Decadent Millionaire's Shortbread
For those with a sweet tooth and a taste for luxury. Decadent Millionaire's Shortbread. A simple recipe that will have your friends begging for more. Yum!
Ingredients
- For the Shortbread Base
- 5.25 oz unsalted butter Metric - 150 grams
- 2.5 oz golden caster sugar Metric - 60 grams
- 7.5 oz plain flour Metric - 210 grams
- 1 pinch of salt
- For the Caramel Filling
- 5.25 oz unsalted butter Metric - 150 grams
- 5.25 oz golden caster sugar Metric - 150 grams
- 8.5 fl oz condensed milk Metric - 250 ml
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- 1 pinch of salt
- 8.5 oz milk chocolate Metric - 240 grams
Instructions
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First, gather the ingredients together for the shortbread base.
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Tip the butter and sugar into a mixing bowl and mix together until fluffy in texture.
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Add the flour and salt and mix in until the mixture forms a crumble like texture.
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Lay greaseproof baking paper in a 34cm x 22cm or equivalent baking tray ensuring the paper reaches over the sides of the tray.
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Preheat the oven to 190C / 170C Fan.
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Tip the crumble mixture into the tray.
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Pat down the crumble so it fills the base of the whole tray. Use a wooden spoon or the side of a small glass to push down the mixture.
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Put the shortbread in the oven and bake for 15-10 minutes until the top starts to colour. Remove from the oven and leave to cool.
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While the shortbread is cooling start the caramel filling by gather in all of the ingredients together.
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Place all of the ingredients into a suitably sized saucepan and bring up to the boil slowly. Keep stirring all of the time to ensure the caramel does not stick to the bottom and burn.
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Once the caramel starts to boil and colour then remove from the heat. If you have a sugar thermometer the correct temperature to remove the pan from the heat is 107C.
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Pour the hot caramel over the cooled shortbread and roll it around until it evenly covers all of the biscuit base. Leave this cool.
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Now, prepare the chocolate by melting it in a mixing bowl over a bain marie.
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Once melted pour the melted chocolate over cooled caramel and roll the tray until the chocolate has covered all parts.
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Leave to cool to room temperature and then for at least 2 hours in the fridge., preferably overnight.
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Once cooled take the whole Millionaire's Shortbread and, using a ruler, measure the size of portions you want to cut and score the top of the chocolate with a small sharp knife.
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Next, place a large kitchen knife in boiling water for a couple of minutes and then use this to cut the Millionaire's Shortbread into portions. Keep reheating the knife as required and make sure it is wiped dry before cutting.
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And there you have it. Decadent Millionaire's Shortbread for all of the family. Providing you don't eat it first! Yum!!
