Millionaire’s shortbread, this can be described as a layer of shortbread, a layer of caramel and topped off with chocolate. It is originally from Scotland and is a very decadent dessert. You may wonder why I am introducing it during my cookie week. Well, if cut into small pieces, this can be considered a cookie, at least in the sense that it is a wonderful surprise in any cookie box. I also like the fact that you can easily freeze it. Pictured here is the normal size (about 4x4cm), however, as stated you can cut into smaller pieces.
I have to admit, I love, love, love millionaire’s shortbread. Any type of candy similar to Twix is my liking, I mean chocolate and caramel. However, I knew that if I made these, I would probably eat too many immediately, so I restrained myself. Once a colleague was bidding farewell, I knew that finally I had foud the perfect occasion to make these. I intentionally froze the rest, because, you know, I can’t hold myself.
Credit: Granny’s Kitchen
Millionaire's shortbread consists of a layer of shortbread and caramel, and is topped off with chocolate. Line a baking tin (mine is 20x20cm) with parchment paper. Preheat oven to 180 degrees Celsius. For the shortbread cream the butter with the sugar for a few minutes until light and fluffy. Add in the flour and mix into crumbs. If very dry, add a dash of milk. Put crumbs into prepared baking tin and press to an even layer, you can do this with your hands or the bottom of a glass. Bake on medium rack for about 25 minutes or until golden. Let cool. Combine all ingredients for the caramel in a pot and bring slowly to a boil while constantly stirring. Let simmer at medium heat between 10-15 minutes while stirring. You may have to reduce heat more towards the end. It should get a light caramel color. If you create a street with the spoon at the bottom of the pan, the street should not become invisible immediately. The mixture should also pull away from the sides. Pour onto shortbread, it is OK if the shortbread is still warm. Let cool, you can transfer to the fridge. For the chocolate slowly heat on low heat or in the microwave with the oil and pour over cooled-off (!) caramel. You can also sprinkle with coarse salt. Once cool, cut into small squares, I got 16. However, you can also cut into smaller pieces. It will keep airtight for a week in the fridge and can easily be frozen.Millionaire's Shortbread
Ingredients
Instructions
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