Lotus Biscoff Millionaire Shortbread (Vegan Recipe)
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.
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Serves: 16
Calories: 427kcal
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
Recipe inspired by: UK /Belgium
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Please note: This recipe was originally posted in December 2021 and was updated in February 2025. The recipe video is based upon the original recipe.
Nutrition
Calories: 427kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Sodium: 228mg | Fiber: 1g | Sugar: 21g | Net Carbohydrates: 44g
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