A slab of sweet stuff chopped into slices or squares gives you great foodie gift options. Or, just eat them all yourself!
No-bake Biscoff millionaire’s slice
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Raspberry and vanilla coconut ice
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RECIPES CATE DIXON AND SARAH AKHURST
Chocolate-orange crispy slab
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Rose, pistachio and white chocolate rocky road
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MAKES 18 bars or 36 bites V HANDS-ON TIME 40 mins TOTAL TIME 40 mins, plus 3 hrs’ chilling
NO-BAKE BISCOFF MILLIONAIRE’S SLICE
A buttery layer of caramel sandwiched between lightly spiced biscuit and sweet and sticky white chocolate – what better way to wish someone a Merry Christmas!
For the base
◆ 300g Lotus Biscoff biscuits
◆ 1 tsp ground cinnamon
◆ 150g unsalted butter, plus extra to grease
For the caramel
◆ 150g light muscovado or light brown sugar
◆ 150g butter
◆ 1 x 397g tin condensed milk
For the topping
◆ 250g white chocolate, chopped
◆ 50g Biscoff smooth spread
1 Grease and line a 20cm-square loose-based baking tin with butter and baking paper.
2 Blitz the biscuits and cinnamon in a food processor, or place in a bowl and crush with the end of a rolling pin until you have a fine crumb. Melt the butter and stir into the biscuit crumbs until evenly coated. Tip into the prepared tin, smooth and press down with the back of a spoon. Chill in the fridge for 1 hour or for 20 minutes in the freezer, until set.
3 About 15 minutes before the biscuit base is chilled, make the caramel. Gently heat the sugar and butter in a large, heavy-based saucepan over a medium heat, stirring until melted. Add the condensed milk, bring to the boil and cook for around 10-15 minutes, stirring continuously, until it is a pale caramel colour and thickened. It should read roughly 110°C on a sugar thermometer and form a soft, pliable ball when a little is dropped into a bowl of cold water. Don’t worry if there are specks of darker caramel throughout, this will add to the taste and texture. Pour over the biscuit base, tilting the tin until you have a smooth, even layer. Chill in the fridge for 1 hour or for 20 minutes in the freezer.
4 For the topping, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Warm the biscuit spread for 10 seconds in the microwave then stir until smooth. Pour the chocolate over the set caramel, tilting the tin for an even coverage, then drizzle over the Biscoff spread. Use a cocktail stick to swirl the spread into the chocolate for a marbled effect. Chill in the fridge until set, roughly 1 hour, then allow to soften for 20 minutes at room t
