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This Biscoff Millionaire Shortbread offers a unique twist on the classic treat, pairing a buttery vegan shortbread base with a layer of smooth Biscoff spread and a glossy chocolate topping. This easy vegan traybake requires just 8 ingredients and is the perfect treat for satisfying your sweet tooth.
If you love Millionaire Shortbread, we hope you’ll love this Biscoff Millionaire Shortbread too! It takes the classic caramel shortbread slice and swaps the caramel for a layer of creamy, cinnamon-infused Biscoff spread – a tasty upgrade for Biscoff lovers.
This easy vegan traybake features a crisp and buttery vegan shortbread base, a smooth Biscoff filling and is topped with a layer of dairy free chocolate. It’s simple to make, requires only 8 ingredients and requires minimal active time to prepare – most of the time is just waiting for the layers to set!
So, whether you’re looking for an indulgent homemade treat, a gift that’s easy to share, or a fun twist on the British classic caramel slice, this recipe is for you.
Keep reading for step-by-step instructions, success tips, and FAQs to help you whip up a batch of these crowd-pleasing Biscoff Millionaires Shortbread Slices.
Quick Links:
- The full recipe
- The video recipe
- Why you’ll love this recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- FAQs
- Other delicious recipes like this one
If you fancy creating a range of vegan treats to accompany these vegan Biscoff Millionaire Shortbread, here are some others that are made for sharing:
- These Healthy Millionaire’s Shortbread are one of our most popular recipes! Pairing a no-bake oat biscuit base with date caramel and a creamy vegan dark chocolate topping.
- Simple 6-ingredient Chocolate Chip Shortbread Cookies – a buttery vegan treat that’s perfect for the afternoon tea break!
- For our fruit-lovers, these White Chocolate Raspberry Blondies are fudgy and sweet with a pop of fresh raspberry. A popular recipe for good reason!
- Perfected with over 20 recipe tests, our Fudgy Vegan Chocolate Brownies are a recipe we’re super-proud of. They’re rich, chewy and can be frozen for a quick grab-and-go treat.
Why you’ll love this Biscoff Millionaire Shortbread
Easy to make and minimal prep. With just 8 ingredients and 30 minutes of active prep time, this vegan Biscoff Millionaires Shortbread recipe is low-effort and great for beginners.
A delicious twist on a British classic. We use ready-made Biscoff spread for the middle layer of these shortbread slices. So, no need to make caramel or battle with a candy thermometer!
Perfect for sharing. This vegan traybake makes 16 slices and it transports well, making it ideal for parties, gifts or bake sales. I’ve made this numerous times as a gift!
Make-ahead. These millionaire slices store well in the fridge and can even be frozen, making them a convenient and delicious treat.
How to make these Biscoff Millionaire Shortbread
Ingredients
Here are the 8 ingredients that you’ll need to make these vegan Biscoff Millionaire Shortbread:
Plain flour. Also known as all-purpose flour.
Icing sugar. Also known as powdered sugar.
Salt.
Vegan block butter. It’s important to use the more solid block variety, rather than a spreadable margarine.
Lotus Biscoff spread. We used the smooth variety of this cookie butter to replace the soft caramel layer of a traditional Millionaires Shortbread Slice. You’ll need 500g in total so buy the larger 700g jar or two of the smaller 400g jars.
Dark chocolate. We used a good quality 70% dark chocolate chips but you can use your favourite variety of chocolate. If you’re using a chocolate bar rather than chips, just chop it up into small pieces.
Dairy free milk. We used almond milk but another variety of neutral-flavoured dairy free milk will also be fine (such as oat milk).
Lotus Biscoff biscuits. You can use the popular rectangular Biscoff cookies or the round filled sandwich Lotus biscuits (just check they are labelled vegan in your country).
Substitutions and Variations
Prefer white chocolate? You can switch out the dark chocolate topping for vegan white chocolate (or milk chocolate) instead, to create an extra sweet treat.
Fancy a crunch? Swap the smooth Biscoff spread for the crunchy variety for a Biscoff traybake with a bit of crunch.
