Millionaire’s Shortbread

With their thick layer of chocolate and gooey Biscoff and caramel centres, these millionaire's shortbreads are the ideal weekend bake. A favourite for both children and adults alike, make sure to put aside a square or two for yourself before sharing with family members.
Lizzie Mayson

Yield

Makes 16

Difficulty

Easy

Total Time

30 Minutes

Ingredients

200g of plain flour
100g of dairy-free butter
A pinch of salt
50g of caster sugar
200g of dark chocolate
For the caramel
300g of pitted dates
40ml of boiling water
75g of dairy-free butter
100g of light muscovado sugar
150ml of golden or maple syrup
2 tsp of vanilla extract or vanilla bean paste
100g of Biscoff spread
Equipment
20 x 30cm baking tin
Food processor
Microwaveable bowl

Method

Step 1

Preheat the oven to 180°C. Grease and line a 20 x 30cm baking tin with baking paper.

Step 2

Measure the flour, dairy-free butter, salt and sugar into a mixing bowl. Rub with your fingertips until the mixture looks like crumble. Then, tip into the prepared tin and lightly press down with your fingers until even.

Step 3

Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool in the tin.

Step 4

Meanwhile, make the caramel. Put the dates and boiling water in a food processor, blend until smooth. Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick.

Step 5

Roughly chop the chocolate and place it in the microwaveable bowl. Either melt it in the microwave in 30 second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt. Once melted, mix until smooth.

Step 6

Dollop the caramel over the biscuit base and gently spread it out to an even layer. Pour over an even layer of the melted chocolate.

Step 7

Leave to cool, then transfer to the fridge to set for 2 hours. Heat a sharp knife under the hot tap and use it to slice the shortbread into squares.

Recipes courtesy of Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins). Available at Watersones.com

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