Millionaires Shortbread Recipe 45

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

MILLIONAIRE SHORTBREAD

Steps:

• Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
• Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
• Add the flour, beating on low just until it starts forming small clumps
• Scatter it into the prepared tin, then press it down lightly so there are no gaps.
• Bake for 25 minutes.
• Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
• Stir in the salt, then pour the caramel over the shortbread base.
• Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
• Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
• In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
• Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
• Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.

MILLIONAIRES SHORTBREAD!

Steps:

• Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.
• Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth - mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
• Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!
• Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved - stir frequently to stop anything from catching.
• Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn't catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
• The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
• Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
• Once set, melt the milk chocolate and pour over the caramel - melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
• Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard**!
• Chop your shortbread into the separate pieces and enjoy!

MILLIONAIRE'S SHORTBREAD

Steps:

• Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
• Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
• Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
• Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.

MILLIONAIRE'S SHORTBREAD

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Line a 9 x 9-inch deep baking pan with nonstick baking parchment (do not use greaseproof paper, the shortbread will likely stick.)
• In a large baking bowl, beat the butter and sugar together until it is light and creamy; it will also start to lighten in color. You can use an electric hand mixer or stand mixer to do this.
• Sift the flour with the cornstarch.
• Tip the flour and cornstarch into the butter, and using your fingers, lightly rub the two together to create a sand-like texture. Do not squeeze them together, as this will make the finished shortbread dense and heavy.
• Once you have your crumb-like mix, then squeeze gently but firmly to create a soft, firm dough.
• Press the dough evenly into the paper-lined tin, taking care to check that the dough is pressed into the corners. Prick dough with a fork.
• Bake the shortbread in the center of the oven for 20 to 25 minutes until it's a light golden brown color. Remove from the oven and let it cool in the tin.
• Gather the ingredients for the caramel topping.
• Put the butter and sugar into a saucepan over medium heat and stir with a wooden spoon until both the butter and sugar are melted completely together. Add the golden syrup and condensed milk and stir. Raise the heat and let the caramel sauce bubble for 6 to 7 minutes, making sure it does not burn, and be careful as it can splatter. If it is changing color too quickly, then lower the heat.
• The caramel is ready when it is a lovely golden caramel color. Cut the heat off and let the caramel cool for 5 minutes before tipping it onto the cooled and cooked shortbread. Leave it to cool completely, then pop it into the refrigerator for at least an hour until firmed up completely.
• Once the caramel is set hard, take it from the fridge. Put the three chocolates in separate ramekin dishes. Separately, melt each chocolate type in the microwave on low power for 45 seconds. If you do not have low power, melt for 10-second intervals until runny.
• Working quickly, drop spoonfuls of the different chocolate over the caramel and use a skewer or a toothpick to marble the surface. Return the pan to the refrigerator until the chocolate is set, approximately 30 minutes.
• Once the chocolate is set, carefully lift the shortbread from the pan using the paper lining to help ease it out. If the chocolate is very hard, it may shatter when cut. To make it easier, let it come to room temperature, and cut it with a sharp knife into squares.

MILLIONAIRE'S SHORTBREAD

Steps:

• Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
• Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
• For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
• Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
• For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.