Ingredients
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0.5 kg 1 lbs 2 oz kg Vermeiren traditional biscuit crumb 0-8mm. Grinded & Unsifted
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0.185 kg 0 lbs 7 oz kg Ballyrashane Unsalted Butter 20x500g
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0.7 kg 1 lbs 9 oz kg IRCA Toffee D'or Caramel
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0.35 kg 0 lbs 12 oz kg Lotus Biscoff Spread
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0.9 kg 1 lbs 16 oz kg IRCA Coverdecor White Chocolate
Christmas Biscoff Millionaire Shortbread
A festive biscoff twist on the classic Millionaires Shortbread!
Method
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1. Melt the butter and mix in the biscuit crumb
2. Press down biscuits into the tray firmly and put in the fridge to chill
3. Soften the caramel in the microwave
4. Soften the Biscoff spread in the microwave
5. Mix the caramel and Biscoff spread together
6. Take the biscuit base out the fridge and layer the caramel and Biscoff mixture on top
and return to the fridge
7. Melt the white chocolate in the microwave, take out about 100g and colour with red
food colouring
8. Pour the white chocolate over caramel and Biscoff layer and cover the whole layer
9. Spoon lines of the coloured red white chocolate onto the white and using a skewer
ripple the red into the white
10. Decorate (while the chocolate is still melted)
11. Put back into the fridge to set
12. Cut up and serve
