Wednesday, 10 March 2021

Biscoff Millionaires Shortbread

 A twist on a classic millionaires but with beloved biscoff spread and biscuits!


So this isn't really a shortbread, as I said it has biscoff biscuits instead, but that's the original name so I had to work with it! I've seen the idea of biscoff millionaires bars by a few talented bakers, so I knew I had to make a vegan version, and this one hits that biscoff spot. How many times can one write the word biscoff? This delicious tray of goodies has bottom layer of  biscoff biscuits (is it better than the original shortbread that's the question?) with a layer of gooey, sweet caramel, topped with a chocolate biscoff swirl, and an extra crumble of biscuits. It's been a favourite no-bake of mine for a while and they did not last long I tell you! The key here is to master the caramel and once you've done that the rest is easy - not to say that it's hard but it does require a little confidence in the kitchen. Definitely give it a try and learn some new skills! I can tell you I was VERY happy when Carnation released a vegan condensed milk, its a caramel lover game changer and I had to use it for the caramel in this recipe and future caramel recipes. If you want my vegan millionaires shortbread click the link below :)

Check out some of my other millionaires recipes for more inspiration!

Recipe

Prep: 20 minutes
Cook: 20 minutes (caramel) + chilling time
Serves: 12

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Biscuit base
375g Biscoff biscuits
140g butter melted
Caramel layer
150g butter 
2 tbsp Caster sugar
3tbsp Golden syrup
Chocolate layer
190g chocolate
Biscoff crumbs from about 3 biscuits


Method

✿Blitz the biscuits in a food processor to a small crumb (or alternatively, place in a  ziplock bag and bash with a rolling pin), and add the melted butter. Mix with a wooden spoon until the butter has coated all of the crumbs.
Spoon the mixture lined 9x9 baking tin and press down firmly and evenly. Leave to the side.
Meanwhile make the caramelIn a large saucepan pour in the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 4-6 minutes stirring constantly so that the mixture doesn’t catch. When stirring don't scrape around the saucepan as this will put the sugar crystals back into the caramel which makes it seize and harden. 
Do not over boil, as soon as its had this length of time take it off the heat and leave to cool for a few minutes.
Pour the caramel onto the biscuit base and leave to set for two hours in the fridge.
Once the caramel has set make the chocolate layer - melt the chocolate in the microwave stirring every 20 seconds being careful not to heat too long otherwise the chocolate will seize. In a separate bowl, melt the biscoff in the microwave for about 30 seconds or more until just melted. 
Pour the chocolate over the caramel and spread it out evenly with a palette knife if you have one. Then spoon dollops of the melted biscoff in random places on top of the chocolate and use a skewer or a sharp knife to feather the biscoff into the chocolate. 
Sprinkle over the biscoff crumbs and then set in the fridge for another 1-2 hours. 
When ready to serve, use a hot knife to cut the millionaires in 12 squares (or smaller/larger). best stored in an airtight container either at room temperature or in the fridge. Enjoy!

Christina
xx

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