Millionaires Shortbread

Morning everybody! How are you all today? I’m on my half term holiday this week and after spending yesterday tucked under my duvet on the sofa nursing a hangover and marking all my books I’m happy to say I’ve got the rest of this week completely work-free! 🙂 I’ll be spending the next two days in Bristol doing some sightseeing and then I’m back to London to do a bit of exploring around areas I’ve not been to yet, Brixton is definitely on my list but does anyone else have any places they love to visit in either Bristol or London?

I’ve been wanting to make this recipe for a loooong time and to be quite honest, I’m not quite sure what took me so long, but I’m so glad I finally got round to it! These little bites of deliciousness were baked along with my Lemon & Raspberry Layer cake for a tennis club event but I was sneaky enough to hold back a few – for testing purposes obviously – for me and the family. We all agreed that both the size of the bites along with the dark chocolate in the topping stopped the shortbread from being too sickly but if you have a super sweet tooth, you can use just milk chocolate for your top layer.

I did add a little bit of homemade salted caramel that had been hanging around in the back of the fridge for quite a while now – there was only two tablespoons worth added so I haven’t added it to the recipe below (which was adapted from Mary Berry’s recipe) but the subtle saltiness that came through was enough for me to want to try out a recipe using only salted caramel in the near future 🙂

I hope you enjoy this recipe as much as I did, let me know how it goes for you!

Ingredients (Makes 24 squares)

For the shortbread:

125g Plain Flour

40g Caster Sugar

90g Unsalted Butter, softened

For the caramel:

1x 397g Can Condensed Milk

For the chocolate topping:

100g Milk Chocolate, chopped into squares

100g Dark Chocolate, chopped into squares

25g White Chocolate, chopped into squares

Recipe

For the shortbread:

– Preheat the oven to 180C/16OC Fan/350F and line your preferred shortbread tin (I used an 8 inch square tin) with greaseproof paper).

Mix the flour and sugar in a large mixing bowl and make sure it is thoroughly combined.

Rub the butter into the mix with your fingers until it resembles fine breadcrumbs. Continue to work this mixture until it comes together and forms a dough that doesn’t crumble when pressed. (You might think that this is never going to happen but trust me, out of nowhere your dough will form and you will heave a huge sigh of relief)

Press the dough into the base of the tin until you have an even layer and prick lightly with a fork.

Leave to chill in the fridge for 30 minutes whilst you preheat the oven to 180C/160C Fan/350F.

After 30 minutes, place the shortbread into the centre of the oven and bake for 25-30 minutes until lightly browned (start checking after 25 minutes as ovens vary).

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Once the shortbread is cooked, allow to cool in the tin and get on with making the caramel.

For the caramel:

I went old school (also read lazy) for my caramel layer and used a good old tin of condensed milk.

Simply place the tin of condensed milk in a largish sauce pan and fill with enough cold water to just reach the top of the tin. Bring the water to the boil before reducing the heat to medium.

Leave the tin to lightly boil away in the water for 2 – 2.5 hours, making sure that the pan never boils dry – just keep it topped up with water as and when is necessary.

When the 2 hours are up, remove the tin from the water and leave to cool for 10 minutes.

Once cooled, open the tin up and (whilst resisting to eat the whole can there and then with a spoon) pour the golden caramel over the cooled shortbread, levelling off with a palette knife or the back of a dessert spoon if you need to.

Transfer the shortbread & caramel to the fridge and leave for at least 45 minutes to cool and set a little.

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After these 45 minutes are up, start the chocolate topping.

For the chocolate topping:

Add the milk & dark chocolate chunks to a heatproof bowl and place the bowl on top of a saucepan filled half full with simmering water, making sure the bottom of the bowl does not touch the water and keeping the heat on low throughout. Leave the chocolate in the bowl to melt, stirring occasionally to make sure it melts evenly.

Once the chocolate is smoothly melted, remove from the heat and leave to cool down for around 5 minutes so it doesn’t melt the caramel when poured on top.

Whilst your waiting for the milk chocolate mix to cool, repeat the melting process with the white chocolate.

After the 5 minutes are up, give the melted chocolate a quick stir, remove the shortbread from the oven and pour the melted chocolate over the top of the caramel later.

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Once you’ve done this, the white chocolate should be melted so remove it from the heat and cool for 5 minutes again before pouring it into a sandwich bag and snipping a tiny hole in the corner of the bag.

Pipe parallel lines of white chocolate onto the milk chocolate layer (I forgot to photograph this part :() and immediately after, run a toothpick downwards through the lines to create the feathered appearance.

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Transfer to the fridge again for another 2 hours at least so that the chocolate has time to set and you don’t just get a melty chocolatey-gooey mess when you serve – believe me although this tastes great it doesn’t look all that appetising.

Once set, run a sharp knife around the edge of the tin and carefully lift the layered shortbread out. Use the same knife to cut the shortbread into squares and serve up with a nice cup of tea or (my favourite) a summery glass of Pimms.

* I find that dipping the knife into boiling water or holding above steam helps cut the shortbread smoothly and prevents the chocolate layer from cracking as you cut it.

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Helena x

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