Millionaires Shortbread Recipe 45

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.

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.

TOFFEE MILLIONAIRES

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
• Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
• Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.