A Wellington square, also known as millionaire shortbread, is believed to have originated in Scotland - the ‘millionaire’ prefix implying an upgrade and level of decadence. Shortbread originated around the 12th Century but the biscuit we know now is attributed to Mary Queen of Scots in the 16th Century.

These indulgent bites are usually made with a homemade shortbread base, a caramel centre and topped with plain chocolate but I've used Lotus Biscoff biscuits for the base, flavoured the caramel with vanilla and topped with creamy Dairy Milk.

Biscoff is a speculoos biscuit created in 1932 by bakers Jan, Emiel and Henri Boone in Lembeke, a town in the north of Belgium. Made with natural ingredients, Jan named it Lotus after the flower that symbolises purity. Biscoff is a combination of the words biscuit and coffee as the flavours have complimentary profiles. In the 1950s they decided to wrap the biscuits individually and they soon became the go to biscuit to serve with coffee. Nowadays, 6 billion are produced every year and sold worldwide.

Caramel has been around for over a thousand years and believed to have been invented by the Arabs mixing sugar and water to create a crystalised liquid. It was originally made as a beauty product rather than as a sweet.

Dairy Milk tastes different depending on which country one is in. Cadbury adapt the taste to that which local consumers are accustomed and so the bars sold in the US taste sweeter and less caramelly than those in the UK.