- 'Instagram famous' baker Eloise Head has shared her simple shortbread recipe
- It can be made with a few basic ingredients, without using an oven
- You'll need sugar, condensed milk, butter, Biscoff biscuits and golden syrup
- Photos of the shortbread have gone viral, with one woman calling them 'heaven'
By Alice Murphy For Daily Mail Australia
Published: | Updated:
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77 View comments'Instagram famous' baker Eloise Head has shared her simple recipe for Lotus Biscoff millionaire's shortbread, made from start to finish without using an oven.
It's the latest 'no bake' dessert from the founder of viral food blog FitWaffle Kitchen to sweep the internet, following a wildly popular Rolo cheesecake.
Ms Head, whowho became a social media sensation during the first Covid lockdown in early 2020 by sharing her creations online, makes the shortbread with basic ingredients such as butter, sugar, condensed milk and gold syrup.
The London baker describes the shortbread as having a rich, buttery biscuit base topped with homemade salted caramel and a white chocolate Biscoff topping.
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'Instagram famous' baker Eloise Head has shared her simple recipe for Lotus Biscoff millionaire's shortbread (pictured), made from start to finish without using an oven
Photos and videos of the treats, which have racked up almost 20,000 'likes' since they were uploaded to Instagram on April 9, have set mouths watering around the world.
'These sound like heaven,' one person replied.
Another added: 'Oh my days, might need to make these soon!'
Ms Head makes the base by mixing 250 grams of melted butter with 550 grams of Biscoff biscuits, then presses the mixture into the base of an eight centimetre cake tin.
Ms Head says it's important to finely crush the biscuits before pressing them as firmly as possible into the tin to avoid the base falling apart when cut.
Photos and videos of the treats (pictured), which have racked up almost 20,000 'likes' since they were uploaded to Instagram on April 9, have set mouths watering around the world
Eloise Head (pictured) built a mammoth Instagram following during the first Covid lockdown by sharing her simple tricks for making decadent desserts
She leaves the tin in the fridge and moves on to the caramel filling, which she makes by mixing a tin of condensed milk with 90 grams of butter, 100 grams of light brown sugar and one generous tablespoon of golden syrup over a low heat until fully combined.
Once smooth, the caramel should be blasted on a medium to high heat for about 90 seconds until it thickens.
Ms Head then pours the mixture over the refrigerated base, smoothing the top with the back of a spoon.
Once the caramel has set, she melts 250 grams of white chocolate with 100 grams of Lotus Biscoff spread and pours it on top, finishing with another drizzle of melted Biscoff for decoration.
Recipe for 'no bake' millionaire's shortbread
Ingredients
For the base
550g Lotus Biscuits, finely crushed
250g unsalted butter, melted
For the caramel
1 tin (397g) condensed milk
90g unsalted butter
100g light brown sugar
2 tsp salt
1 tbsp golden syrup
For the topping
250g White chocolate
100g Biscoff spread + 50g for the swirl
Method
1. Mix butter with crushed Biscoff biscuits and press into greased 8cm tin.
2. Mix condensed milk with butter, brown sugar, salt and golden syrup over a low heat, stirring until fully combined.
3. Continue to stir caramel on a higher heat until it thickens.
4. Pour mixture over refrigerated base, smoothing the top with the back of a spoon.
5. Melt white chocolate and Biscoff and pour over the top, with an extra swirl of Biscoff for decoration.
Source: FitWaffle Kitchen
Coronavirus LockdownsLondon
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