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Biscoff Millionaire's Shortbread
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Biscoff Millionaire's Shortbread

Buttery Biscoff shortbread, gooey caramel filling, white chocolate topping swirled with Biscoff and topped with Biscoff biscuits
Course Dessert
Cuisine European
Keyword Millionaire's Shortbread
Prep Time 45 minutes
Cook Time 36 minutes
Setting time 3 hours
Total Time 4 hours 21 minutes
Servings 16
Calories 430kcal
Author thebakingexplorer

Ingredients

For the shortbread base

  • 135 g Butter softened, unsalted
  • 50 g Biscoff spread
  • 80 g Light brown soft sugar
  • 1 tsp Vanilla extract
  • 225 g Plain flour

For the caramel

  • 170 g Butter
  • 75 g Granulated sugar
  • 80 g Golden syrup
  • 397 g Condensed milk
  • 1 tsp Vanilla extract

For the topping

  • 225 g White chocolate
  • 35 g Biscoff spread
  • 8 Biscoff biscuits

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
  • To make the shortbread base mix the light brown soft sugar, Biscoff spread and butter together into a bowl until creamy, using a spoon or ideally an electric mixer with the paddle attachment
  • Add the vanilla and mix in
  • Then add the plain flour and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
  • Tip the mixture into the tin and press it down until compact and even. I find it easier to do this with my fingertips
  • Bake the shortbread biscuit base for 20-25 minutes until lightly golden around the edges, then leave to cool fully
  • To make the caramel, put all of the ingredients (except the vanilla extract) into a pan on a low heat and stir until everything is melted together and the sugar has dissolved
  • Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden. I boil mine for 6 minutes
  • Take the mixture off the heat and stir in the vanilla. Then pour into the tin over the shortbread base
  • Leave to fully cool and set, you can speed this up by putting it in the fridge, but bring it back to room temperature before you add the chocolate
  • Melt the chocolates in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
  • Pour the milk chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles
  • Warm the Biscoff spread in the microwave for 20-30 seconds to make it pourable, then drizzle it all over the white chocolate
  • Use a cocktail stick to swirl the Biscoff spread around
  • Decorate with the Biscoff biscuits
  • Leave to set on the kitchen counter
  • The best way I've found to slice it is to firstly make sure that the chocolate has set and that it is at room temperature. If the millionaire's shortbread is cold, the chocolate is very likely to crack as you slice it. Secondly, use a very sharp knife that is longer than the shortbread. This means you can slice through it in one motion. If you like you can gently score the chocolate on top to work out the sizes of the squares first. Then, with an even pressure, gently saw the knife through the chocolate, then push it through the caramel and shortbread
  • Store any leftovers in an airtight container at room temperature, it will last for 2 weeks

Notes

  • Make sure your butter is at room temperature before you start baking the shortbread.
  • I used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It's not that baking spread tastes bad, just that real butter is richer and creamier.
  • You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
  • You must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
  • I use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
  • Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious! Check the recipe notes for details.
  • You can use any kind of chocolate for the topping. I used white chocolate as it goes really well with Biscoff, but you can use milk chocolate or dark chocolate too. Pick any chocolate that is good quality and that you like the taste of, I'd advise avoiding cooking chocolate as it doesn't taste great.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 430kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 169mg | Potassium: 159mg | Fiber: 1g | Sugar: 37g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg