Introduction
Biscoff Millionaire’s Shortbread is a rich, indulgent dessert that brings together the buttery crumble of shortbread, the silky sweetness of caramel, and the irresistible spiced flavor of Biscoff spread and cookies. A decadent twist on the traditional millionaire’s shortbread, this version swaps out the usual chocolate topping for creamy Biscoff spread, adding a unique layer of flavor that elevates the entire dessert. Often associated with comfort and celebration, this dessert has become a popular treat for holidays, birthdays, and special gatherings due to its crowd-pleasing flavors and stunning layered appearance. Its combination of textures—from the crisp base to the gooey caramel center and smooth, cookie-spiced topping—makes it as satisfying to eat as it is impressive to serve. Whether you’re an experienced baker or a curious beginner, Biscoff Millionaire’s Shortbread is a delightful recipe that offers a little something for everyone: familiarity, richness, and a taste of something new.
The History of Biscoff Millionaire’s Shortbread
The classic millionaire’s shortbread originated in Scotland, a country known for its love of shortbread biscuits made with simple ingredients like butter, sugar, and flour. The “millionaire’s” name refers to the indulgent nature of the dessert—extra rich, decadent, and luxurious. Traditionally, this dessert features three layers: a buttery shortbread base, a thick layer of caramel, and a top coating of chocolate. The addition of Biscoff, however, is a more recent and creative adaptation that has taken social media and modern bakeries by storm. Biscoff spread, derived from Lotus Biscoff cookies (speculoos), was developed in Belgium and became commercially popular in the early 2000s. It has since become a beloved ingredient for its spiced, caramelized flavor that pairs exceptionally well with sweet and creamy components. The merging of these two desserts—Scottish shortbread and Belgian Biscoff—represents the global evolution of baking traditions, where regional favorites combine to create new, irresistible hybrids that cater to contemporary tastes. This fusion has led to countless creative versions of millionaire’s shortbread, but the Biscoff twist remains a favorite for its bold flavor and nostalgic appeal.
Ingredients Breakdown
For the shortbread base: 225g (1 cup) unsalted butter, softened; 75g (1/3 cup) granulated sugar; 275g (2 1/4 cups) plain flour; a pinch of salt. For the caramel layer: 1 can (397g) sweetened condensed milk; 100g (1/2 cup) unsalted butter; 100g (1/2 cup) light brown sugar; 2 tbsp golden syrup; a pinch of sea salt (optional, for salted caramel flavor). For the Biscoff topping: 200g (about 3/4 cup) smooth Biscoff spread; crushed Biscoff biscuits (optional, for topping and texture). Each ingredient plays a crucial role in the dessert’s balance of textures and flavors. The shortbread is the sturdy, crumbly foundation that holds everything together. The caramel layer provides a luscious, chewy middle that adds depth and sweetness. The Biscoff topping gives the entire dessert its signature flavor and aroma, adding a creamy, slightly spiced element that ties all layers beautifully.
Step-by-Step Recipe
- Preheat your oven to 180°C (350°F) and line a 9-inch square baking tin with parchment paper.
- Make the shortbread base: In a large mixing bowl, cream together softened butter and granulated sugar until pale and fluffy. Gradually add in the flour and a pinch of salt, mixing until the dough resembles soft crumbs. Press the mixture firmly and evenly into the prepared tin and bake for 20–25 minutes or until lightly golden. Allow it to cool completely.
- Prepare the caramel: In a medium saucepan over medium heat, combine condensed milk, butter, brown sugar, and golden syrup. Stir continuously until the mixture begins to bubble, then lower the heat and continue stirring for 5–10 minutes until thickened and golden brown. Optional: add a pinch of sea salt for a salted caramel twist. Pour the hot caramel evenly over the cooled shortbread base, smoothing the surface. Let it set at room temperature or refrigerate until firm.
- Melt the Biscoff spread: Warm the Biscoff spread in the microwave for about 20–30 seconds until pourable but not too hot. Pour it over the set caramel layer, gently tilting the tin to cover evenly. Optionally, sprinkle crushed Biscoff biscuits on top for extra texture and flavor. Chill in the refrigerator for at least an hour or until fully set.
- Slice and serve: Remove the shortbread from the tin using the parchment paper. With a sharp knife, cut into squares or rectangles. For clean edges, warm the knife slightly between cuts. Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Tips for the Perfect Biscoff Millionaire’s Shortbread
Ensure your butter is softened for the shortbread to achieve the right crumbly texture. Press the shortbread base firmly into the tin to prevent it from crumbling under the caramel and topping layers. When making caramel, stir constantly and avoid high heat, as it can burn quickly—patience is key to achieving the smooth, thick consistency needed. Let each layer fully set before adding the next to prevent mixing or sinking. To make slicing easier, warm your knife under hot water and dry it before each cut; this helps create clean, neat bars without cracking the Biscoff topping. If you prefer a firmer caramel, refrigerate longer before slicing. When adding Biscoff spread, ensure it’s just pourable, not hot, so it sets nicely without melting the caramel beneath. Using parchment paper to line your tin is essential for easy removal and clean edges.
Variations and Customizations
You can customize Biscoff Millionaire’s Shortbread in numerous ways. For a nutty variation, add chopped toasted hazelnuts or pecans to the caramel layer. For a chocolate-Biscoff hybrid, add a thin layer of melted dark chocolate on top of the Biscoff spread or drizzle it over the final layer. You can also swirl chocolate into the Biscoff before it sets for a marbled look. Try using crunchy Biscoff spread instead of smooth for a bit more texture. Replace the shortbread with a graham cracker or digestive biscuit base for a different take. To make a vegan version, use plant-based butter and a dairy-free caramel made with coconut milk and vegan condensed milk alternatives. For a festive twist, add a pinch of cinnamon or nutmeg to the shortbread dough, or decorate the top with crushed candy canes or white chocolate shavings during the holidays. Some people even layer banana slices over the caramel for a banoffee-style version that’s fruity and indulgent.
