MILLIONAIRE'S SHORTBREAD RECIPE - BBC GOOD FOOD
Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee
Provided by Miriam Nice
Categories Dessert, Treat
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Makes 20-24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315 calories, FatContent 20 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
MILLIONAIRE'S SHORTBREAD | SAINSBURY'S RECIPES
Rich and decadent, this melt-in-the-mouth shortbread is one in a million. Here's how to make this winning traybake
Provided by Sainsbury's
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 squares
Number Of Ingredients 8
Steps:
Preheat the oven to 180°C/fan 160°C/gas mark 4. In a food processor, whizz together the flour, caster sugar and 115g butter until it resembles breadcrumbs.
Tip into an 18cm square tin, press in firmly and prick all over with a fork. Chill for 20 minutes, then bake for 30 minutes, until just turning golden. Cool in the tin.
In a pan, heat the condensed milk, brown sugar, syrup and remaining 100g butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 minutes until thickened. Pour the caramel on to the shortbread, then leave to cool for 30 minutes.
Melt the milk and white chocolate separately in bowls over pans of simmering water, making sure the water doesn't touch the pan. Pour the milk chocolate over the caramel, then pour the white chocolate on top. Swirl it together with a skewer to create a marbled effect. Chill for 2 hours until set, then remove from the tin and cut into squares.
Nutrition Facts : Calories 439 calories, FatContent 24.1 grams, SaturatedFatContent 14.5 grams, SugarContent 40.3 grams, SodiumContent 200.0 milligrams salt, CarbohydrateContent 49.6 grams, FiberContent 0.7 grams, ProteinContent 5.7 grams
More about "caramel shortbread recipes"
THE ULTIMATE MILLIONAIRE'S SHORTBREAD - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Watch James make his caramel sauce in our YouTube tutorial video:
1. Preheat your oven to 160°C/140°C fan/Gas 3. Line an 8-inch square brownie tin with baking paper and grease the sides.
2. To make the shortbread, use a wooden spoon to combine the butter with the sugar in a large bowl until it forms a paste. Add the flour and gently mix it all together. Use your hands to work the mix until it mops up all the crumbs – you don’t need to add any extra liquid.
3. Press this out flat with your hands so that it fills your lined tin, then bake for 10–15 minutes or until it is just blushing golden brown at the edges. Leave to cool in the tin.
4. Whilst it’s baking, start the caramel. Weigh all the ingredients into a saucepan and place on a medium-high heat, stirring gently. Watch it closely as you stir – you should start to see little slivers of brown where it has stuck to the bottom of the pan. If you see these bits, stir them in vigorously and turn the heat down to low-medium. Simmer gently until it is a colour that you like – I go for a deep, golden brown.
5. When ready, pour your dark caramel onto your biscuit base and spread it over the top with a knife. To even out the surface, pick up your tin and drop it onto the countertop with a bang. Leave this to cool for at least an hour (or overnight) before adding the chocolate topping, or the heat will ruin your careful chocolate work.
6. Break about three-quarters of the chocolate into a microwaveable bowl and chop the rest very finely. Zap your chunks in a microwave on full power for 15 seconds at a time, stirring in between (or melt over a bowl of simmering water). Once melted, add your finely chopped chocolate and stir until they are combined.
7. Pour it onto your cooled caramel surface and spread gently with a knife. Again, to even the surface, pick it up and drop it onto your countertop, or give it a shake in the tin. If you like, you can lay a sheet of cling film on top of your chocolate for an extra shiny surface, but pull it tight to get rid of the wrinkles. Leave it to set for another hour (NEVER in the fridge), before slicing into squares. Heat your knife with water from the kettle to make slicing easier.
MILLIONAIRE'S SHORTBREAD | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 439 calories per serving
Preheat the oven to 180°C/fan 160°C/gas mark 4. In a food processor, whizz together the flour, caster sugar and 115g butter until it resembles breadcrumbs.
Tip into an 18cm square tin, press in firmly and prick all over with a fork. Chill for 20 minutes, then bake for 30 minutes, until just turning golden. Cool in the tin.
In a pan, heat the condensed milk, brown sugar, syrup and remaining 100g butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 minutes until thickened. Pour the caramel on to the shortbread, then leave to cool for 30 minutes.
Melt the milk and white chocolate separately in bowls over pans of simmering water, making sure the water doesn't touch the pan. Pour the milk chocolate over the caramel, then pour the white chocolate on top. Swirl it together with a skewer to create a marbled effect. Chill for 2 hours until set, then remove from the tin and cut into squares.
SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 77 calories per serving
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.
MILLIONAIRE'S SHORTBREAD RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
Cuisine British
- Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve.
QUICK MILLIONAIRE SHORTBREAD RECIPE | REE DRUMMOND | FOOD ...
Reviews 5
Total Time 2 hours 15 minutes
Category dessert
- Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
QUICK MILLIONAIRE SHORTBREAD RECIPE | REE DRUMMOND - FOO…
Reviews 5
Total Time 2 hours 15 minutes
Category dessert
- Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
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