Biscoff Millionaires Shortbread
These no-bake Biscoff Millionaires 'Shortbread' are rich with a Biscoff cookie base and an easy fudgy caramel filling. They make a great accompaniment to your favourite coffee.
Servings: 12 bars
Equipment
- 11" X 7" or 8" x 8" cake tin
Ingredients
Base
- 3½ cups Lotus Biscoff Cookies (or comparable brand) (350g)
- ⅔ cups unsalted butter, melted (150g)
Filling
- ⅔ cup unsalted butter (150g)
- 3 tablespoons Biscoff cookie butter spread (smooth) , or comparable brand
- 1 cup condensed milk (300g)
- ¼ cup golden syrup (60g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
Topping
- white chocolate (200g)
- ¼ cup Biscoff cookie butter spread (smooth) (50g)
Instructions
For the Base
- Line the cake tin with parchment paper, taking care to leave two edges with a long overhang.
- Put the cookies into the bowl of food processor and pulse until you have fine crumbs. You can also crush the cookies in a heavy plastic bag by using a rolling pin. Pour the crumbs into a medium sized bowl.
- Melt the butter in a microwave or over low heat on the stove.
- Pour the melted butter over the crumbs and mix with a fork to combine. Tip into the prepared cake tin and press down firmly with the back of a spoon until the tin is covered.
- Put the base in the fridge for 30 minutes to firm up.
Make the Filling
- In a medium-sized saucepan over low heat, gently heat the butter, condensed milk, golden syrup, vanilla, salt, and cookie butter.The caramel will come to a boil, make sure you stir it continuously, so it doesn't burn. Let everything gently boil for 5 minutes to thicken and turn a golden colour.
- Pour the caramel over the chilled base and put it back into the fridge for another 1 hour to let the caramel set.
Make the Topping
- In a microwavable dish, heat the white chocolate using 50% power on the microwave for 30 seconds. Stir the chocolate with a fork and then continue to heat at half power for 20 second bursts until completely melted and pourable.
- Pour the chocolate over the cooled caramel and spread over the entire top.
- In another microwavable dish, melt the cookie butter until it has melted and is pourable.
- With a spoon, drop cookie butter over the top of the white chocolate and swirl with a knife.
- Put the squares back into the fridge for 30 minutes to allow the chocolate to firm up.
Notes
- What to use in place of Golden Syrup. You can substitute it with honey, golden corn syrup or maple syrup. The flavour of these syrups is different from that of golden syrup, but not so much so that it will drastically change the taste of your flapjacks. The texture of the caramel should remain the same.
- What is the flavour of a Biscoff Cookie? Biscoff cookies are a crisp cookie with a spiced caramel flavour. The spices used (ginger, nutmeg, cinnamon, allspice, and cloves) give the cookie a warm flavour.
- Substitute for Biscoff Cookies: If you’re having difficulty finding Biscoff Cookies, you can try using speculoos or gingersnaps.