EASY MILLIONAIRE’S SHORTBREAD RECIPE | BBC GOOD FOOD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread – the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, FatContent 13 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
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
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MILLIONAIRE'S SHORTBREAD RECIPE | CLAIRE ROBINSON | FOOD ...
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- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
MILLIONAIRE’S SHORTBREAD RECIPE - NYT COOKING
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- 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 RECIPE - BBC FOOD
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- Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve.
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.
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.
EASY MILLIONAIRE’S SHORTBREAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Dessert, Treat
Calories 248 calories per serving
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
THE ULTIMATE MILLIONAIRE'S SHORTBREAD
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.
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