolate and golden syrup in microwave in 30 second intervals and stir until smooth. Evenly pour over caramel layer and leave to set for 10 minutes. Scatter over the chopped/broken biscuits.
8. Step 8Refrigerate 15 minutes until firm, slice into bars. Top with extra sea salt.