Put coconut flour, coconut oil and agave syrup in a large bowl and mix with your hand until combined and when squashed the dough stays together like regular shortbread would. You could also mix it in a food processor if you prefer.
Line square baking tin (24cm/8inch) with some greaseproof paper for easier removal of your millionaire’s shortbreads once set.
Tip the dough mixture onto prepared baking tin and press it evenly onto the bottom with your fingers or with the back of the spoon.
Put the baking tin in the freezer while you prepare your Biscoff spread layer.
Weigh out the desired amount of Biscoff Spread into the small saucepan and melt it over low heat stirring constantly. I’ve used 250g/8.8oz but feel free to use more.
Take baking tin with the biscuit base out of the freezer and pour in melted Biscoff spread over it. Put it back in the freezer to set as you prepare your chocolate layer.
Melt your chocolate in a small pan over low heat stirring constantly or if you prefer in a heat proof bowl set over a pan with simmering water (so called Bain Marie method). Once melted let it cool ever so slightly.
Take your tin out of the freezer and make sure Biscoff spread has set nicely. Pour melted chocolate over it spreading it out evenly with a spoon.
Crumble couple of Biscoff Lotus biscuits over the chocolate and press them in gently.
Pop the tin in the fridge for approx. 30 minutes for the chocolate to set, slice and enjoy!