1. Preheat oven to 160C fan-forced (170C conventional).

2. Line a lamington tin (about 30cm x 20cm x 3cm) with baking paper, making sure it hangs over the sides to help make lifting the slice out nice and easy.

3. For the shortbread base, add all the ingredients plus a pinch of salt to a bowl and stir to combine. Press down into the prepared tin and pop in the oven for 30 minutes or until lightly golden, then set aside.

4. For the caramel, add the butter, sugar and condensed milk to a saucepan and place over medium heat. Stir vigorously to combine, then cook for up to 5 minutes or until the mixture has thickened considerably and starts to come away from the sides of the pot. Remove from the heat and stir through the salt and Biscoff spread. Pour the caramel over the cooled shortbread base. Spread it out using the back of a spoon and pop in the fridge for about 2 hours to set.

5. Gently add a layer of 8 Biscoff biscuits on top of the caramel – I like to space them out. Melt the milk chocolate and pour it over the biscuit layer. Pop in the fridge for 30 minutes or until touch-dry.

6. Melt the dark chocolate and set aside. Gently repeat the layering process with 8 of the remaining biscuits then pour over the melted dark chocolate. Pop in the fridge for another 30 minutes or until touch-dry.

7. Press another 8 biscuits into the chocolate. Return to the fridge to set completely (about 2 hours).

8. Remove from the fridge for at least 15 minutes before slicing. Crumble over a few Biscoff biscuits and slice with a hot wet knife.

If you like this recipe, try my one-pot Biscoff chocolate puddings or my chocolate, caramel and cashew slab.