Lotus Biscoff Millionaire Shortbread (Vegan Recipe)

🧂 Ingredients

• 175 g plain flour

  (or all purpose flour)
• 50 g icing sugar

  (or powdered sugar)
• ½ tsp salt
• 150 g vegan block butter

  (cold and cubed (not spreadable margarine))
• 400 g Biscoff spread
• 175 g dark chocolate chips

  (we used 70%)
• 100 ml dairy free milk

  (we used almond milk [https://geni.us/avvalmondmilk])
• 16 Biscoff Lotus biscuits
• 100 g Biscoff spread

Instructions

• 1 PREPARE.  Line a 20cm (8") baking tin with parchment paper.
• 2 MIX DRY INGREDIENTS.  In a bowl stir together the flour, salt and icing sugar
  [https://geni.us/avvicingsugar].
• 3 RUB IN THE COLD BUTTER.  Rub the cold butter into the flour mixture until
  combined and no large chunks of butter remain. 
  
  Note: The mixture should come together into a ball when squeezed between your
  fingers. If for any reason it does not then add 1/2 tsp of cold water, mix in
  and then try again to bring the mix together.
• 4 PRESS INTO THE BAKING TIN.  Transfer the mixture into the lined baking tin and
  press it down firmly to create an even layer.
  
  Tip: Wet your fingers lightly to help you press the mixture down without picking
  up crumbs. Ensure it is firmly pressed into the tin; you could use the flat base
  of a drinking glass to help with this.
• 5 CHILL THE DOUGH in the fridge for 30 minutes.
• 6 PREHEAT the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
• 7 BAKE the shortbread for 20 minutes until just starting to colour. Leave the
  shortbread in the tin after baking.
• 8 WARM THE BISCOFF SPREAD [https://geni.us/avvbiscoffspread] gently in a saucepan
  until it has loosened to a pourable consistency.
  
  Note: Don't let it get hot otherwise it may turn lumpy, you want it to be just
  warm enough to be able to pour on top of the shortbread.
• 9 POUR THE BISCOFF SPREAD [https://geni.us/avvbiscoffspread] OVER THE SHORTBREAD
  and smooth it out to the edges to create an even layer. Put the Biscoff topped
  shortbread in the freezer for around 15 minutes, or until the Biscoff layer has
  cooled and set. 
  
  Note:  It doesn't need to be frozen, this step is just to speed up the setting
  of the Biscoff layer.
• 10 MELT THE CHOCOLATE.  Heat a small saucepan of water to a simmer and place a
  heatproof bowl over the top to create a 'bain-marie'. Add the chocolate to the
  bowl and allow it to melt gently.
• 11 Once the chocolate has melted stir in the dairy free milk until the mixture is
  glossy and fully combined.
• 12 POUR THE MELTED CHOCOLATE OVER THE BISCOFF topped shortbread and spread it out
  to the edges with a pallet knife or spoon.
• 13 CHILL.  Put the baking tin in the fridge for around 4 hours or until fully set.
• 14 SLICE.  Once fully set, remove the millionaires shortbread from the baking tin.
  Heat a sharp knife [https://geni.us/avvchefsknives] in some hot water, wipe it
  off and then slice the shortbread into 16 even squares. 
• 15 DECORATE.  Pipe a small amount of chilled Biscoff spread
  [https://geni.us/avvbiscoffspread] into the centre of the top of each shortbread
  square and place a Lotus biscuit on top of each to decorate. For a clean cut,
  rinse the knife in hot water and dry it off in between slices.
• 16 TO STORE.  These Biscoff Millionaire Shortbreads are best kept in the fridge to
  keep the Biscoff layer firm.

Nutrition Info