Create a marbled chocolate topping by melting some vegan white chocolate and using a piping bag to pipe it in horizontal lines over the top of the melted dark chocolate layer. Then drag a clean toothpick from top to bottom, to create a marbling effect. Check out our Biscoff Tarts recipe for step-by-step images on how to do this!
Equipment
You’ll need the following equipment to make this recipe:
- A 20cm (8″) Square Baking Tin, ideally with a removable base
- Non-stick parchment paper for lining the tin
- Everyday kitchen utensils, bowls and a saucepan
- We recommend using a digital kitchen scale rather than cup measurements for this recipe.
Step-By-Step Instructions
Here is a basic summary of the steps involved in this Lotus Biscoff Millionaire Shortbread recipe. Make sure to head to the recipe card below for the full recipe and detailed instructions.
MAKE THE SHORTBREAD
STEP 1. Stir together the dry ingredients (flour, salt, sugar).
STEP 2. Rub in the cold butter until the mixture resembles large breadcrumbs.
Note: You can use a food processor to perform steps 1 and 2 if you prefer.
Tip: The mixture should come together when squeezed between your fingers. If it does not, add 1/2 tsp cold water, mix in and try again.
STEP 3. Press the shortbread into a lined tin into an even layer.
Tip: Wet your fingers lightly to help you press the mixture down. You could also use the base of a drinking glass to press the mixture down.
STEP 4. Chill the dough for 30 minutes in the fridge.
STEP 5. Bake in a preheated oven (170°C fan / 190°C conventional / 375°F / gas mark 5) for 20 minutes until just starting to colour. Leave the shortbread in the tin once baked.
MAKE THE BISCOFF LAYER
STEP 6. Warm 400g Biscoff spread gently in a saucepan until it has loosened into a pourable consistency.
Tip: Try not to over-heat the Biscoff spread otherwise it can turn lumpy. If it does, you can still use it but it won’t be pourable so you’ll need to spread it out using a spoon or spatula.
STEP 7. Pour the Lotus Biscoff spread over the shortbread layer and smooth it out to the edges of the pan. Freeze for 15 minutes or until the Biscoff layer has set.
MAKE THE CHOCOLATE LAYER
Once the Biscoff layer has set, move on to the chocolate layer.
STEP 8. 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 chips/chopped chocolate to the bowl and allow it to melt.
STEP 9. Once the chocolate has melted, stir in the dairy free milk until the mixture is glossy.
STEP 10. Pour the melted chocolate on top of the Biscoff layer and spread it out to the edges of the pan.
STEP 11. Place the baking tin in the fridge for around 4 hours, or until fully set.
DECORATE
Once the chocolate layer has fully set, it’s time to decorate.
STEP 12. Once fully set, remove the Biscoff Millionaire Shortbread from the fridge and slice it into 16 squares using a hot, clean knife.
STEP 13. To decorate each Biscoff Millionaire Slice, pipe a small amount of chilled Biscoff spread into the centre of each square on top of the chocolate, and place a Lotus Biscoff biscuit on top to decorate.
Store these Lotus Biscoff Millionaire Shortbreads in the fridge, to keep the layers firm.
How to Serve
From the fridge or at room temperature. These Lotus Biscoff Shortbread Slices can be served straight from the fridge for a firm texture or at room temperature for a softer, caramel-like texture to the Biscoff.
What flavours pair well with these Biscoff Millionaire Shortbread Slices? The cinnamon spice Biscoff flavour pairs well with the buttery, creamy flavour of the shortbread and the richness of dark chocolate. Biscoff and coffee are a match made in heaven, so serve a Biscoff Millionaire Slice alongside an espresso for the perfect pairing.
How to Store
Once this Biscoff Millionaires Shortbread has been cut up into slices and decorated, place the slices in an airtight container and refrigerate for up to 3 days.
Alternatively, you can freeze the slices without the biscuit decoration. Wrap the slices tightly in aluminium foil or eco cling film and place in an airtight container in the freezer for up to 1 month.
Success Tips
Press the shortbread dough down firmly. For best results, use the base of a drinking glass to compact the shortbread mixture evenly into the baking tin and into the corners. This helps to prevent crumbling when being cut.
Don’t overheat the Biscoff spread. Warm the Lotus Biscoff spread gently in a saucepan over low heat until it reaches a pourable consistency. Avoid overheating as this can turn the spread lumpy, which will make it more difficult to spread on top of the shortbread.
