Millionaire Shortbread

This was my first time making Millionaire Shortbread and I would say it was a success!

Every time I'm at a coffee shop that has these in their display I have to have one! One of my favorite places to get a square of Millionaire Shortbread is from a cafe in Windsor called Cinnamon Cafe.

It also has the best Chai Tea Latte ever! Okay maybe not ever, but it's better then Starbucks and I love me a Chai Tea Latte from Starbucks!

adapted from Home Bake by Eric Lanlard

Shortbread:
~ 175g unsalted butter, cut into small pieces, plus a little extra for greasing
~ 250g plain flour
~ 85g caster sugar

  1. Pre-heat your oven to 180*F (fan 160*C/350*F/gas mark 4)
  2. Lightly grease your pan. Lanlard says to use a 33 x 22cm (13 x 9in) Swiss roll tin. I used my silicone (I hate it) 9x9 in pan because I don’t have the other size. To grease it I just use the butter package easy peasy!
  3. Mix the flour and sugar together.
  4. Rub in the butter (with your hands! I love this part) until it resembles fine breadcrumbs.
  5. Knead the mixture until it looks like dough.
  6. Press mixture into the prepared pan.
  7. Prick the shortbread lightly with a fork.
  8. Bake for about 20minutes or until firm to the touch and very lightly browned.
  9. Cool in tin/pan whatever it is you used.

shortbread
Caramel:
~ 100g unsalted butter
~ 100g light muscovado sugar
~ 750g condensed milk

  1. Put all the ingredients into a pan and heat gently until sugar is dissolved.
  2. Bring to a boil, stirring all the time.
  3. Reduce heat and simmer, stirring continuously for about 5 minutes. Mixture should thicken slightly.
  4. Pour over shortbread.
Note: I found this a little confusing. Low heat, high heat, low heat and so on. It’s what I did, but I burnt it. I think my pan was too thin. I knew it was burning because after a stir I had some flecks in the mixture. Those shouldn’t be there it should be smooth and clear. It was usable though because I noticed it. Still tastes good….pan may take a bit to clean out though!!

caramel layer
Chocolate:
~ 200g milk or dark chocolate, broken into pieces

  1. Melt the chocolate
  2. Pour over caramel covered shortbread
Note: Everyone has different ways of melting chocolate. I always tend to use a glass bowl in a pan of simmering water. Before the chocolate is fully melted I remove it from the heat letting the hot chocolate do the rest of the melting. Hope that makes sense. Some people use the microwave. Use whatever method works for you!!

top layer chocolate


resource: Eric Lanlard

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