Health Considerations and Nutritional Value
Biscoff Millionaire’s Shortbread is undeniably an indulgent dessert, high in sugars, fats, and calories. A typical serving (about a 2-inch square) can contain approximately 250–350 calories, depending on portion size and added toppings. It’s rich in carbohydrates due to the shortbread and caramel, and the Biscoff spread adds a notable amount of fat and sugar. This dessert is not suitable for those on low-sugar or low-fat diets and should be enjoyed in moderation as part of a balanced diet. Individuals with dairy allergies should be cautious, as both the shortbread and caramel contain butter and condensed milk, though dairy-free alternatives can be used for a plant-based version. It is not gluten-free due to the wheat-based shortbread unless made with certified gluten-free flour. The Biscoff spread itself is vegan but not gluten-free. Despite its indulgence, this dessert can be part of a celebratory meal or occasional treat, bringing joy and flavor in a single satisfying bite. For those who want to reduce the sugar content slightly, consider using a low-sugar condensed milk or reducing the caramel layer’s thickness.
FAQ
Can I make this recipe ahead of time? Yes, Biscoff Millionaire’s Shortbread stores well and can be made up to 3–4 days in advance.
Can I freeze it? Yes, once fully set, wrap the bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Is Biscoff spread the same as cookie butter? Essentially, yes. Biscoff spread is a brand of cookie butter made from speculoos cookies.
Can I use store-bought caramel instead? You can, but homemade caramel has a better texture and flavor that holds up in layered bars.
Why did my caramel not set properly? It may not have cooked long enough or was too thin. Make sure it thickens visibly before pouring it onto the base.
What’s the best way to slice it? Use a sharp knife warmed in hot water, wiping it clean between each cut to get neat slices.
Can I use crunchy Biscoff spread? Yes, it adds extra texture and a delicious crunch on top.
Are there dairy-free alternatives? Absolutely. Use plant-based butter and dairy-free condensed milk to make a vegan-friendly version.
Can I make this gluten-free? Yes, substitute the flour with a gluten-free blend and ensure your Biscoff spread and cookies are gluten-free.
How long does it last? Store in an airtight container for up to 5 days at room temperature or a week in the refrigerator.
Biscoff Millionaire’s Shortbread
Ingredients
- Biscoff Base
- 500 g 17.6 oz Biscoff biscuits
- 185 g 6.5 oz unsalted butter
- Homemade Caramel
- 200 g 7 oz unsalted butter
- 3 tbsp about 1.6 oz caster sugar
- 4 tbsp about 3.2 oz golden syrup
- 397 g 14 oz sweetened condensed milk
- Biscoff Topping
- 250 g 8.8 oz milk chocolate
- 200 g 7 oz smooth Biscoff spread
- Biscoff crumbs for garnish
Instructions
For the Biscuit ‘Shortbread’ Base
- Crush the Biscoff biscuits in a food processor until they form fine crumbs, then add the melted butter. You can either pulse the mixture a few times in the processor until fully combined or mix everything together in a bowl by hand.
- Transfer the mixture into a lined 9×9-inch square baking tin and press it down firmly to create an even base.
For the Homemade Caramel
- Add the condensed milk, butter, caster sugar, and golden syrup into a large saucepan. Place over medium heat and stir frequently until the sugar has fully dissolved—this helps prevent the mixture from sticking or burning.
- Once dissolved, increase the heat to high and bring the mixture to a boil. Let it bubble away for 5–7 minutes, stirring constantly to keep it from catching on the bottom of the pan. Be extremely cautious, as the hot caramel can splatter and cause burns.
- You’ll know it’s ready when the caramel turns a deeper golden color and thickens to a soft fudge-like consistency.
- Pour the finished caramel over the biscuit base and allow it to set at room temperature for 1–2 hours. If the weather is warm, place it in the fridge to set more quickly.
For the Chocolate Biscoff Layer
- Carefully melt the milk chocolate using either a microwave in short bursts or a bain-marie over simmering water.
- In a separate bowl, gently warm the Biscoff spread for 30–40 seconds to soften it.
- Combine the melted chocolate and Biscoff spread until smooth and well mixed, then pour it over the cooled caramel layer.
- Sprinkle Biscoff crumbs over the top for added texture and decoration, and let the dessert set completely, either at room temperature or in the fridge.
- Once fully set, slice into squares and enjoy your delicious Biscoff Millionaire’s Shortbread!
Notes
If you find that the caramel layer becomes too hard after chilling in the fridge, it likely means it was slightly overcooked. Don’t worry—simply pour the chocolate layer over the caramel and let it set at room temperature instead of refrigerating. This should help soften the caramel a bit.
Biscoff spread is widely available in most supermarkets and comes in both smooth and crunchy varieties—either works well in this recipe.
If you’d prefer not to use Biscoff spread, you can replace the topping with 300g of melted chocolate and add plenty of extra Biscoff biscuits for flavor and crunch.
Avoid using tinned caramel as a substitute for the homemade version—tinned caramel doesn’t set properly, so the dessert will likely turn out too runny and messy.
If you want a thinner base layer, you can reduce the quantity of Biscoff biscuits to 400g and use 135g of butter instead.