Use a hot, sharp knife when slicing. Once you’ve tried this tip for cutting your traybakes (particularly chocolate based goods), you won’t turn back! Pick a long, sharp knife and run it under hot water for a minute or so. Wipe it dry and then slice the Millionaire Shortbread into squares, for clean, smooth edges. Rinse the knife in hot water and wipe dry in between each cut.
FAQs
What is the difference between Millionaire and Billionaire Shortbread?
Millionaire shortbread usually has a caramel layer, whereas Billionaire shortbread often uses a more complex filling, such as salted caramel, or extra layers such as praline ganache.
So, this Biscoff Millionaire’s Shortbread is a billionaire shortbread of sorts with the addition of a Biscoff layer and toppings to decorate!
What happens if you melt Biscoff spread?
When Lotus Biscoff spread is gently warmed, it becomes smooth and pourable, making it easy to layer over shortbread of fill tarts. However, be aware that overheating can cause it to turn grainy or lumpy.
Is Millionaire Shortbread British?
Yes! Millionaire Shortbread is a traditional and popular British traybake, taking it’s inspiration from Scottish shortbread.
Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate pairs beautifully with the spiced-flavour of Biscoff, and using it to top this Millionaire Shortbread will create a sweeter and creamier version.
If white chocolate and Biscoff sounds like the dream combination, check out our White Chocolate Biscoff Cake Pops which are completely delicious and entirely vegan!
How many calories are in a slice?
Each slice of these Biscoff Millionaire Shortbread contains approximately 427 calories, so this delicious and indulgent treat is best enjoyed in moderation.
More Vegan Biscoff Recipes
- These simple Biscoff Tarts are made with our crisp 4-ingredient pastry shells and a no-bake Biscoff filling.
- These White Chocolate Biscoff Cake Pops are a real crowd pleaser! They’ve got a vanilla sponge cake and Biscoff centre with a white chocolate and Biscoff crumb coating.
- Our No-Bake Biscoff Mini Cheesecakes are a great make-ahead dessert and use just 5 ingredients.
I hope you LOVE this recipe for Biscoff Millionaire Shortbread! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Video Recipe:
The Full Recipe:
Lotus Biscoff Millionaire Shortbread (Vegan Recipe)
Ingredients
Shortbread layer:
- 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))
Biscoff layer:
- 400 g Biscoff spread
Chocolate layer:
- 175 g dark chocolate chips (we used 70%)
- 100 ml dairy free milk (we used almond milk)
To decorate:
- 16 Biscoff Lotus biscuits
- 100 g Biscoff spread
Equipment
- 20cm (8") Square Baking Tin (with a removable base)
Instructions
- PREPARE. Line a 20cm (8") baking tin with parchment paper.
- MIX DRY INGREDIENTS. In a bowl stir together the flour, salt and icing sugar.175 g plain flour, 50 g icing sugar, 1/2 tsp salt
- 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.150 g vegan block butter
- 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.
- CHILL THE DOUGH in the fridge for 30 minutes.
- PREHEAT the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
- BAKE the shortbread for 20 minutes until just starting to colour. Leave the shortbread in the tin after baking.
- WARM THE BISCOFF SPREAD 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.400 g Biscoff spread
- POUR THE BISCOFF SPREAD 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.
- 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.175 g dark chocolate chips
- Once the chocolate has melted stir in the dairy free milk until the mixture is glossy and fully combined.100 ml dairy free milk
- POUR THE MELTED CHOCOLATE OVER THE BISCOFF topped shortbread and spread it out to the edges with a pallet knife or spoon.
- CHILL. Put the baking tin in the fridge for around 4 hours or until fully set.
- SLICE. Once fully set, remove the millionaires shortbread from the baking tin. Heat a sharp knife in some hot water, wipe it off and then slice the shortbread into 16 even squares.
- DECORATE. Pipe a small amount of chilled Biscoff spread 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.100 g Biscoff spread, 16 Biscoff Lotus biscuits
- TO STORE. These Biscoff Millionaire Shortbreads are best kept in the fridge to keep the Biscoff layer firm.
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
