Sweet

Millionaires Shortbread

20170212_212004Another healthy recipe…I’ve been meaning to try this for a while (I’ve never made it before) and came across it whilst I was scouring Pintrest for recipe ideas a couple of weeks ago. Apparently this is the ‘ultimate millionaires shortbread’ although I have nothing to compare it to so you will have to be the judge of that. This is a James Morton recipe from The Happy Foodie

Ingredients

For the shortbread base

  • 100g / 3.5oz salted butter, softened
  • 50g / 1.75oz caster sugar
  • 150g / 5.25oz plain flour

For the caramel

  • 200g / 7oz condensed milk
  • 150g / 5.25oz salted butter
  • 50g / 1.75oz caster sugar
  • 50g / 1.75oz golden syrup

For the chocolate topping

  • 200g / 7oz dark chocolate (70–80% cocoa solids)

Start by preheating the oven to 160C / 140C fan / Gas 3 and grease and line an 8 inch square brownie tin with baking paper.

Next step is to make the shortbread. Using a wooden spoon, combine the butter with the sugar in a large bowl until it forms a paste then add the flour and gently mix it all together. Use your hands to work the mix until it mops up all the crumbs – don’t be tempted to add any liquid. Pour this into the tin and press it as flat as you can, making sure you get to the corners and edges. Bake this for 10 – 15 minutes or until it is just starting to go golden brown at the edges – mine took about 20 minutes. Leave the shortbread to cool in the tin whilst you make the caramel.

Put all the caramel ingredients into a saucepan and place on a medium-high heat, stirring gently. Keep a close eye on this as you will need to keep stirring it. If you start to see little slivers of brown where it has stuck to the bottom of the pan, stir them in vigorously and turn the heat down to low-medium. Simmer gently until it is a colour that you like or at least golden brown.

When its done, pour the caramel onto the biscuit base and spread it over the top with a knife. To even out the surface, pick up the tin and drop it onto the counter top with a bang. I was a bit unsure about this in case it broke the base but followed the instructions! Leave this to cool for at least an hour (or overnight) before adding the chocolate topping.

20170212_212130

 

Break about three-quarters of the chocolate into a microwaveable bowl and chop the rest very finely.  Melt the chocolate in a microwave on full power for 15 seconds at a time, stirring in between (or melt over a bowl of simmering water). Once melted, add your finely chopped chocolate and stir until they are combined. I’m not sure what you gain by doing this – answers on a postcard please – I just melted all the chocolate together…!

Pour it onto your cooled caramel surface and spread gently. Again, to even the surface, pick it up and drop it onto your counter top, or give it a shake in the tin. Leave it to set for another hour (NEVER in the fridge), before slicing into squares.

This was actually quite rich so I cut it into smaller pieces than on the photo – my husband agreed and he has a sweet tooth! There was a lot of waiting in between each layer which did drag it out a little (I was in the kitchen all day doing various cooking bits) so I think the next post will be a bit more straightforward! That said, the millionaires shortbread was really nice and I would make it again but its definitely not the healthiest!

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