Ingredients:
175g Shortbread biscuits
60g Butter
100g Milk chocolate
100g Dark chocolate
Extras:
Crushed biscoff biscuits
Method:
Step 1: Preheat, the oven to 180˚C and lightly grease a small baking tin I used for a 33x23cm swiss roll tin.
Step 2: First, add the biscuits to a food processor, blend until crushed into a powder. Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer.
Step 3: Bake the crust for about 6-8 minutes, then remove it from the oven and leave to cool in the tin.
Step 4: Melt the biscoff spread over a pan of gently low heat, stirring constantly until fully melted and soft. Pour on top of the biscuit base and allow to cool slightly.
Step 5: Next, melt the chocolate separately over a pan of gently simmering water or in a microwave for short bursts stirring every 15 seconds or so, and once fully melted pour on top of the biscoff layer. Make sure to spread it over evenly.
Step 6: Sprinkle some crushed biscoff biscuits on top and leave it to set in the fridge for 3-4hours, or overnight. Once set cut into your desired sizes and serve!
