Buttery vegan shortbread topped with silky smooth cinnamon-infused Biscoff spread and a layer of glossy dark chocolate, finished off with more Biscoff spread and a Lotus biscuit. These Biscoff Billionaire’s Shortbreads are easy to make, taste divine and make a wonderful gift for a friend or a party treat.
The vegan shortbread is made with just 4 simple ingredients which transform into a crisp, buttery, moreish biscuit layer. Up next for an easy and delicious middle layer is the glorious Biscoff spread with it’s creamy texture and the lightly spiced flavour that we all know and love. Top that with a glossy mix of dark chocolate and dairy free milk to form an easy to cut chocolate layer that’s decorated with even more Biscoff. Absolutely scrumptious!
These Biscoff Billionaire’s Slices have:
A beautifully buttery shortbread base
With a delicate cinnamon flavour centre
Pairing with a creamy dark chocolate topping
They make a sweet and smart gift for a friend
And taste absolutely dreamy!
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Biscoff Billionaire’s Shortbread Recipe:
Biscoff Billionaire's Shortbread
- 175 g plain flour
- 50 g icing sugar
- ½ tsp salt
- 150 g vegan block butter (cold and cubed*)
- 400 g Biscoff spread
- 175 g 70% dark chocolate chips
- 100 ml dairy free milk
- 16 Biscoff Lotus biscuits
- 100 g Biscoff spread
- Line a 20cm (8") baking tin with parchment paper.
- In a bowl stir together the flour, salt and icing sugar.175 g plain flour, 50 g icing sugar, 1/2 tsp salt
- Rub the cold butter into the flour mixture until combined and no large chunks of butter remain.150 g vegan block butter
- The mixture should come together 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.
- Transfer the mixture into the lined baking tin and press it in firmly to create an even layer. Wet your fingers lightly to help you press the mixture down without picking up crumbs. Ensure it is firmly pressed into the tin.
- 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 400g Biscoff spread gently in a saucepan until the consistency has loosened slightly. Don't let it get hot, you want it to be just warm enough to be able to pour on top of the shortbread.400 g Biscoff spread
- Pour the warmed Biscoff spread over the shortbread and smooth it out to the edges to create an even layer. Put the shortbread/Biscoff in the freezer until the Biscoff layer has cooled and set (approx 15 minutes). It doesn't need to be frozen, this step is just to speed up the setting of the Biscoff layer.
- Heat a small saucepan of water to a simmer and place a bowl over the top to create a 'bain-marie'. Add the chocolate to the bowl and allow it to melt gently.175 g 70% 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 chocolate mixture on top of the Biscoff layer and spread it out to the edges with a pallet knife or spoon.
- Put the baking tin in the fridge for around 4 hours or until fully set.
- Once fully set, remove the billionaire's shortbread from the baking tin. Heat a knife in some hot water, dry it off and then slice the billionaire's shortbread into 16 squares.
- Pipe a small amount of Biscoff spread into the centre of the top of each shortbread square and place a Lotus biscuit on top of each to decorate.100 g Biscoff spread, 16 Biscoff Lotus biscuits
- These Biscoff Billionaire's Shortbreads are best kept in the fridge to keep the Biscoff layer firm.