October 14, 2013

Salted Caramel Millionaire's Shortbread

requests were coming in thick and fast for a caramel shortbread that beat those in Pret, Eat and Cafe Nero. Demand was high and I only had one baking tray, meaning from this point forth, I may have to start bulk buying baking equipment to satisfy the needs of the sugar crazy.

This three layer delight of pretty much pure sugar was one of the best recipes I have found. The caramel set thick and gooey, the chocolate cut without splintering and the shortbread had that "je ne sais quoi" about it that meant it was melt-in-the-mouth deliciousness.

Half the batch was shipped to Leeds to delight three wonderful people, a quarter traveled into central London on the tube to find its way to the lips of colleagues and the rest was simply a home delight.

I used a cocktail stick to weave a white chocolate swirl on top and added extra salt to complement the sickly sweetness. Why not make a banana caramel and turn them into Banoffee Millionaire's Shortbread or peanuts to add another texture into the mix.

Salted Caramel Millionaire's Shortbread

  • 150g unsalted butter chilled and diced
  • 75g golden caster sugar
  • 150g plain flour
  • 75g ground almonds
  • 1 tsp vanilla extract

Salted Caramel
  • 100g unsalted butter
  • 100g golden caster sugar
  • 1 tbsp golden syrup
  • 1 x 397g tin dulce de leche (we used NestlĂ© Caramel)
  • 1 tsp fine sea salt

  • 200g dark chocolate about 50-70% cocoa (I used a mix of the two)
  • 50g white chocolate

  1. 1. Grease and line a 20cm square baking tin, then place all the ingredients for the shortbread in a food processor and whiz to a dough. Press the shortbread mixture into the base, prick with a fork and then loosely cover with clingfilm and chill for at least 1 hour.
  2. 2. Preheat the oven to 160C/140C fan/gas 2½ and bake the shortbread for 25-35 minutes or until very lightly coloured, then leave it to cool.
  3. 3. Place all the ingredients for the caramel in a large wide nonstick saucepan and bring to the boil, stirring until melted and amalgamated. Reduce the heat slightly so the top is still bubbling nicely all over and cook for 8-9 minutes, stirring frequently. Pour the caramel over the shortbread base and leave to cool for at least an hour until set.
  4. 4. Break the dark chocolate into pieces and melt in a bowl set over a pan containing a little simmering water. Smooth this over the top of the caramel. Now melt the white chocolate in the same way. Pour the white chocolate into a piping bag and pipe diagonal lines across the plain chocolate.
  5. 5. Using a cocktail stick, drag it through the lines horizontally to create a marble effect.
  6. 6. Put aside in a cool place until set but still soft, then cut into squares. Yo can use a square cutter or knife, then leave to set completely in a cool place. 

  7. If chilling, remove from the fridge 15-30 minutes before serving. This will keep well in a covered container somewhere cool for several days. 

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