Go Back
–+ servings
Print Recipe
5 from 1 vote

Biscoff Millionaire's Shortbread

Biscoff Millionaire's shortbread is ridiculously easy to make. With Biscoff spread taking the place of traditional caramel in this Biscoff traybake, it's a child-friendly bake and guaranteed to please Biscoff lovers.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: British, Worldwide
Diet: Vegetarian
Servings: 16
Calories: 288kcal
Author: Jane Coupland

Equipment

  • 1 20x20cm (8x8-inch) deep-sided baking tin

Ingredients

  • 400 g Biscoff spread (smooth or crunchy)
  • 200 g Plain flour (all-purpose)
  • 180 g Butter
  • 80 g Semolina (fine NOT coarse)
  • 100 g Caster sugar
  • ⅛ teaspoon Salt
  • 150 g Milk chocolate
  • 1 tablespoon Sprinkles

Instructions

  • Preheat the oven to 150C/ 200F/ GM 2.
  • Lightly grease a 20x20cm (8x8-inch) square deep-sided baking tin and line it with baking parchment.
  • Put the flour, semolina, sugar and salt into a basin and mix. Cube the butter, add to the bowl.
  • Use your fingers to rub the butter in. At first it will resemble breadcrumbs, but keep on working the ingredients until a dough forms.
  • Press the dough into a prepared baking tin and level the surface using your fingers and/ or the back of a metal spoon.
  • Prick the dough all over with a fork and bake for around 40 minutes until golden, turning the tin around halfway through the cooking time to ensure an even bake. Leave to cool in the tin.
  • Melt the Biscoff spread, either in a saucepan over low heat (stirring constantly) or spoon it into a heatproof bowl and microwave on low for 10-20 seconds. Stir until smooth, pour it over the shortbread and leave it to set.
  • Melt the chocolate, either in the microwave or over a bain-Marie, spread it over the Biscoff layer and top with sprinkles.
  • When the chocolate has almost fully set remove the traybake from the tin and use a sharp knife to cut your Biscoff caramel slices (aim for around 16 pieces).

Video

Notes

  • My golden rule for baking is to use digital kitchen scales and the gram measuring system. It’s far more accurate than any other method of weighing ingredients (especially cups) and gives the best results.
  • Please use the correct tin size (20cm/ 8-inch square) – if you use a different-sized tin then the layers in this Biscoff traybake may be too thick or too thin and the bake time would need adjusting.
  • It’s wise to lightly grease the baking tin and line it neatly with baking parchment. This ensures that your bake is neat and that it is easy to remove from the tin.
  • Resist putting the traybake into the fridge to speed up the setting of the Biscoff spread. If it gets too cold then there is a risk that the chocolate will set before you can spread it out properly.
  • You can melt the chocolate either in the microwave (low heat, in bursts of 30 seconds) or over a bain-Marie.
  • If you are worried about your chocolate blooming and spoiling the look of your Biscoff Millionaire’s shortbread then you can temper the chocolate.
  • Unless it’s very hot weather these Biscoff slices are best stored at room temperature. If stored in the fridge do give them an hour or so to come to room temperature before biting into them.
  • Make it a vegan Biscoff traybake by replacing the butter with vegan block butter and using vegan chocolate for the topping.

Nutrition

Calories: 288kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Calcium: 5mg | Iron: 1mg