These biscoff millionaires shortbread are made up of layers and layers of biscoff perfection. And they're very easy to make!
In these incredible treats that are sure to win over everyone who tried them, we have a buttery shortbread base, topped with a Biscoff caramel, followed by Biscoff milk chocolate, all topped off with a crunchy layer of Biscoff caramelized biscuits.
And only simple ingredients are required! You'll just need flour, sugar, butter, fine semolina (optional), a tin of caramel, some milk chocolate and of course, lots and lots of Lotus Biscoff Spread and Lotus Biscoff Caramelized Biscuits.
To make this Lotus Biscoff millionaires shortbread, you'll started by combining the flour, sugar, and semolina with a pinch of salt. You don't have to use semolina if you don't have it. It's just traditionally used in shortbread to help give the classic texture, but if you don't have any, it will be just as delicious if you use all flour.
You'll then rub in a good helping of butter to give a lovely, rich crumb, which you'll press into the base of your tray and bake.
Once the base is cool, you'll mix equal parts caramel (dulce de leche) and Biscoff smooth spread together to make a Biscoff caramel and then spread it all over your shortbread.
Next you'll stir some more Biscoff spread into melted milk chocolate and use that silky Biscoff chocolate mixture to cover the caramel layer.
As a final step, you'll cover the top with lots of Biscoff biscuits (cookies) - I like to crumble them a bit too to get good coverage. Then you'll pop the whole tray in the fridge to set before slicing and eating!
If you love the warm, caramelised, cinnamony tones of speculoos biscuits, you're about to be in seventh heaven with this Biscoff millionaires shortbread recipe.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the shortbread
- 300 g (2 sticks + 5 tbsp) unsalted butter cold and cubed
- 300 g (2 cups) plain white flour (all purpose flour)
- 120 g (⅔ cup) white caster sugar (superfine sugar)
- 120 g (⅔ cup) fine semolina or more flour, see notes
- ¼ tsp salt
For the caramel
- 400 g (1⅓ cup) thick caramel
- 400 g (1⅓ cup) Lotus biscoff spread
For the chocolate layer
- 350 g (12 oz) milk chocolate
- 200 g (⅔ cup) Lotus biscoff spread
- 110 g (4 oz) Lotus biscoff caramelised biscuits
Equipment
- 2 Small heatproof bowl
- Medium roasting pan 35x25cm (14x10")
Instructions
Make The Shortbread Biscuit
Preheat the oven to 180C (160C fan-assisted).
Put the sugar, flour and semolina in a large bowl.
Add the cold, cubed butter.
Rub in until a crumb is achieved. It's normal for it to go clumpy, as long are there are no lumps of butter.
Tip the dough out into a well-greased, non-stick, medium roasting tin.
Spread evenly and press down firmly with the flat of your hand.
Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
Bake for 25-30 mins or until firm and pale golden.
Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
Make The Biscoff Caramel Layer
Add the caramel and biscoff to a bowl.
Mix together until fully combined.
With the cold biscuit layer in the tin, spoon the biscoff caramel on top and spread gently to the edges.
Pop the tin in the fridge to firm up for 15 minutes.
Make The Biscoff Chocolate Layer
Break up the milk chocolate and add to a heatproof bowl.
Melt in the microwave.
Add the biscoff spread to the melted chocolate.
Stir until smooth.
Pour over the caramel, distributing evenly, then level off.
Lay the biscoff cookies on top leaving some whole nad breaking some into small pieces.
Cover and place in the fridge to set for 30 minutes or until the chocolate is set all the way to the centre. .
Run a knife around the edges of the tin and turn out onto a board.
Trim the top and bottom off with a sharp knife to create a neat rectangle, then cut into 20 squares.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Biscoff Millionaires Shortbread Recipe
Biscoff Millionaires Shortbread
Ingredients
For the shortbread
- 300 g (2 sticks + 5 tbsp) unsalted butter cold and cubed
- 300 g (2 cups) plain white flour (all purpose flour)
- 120 g (⅔ cup) white caster sugar (superfine sugar)
- 120 g (⅔ cup) fine semolina or more flour, see notes
- ¼ tsp salt
For the caramel
- 400 g (1⅓ cup) thick caramel
- 400 g (1⅓ cup) Lotus biscoff spread
For the chocolate layer
- 350 g (12 oz) milk chocolate
- 200 g (⅔ cup) Lotus biscoff spread
- 110 g (4 oz) Lotus biscoff caramelised biscuits
Equipment
- 2 Small heatproof bowl
- Medium roasting pan 35x25cm (14x10")
Instructions
Make The Shortbread Biscuit
- Preheat the oven to 180C/350F (160C/320F fan-assisted).
- Put the sugar, flour and semolina in a large bowl.
- Add the cold, cubed butter and rub in until a crumb is achieved. It's normal for it to go clumpy, as long are there are no lumps of butter.
- Tip the dough out into a well-greased, non-stick, medium roasting tin. Spread evenly and press down firmly with the flat of your hand.
- Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
- Bake for 25-30 mins or until firm and pale golden.
- Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
Make The Biscoff Caramel Layer
- Mix the caramel and biscoff together in a bowl.
- With the cold biscuit layer in the tin, spoon the biscoff caramel on top and spread gently to the edges.
- Pop the tin in the fridge to firm up for 15 minutes.
Make The Biscoff Chocolate Layer
- Melt the milk chocolate and stir in the biscoff spread.
- Pour the chocolate over the caramel, distributing evenly, then level off.
- Lay the biscoff cookies on top leaving some whole and breaking some into small pieces.
- Cover and place in the fridge to set for 30 minutes or until the chocolate is set all the way to the centre. .
- Run a knife around the edges of the tin and turn out onto a board.
- Trim the top and bottom off with a sharp knife to create a neat rectangle, then cut into 20 squares.
Notes
Nutrition
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