This white chocolate Biscoff Millionaires shortbread is a decadent twist on the British classic and it's perfect for any occasion! With layers of homemade Biscoff shortbread, gooey caramel, white chocolate and Lotus sandwich biscuits, it's sure to be your new favourite sweet treat!
Is it too early to start talking about Christmas baking? Because these Biscoff millionaires shortbread slices are giving me all the cosy Christmas feels! And who doesn't love a bit of caramel shortbread during the festive season?!
I've been seeing various flavours of millionaire's shortbread all over my Pinterest feed lately so I had to give it a go for myself with my own special twist. I promise you're going to absolutely love this one!
Here's what you need
If you're ready to get baking, grab the following ingredients:
- Butter: We'll use this in the base and in the caramel. I prefer salted butter because this is an extremely sweet dessert and the salt helps to balance things out.
- Biscoff spread: This is used in every layer for a nice strong Biscoff flavour. I recommend using the smooth version for the best texture.
- Brown sugar: Soft, light brown sugar is best for its caramel flavour. You can swap this out for caster sugar if you prefer but it will make the caramel layer lighter in colour.
- Flour: Always use plain (all-purpose) flour for shortbread. This will keep it nice and crumbly rather than cakey.
- Condensed milk: For the caramel layer. Make sure you're using condensed milk and not evaporated, as the latter won't work. Learn more about the difference between these milks.
- White chocolate: I love the way white chocolate looks and tastes with Biscoff but if you prefer a slightly less sweet version, swap this out for milk or dark chocolate instead.
- Biscoff biscuits: I used 12 Biscoff sandwich biscuits to decorate the top. Use whichever kind you like best.
- Star sprinkles: For a touch of sparkle! If you prefer not to use them, you can just sprinkle Biscoff crumbs on top instead.
Kitchen tools
- 8x8-inch baking tin: Don't swap this for a different tin size, as the shortbread won't bake according to my recipe instructions.
- Baking paper: To line your tin. Make sure it covers the sides of the tin too, not just the bottom.
- Mixing bowl: A large one, for making the shortbread dough.
- Saucepan: To make the caramel layer and to melt the white chocolate topping.
- Candy thermometer: The caramel needs to be boiled to 114°C in order to set firmly. If you don't have a candy thermometer, you can do the 'cold water test'. Just drop a small amount of caramel into cold water and if it forms a soft ball, it's ready. Be careful when doing this as the caramel will be extremely hot.
- Utensils: A wooden spoon for mixing, a fork for docking the shortbread, and a toothpick for swirling the topping.
How to make white chocolate Biscoff Millionaires Shortbread
Step 1: First, we'll make the shortbread layer. Preheat your oven to 160°C and line an 8x8-inch tin with baking paper.
Step 2: To a large bowl, add 160g of salted butter, 45g smooth Biscoff spread and 75g soft light brown sugar. Mix well.
Step 3: Stir in 230g of plain flour then press it together into a ball. Note that shortbread dough is supposed to be crumbly, so don't add any more liquid!
Step 4: Press the dough into your lined tin then gently dock it all over using a fork. This will allow air to circulate in the oven and prevent a soggy centre.
Step 5: Bake for 25-28 minutes, until the shortbread is golden brown all over without any 'wet' patches in the middle. Set it aside while you prepare the caramel.
Step 6: Add the caramel ingredients to a medium saucepan: 150g butter, 150g soft light brown sugar, 30g Biscoff spread and 1 tin (397g) of condensed milk. Place the pan over low heat and stir gently until the butter has melted fully.
Step 7: Once the butter has melted, turn the heat up high. Stir the mixture continuously until it becomes thick and reaches 114°C on a candy thermometer.
Step 8: Pour the caramel over the shortbread in the tin. Leave it to set at room temperature for around an hour, until it's firm to the touch.
Step 9: Melt 250g of white chocolate then gently spread it over the caramel layer. Add small dollops of melted Biscoff spread on top, then swirl them together using a toothpick.
Step 10: Top with Biscoff biscuits and sprinkles, leave to set then cut into squares (I cut mine into 12).
Top Tips
- After pressing the dough into the tin, smooth over it with a sheet of baking paper to get rid of any fingerprints.
- Don't skip docking the shortbread. Otherwise, it'll look soggy and underbaked when you cut into it later.
- To prevent cracking when cutting your millioniare's shortbread, use a warm knife and press gently. You can warm your knife by running it under boiling water (then drying) before cutting.
FAQs
This keeps well in an airtight container for around 5 days. You can store it in the fridge or at room temperature depending on your preference.
If your caramel is too soft or oozes out the sides of your slices, it wasn't hot enough when you removed it from the heat. Use a candy thermometer or do the 'soft ball test' to ensure it sets firmly. You can do this by putting a spoonful of the caramel into a glass of cold water. If it has reached the correct temperature, it should form a soft, squishy ball, a bit like fudge.
Yes, the slices can be frozen in airtight containers for up to 3 months. You can use pieces of baking paper to separate them so they don't stick together in the freezer. To defrost, transfer them to a wire rack or plate and let them sit out at room temperature for an hour or so.
More Biscoff desserts
I hope you like my Biscoff millionaires shortbread! If you make it at home, please leave a comment and rating below to let me know what you think. Enjoy!
Biscoff Millionaires Shortbread
Ingredients
Biscoff shortbread:
- 160 g Butter, softened
- 45 g Smooth Biscoff spread
- 75 g Soft light brown sugar
- 230 g Plain flour
Biscoff caramel:
- 150 g Butter
- 150 g Soft light brown sugar
- 30 g Smooth Biscoff spread
- 397 g Condensed milk (1 tin)
Topping:
- 250 g White chocolate
- 2-3 Tablespoons Smooth Biscoff spread, melted
- 12 Biscoff sandwich biscuits
- 1 Handful Star sprinkles (optional)
Instructions
Shortbread:
- Preheat oven to 160°C and line an 8x8-inch tin with baking paper.
- In a large bowl, mix the butter, sugar and Biscoff spread together until smooth.
- Add the flour then press it all together to make a crumbly dough (it will come together with the heat from your hands).
- Press the dough evenly into your lined tin then gently dock it all over using a fork.
- Bake for 25-28 mins, until golden.
Caramel:
- Once the shortbread is done baking, prepare your caramel layer. Add the butter, light brown sugar, Biscoff spread and condensed milk to a saucepan and place it over low heat.
- Stir gently until the butter has melted completely then turn the heat up high. Stir continuously for a minute or two, until the mixture becomes thick. For accuracy, it should reach 114°C on a candy thermometer.
- Pour the caramel on top of the shortbread then leave it to set for 1 hour.
Topping:
- Melt the white chocolate and spread it evenly over the caramel layer. Add small blobs of Biscoff spread on top then swirl it into a marbled pattern using a toothpick.
- Decorate with Biscoff biscuits and sprinkles.
- Set for 1 hour in the fridge, cut into squares and enjoy!
Video
Notes
- For best results, use a candy thermometer to ensure the caramel reaches the correct temperature.
- Allow the caramel layer to set firm before you add the white chocolate, otherwise it'll sink.
- Store leftovers in an airtight container for up to 5 days.
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