Millionaire's Shortbread is always a crowd favourite. I've never met a person who says they don't like it. It's perfect for a big, indulgent treat or as a little nibble, and you really can't beat the combination of shortbread, caramel and chocolate.
Whilst the classic is always the best, and I still love the recipe I used for my Easter themed set last year, I wanted to put a little spin on it and make it my own. I've always got a good shortbread recipe up my sleeve, and I knew what would really set this Millionaire's Shortbread off was not just a good biscuit base, but some salted caramel sandwiched between it and the glorious chocolate on top.
Salted caramel is massive right now. It's definitely a trend, popping up in ice cream flavours, sauces, cakes, popcorn, everywhere. Now, I'm not complaining at all. I love this trend! Who know that adding a dash of salt could transform an already loved sweet treat into something even better? I mean, you know that in cooking, seasoning is essential, so it would make sense that it would apply somewhere in baking too. Still, it blows my mind just a little that it works so well.
Enough of my blabbing. Get the recipe below and enjoy!
INGREDIENTS
For the shortbread:
250g plain flour
75g soft, light brown sugar
180g butter, softened
For the caramel:
80g butter
80g light muscavado sugar
600g condensed milk
2 level tsp sea salt
For the topping:
300g milk chocolate, melted
100g white chocolate, melted
METHOD
Preheat the oven to 180˚C. First, make the shortbread base. In a bowl, mix the flour and sugar. Add the butter and rub it in with your fingers until the mixture resembles fine breadcrumbs. Knead into a dough and press into a lightly greased, square tin (silicone is best as the whole thing is easier to pop out later). Put into oven for 20 minutes, until golden brown.
Make the caramel by putting all the ingredients, except the salt, into a pan. Place on the hob on a low heat until all the butter is melted and the sugar is fully dissolved. The mixture should be smooth and silky at this point. Turn the heat up until the mixture boils. Let it do this for 3-5 minutes, or until it's thickened, then add the salt. Pour over the shortbread base and leave to set in the fridge.
To make the topping, melt the milk chocolate and pour over the set caramel. Melt the white chocolate and put into a piping bag or bottle with a small, round nozzle. Draw lines (in one direction only) with the white chocolate, about 1cm apart, over the milk chocolate. Before it sets, trail a skewer through the lines in the opposite direction to create the desired pattern. Leave to set in the fridge.
Cut into equal sized rectangles and indulge!
When did you last have Millionaire's Shortbread? Are there any variations of it you enjoy?
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