MILLIONAIRE COOKIE RECIPE RECIPES

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MILLIONAIRE’S SHORTBREAD RECIPE - NYT COOKING



Millionaire’s Shortbread Recipe - NYT Cooking image

Plain shortbread, a combination of the most basic ingredients in the baker’s pantry, is an understated sweet, but millionaire’s shortbread is a spectacle. It’s a flashy cookie, topped with swoops of chocolate and chewy caramel made from condensed milk, butter and Lyle’s Golden Syrup. A British confection made from cane sugar, Lyle’s is found near the honey and maple syrup in any well-stocked supermarket, but if you can't find it, corn syrup makes a fine, if slightly less flavorful, substitute.

Provided by Samantha Seneviratne

Total Time 4 hours

Yield 32 bars

Number Of Ingredients 10

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature but not too soft
1/2 cup/100 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons Lyle’s Golden Syrup or light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
8 ounces/226 grams semisweet chocolate, chopped

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.

Nutrition Facts : @context http//schema.org, Calories 162, UnsaturatedFatContent 3 grams, CarbohydrateContent 20 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 6 grams, SodiumContent 77 milligrams, SugarContent 14 grams, TransFatContent 0 grams

MILLIONAIRE'S SHORTBREAD RECIPE | ALLRECIPES



Millionaire's Shortbread Recipe | Allrecipes image

This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!

Provided by Miija Veley

Categories     Desserts    Cookies    Bar Cookie Recipes

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 9-inch baking pan

Number Of Ingredients 7

1?½ cups all-purpose flour
½ cup butter, cut into small pieces
3 tablespoons brown sugar
1 (14 ounce) can sweetened condensed milk
4 tablespoons butter
3 tablespoons brown sugar
6 ounces milk chocolate, chopped

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.

Nutrition Facts : Calories 364.2 calories, CarbohydrateContent 44.7 g, CholesterolContent 44.8 mg, FatContent 18.7 g, FiberContent 0.9 g, ProteinContent 5.4 g, SaturatedFatContent 11.4 g, SodiumContent 136.5 mg, SugarContent 31.6 g

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