Difference between revisions of "Millionaire's Shortbread"

From GoonsWithSpoons
Jump to navigation Jump to search
m
 
(14 intermediate revisions by 4 users not shown)
Line 1: Line 1:
Submitted by Toast
+
Submitted by Toast[[category:Featured Recipes]]
  
 
A layered chocolate and milky caramel shortbread slice, it’s extremely rich and tasty. The recipe can easily be double or tripled as required and can be made in a variety of presentations.
 
A layered chocolate and milky caramel shortbread slice, it’s extremely rich and tasty. The recipe can easily be double or tripled as required and can be made in a variety of presentations.
Line 10: Line 10:
 
== Ingredients ==
 
== Ingredients ==
  
[[Image:msgoodies.jpg|left]]
+
[[Image:msgoodies.jpg]]
  
 
*Shortbread Base
 
*Shortbread Base
Line 30: Line 30:
  
 
*Cream the margarine and the icing sugar together, then add flour and salt.  
 
*Cream the margarine and the icing sugar together, then add flour and salt.  
 +
 +
[[image: msmixdough.jpg]]
 +
 
*Mix until mixture is crumbly yet sticky (use your hands) and press into a greased 8x8ish pan. *Bake at 350 until pale golden in colour (15-20 mins)
 
*Mix until mixture is crumbly yet sticky (use your hands) and press into a greased 8x8ish pan. *Bake at 350 until pale golden in colour (15-20 mins)
 +
 +
[[image: mscrustpreoven.jpg]]
  
 
''**Note: the original recipe calls for a longer baking time, but I've never had it take longer than the above, as always ovens vary wildly, just keep an eye on it.''
 
''**Note: the original recipe calls for a longer baking time, but I've never had it take longer than the above, as always ovens vary wildly, just keep an eye on it.''
Line 37: Line 42:
  
 
*Melt all the caramel ingredients together in a large pot over med-low heat stirring constantly.  
 
*Melt all the caramel ingredients together in a large pot over med-low heat stirring constantly.  
 +
[[Image:caramelstart.jpg]]
 +
[[image:caramelcooking.jpg]]
 
*Once the mixture reaches a slow boil, let it boil for about 5 minutes until it starts to brown. (Turning from the light cream colour to a darker caramel brown) still stirring constantly.  
 
*Once the mixture reaches a slow boil, let it boil for about 5 minutes until it starts to brown. (Turning from the light cream colour to a darker caramel brown) still stirring constantly.  
 +
[[image:caramelready.jpg]]
 
*Pour the caramel over the shortbread base and leave to cool (you can throw it in the fridge if you’re in a hurry)
 
*Pour the caramel over the shortbread base and leave to cool (you can throw it in the fridge if you’re in a hurry)
  
Line 45: Line 53:
  
 
*Melt the chocolate, (adding a dollop of veg. oil helps it spread easier) then cover the caramel. Make sure the caramel is at least semi firm or the two layers will mix and you’ll have a mess.
 
*Melt the chocolate, (adding a dollop of veg. oil helps it spread easier) then cover the caramel. Make sure the caramel is at least semi firm or the two layers will mix and you’ll have a mess.
 +
 +
[[image:mschocolate.jpg]]
  
 
== Serving ==
 
== Serving ==
Line 57: Line 67:
 
*One person I gave the recipe to always lets the caramel burn a fair bit, creating tiny chunks of toffee like caramel throughout the milk caramel layer to give it a different texture.
 
*One person I gave the recipe to always lets the caramel burn a fair bit, creating tiny chunks of toffee like caramel throughout the milk caramel layer to give it a different texture.
  
[[category:Dessert]] [[category:Toast's Recipes|Toast's Recipes]]
+
[[image:millionairepieform.jpg]]
 +
 
 +
[[category:Desserts]] [[Category:Chocolate]] [[Category:Caramel]] [[category:Toast's Recipes|Toast's Recipes]]

Latest revision as of 15:12, 29 July 2010

Submitted by Toast

A layered chocolate and milky caramel shortbread slice, it’s extremely rich and tasty. The recipe can easily be double or tripled as required and can be made in a variety of presentations.


Preheat[edit]

Preheat your oven to 350

Ingredients[edit]

Msgoodies.jpg

  • Shortbread Base
    • ½ Cup of Butter
    • ¾ Cup of Flour
    • ¼ Cup of Icing Sugar
    • Pinch of Salt
  • Caramel
    • ½ Cup of Butter
    • ½ Cup of Sugar
    • 2 Tablespoons of Golden Syrup (Lyle’s golden syrup works best, but even corn syrup will do)
    • 200ml of Condensed Milk (2/3 of the small tin usually)
  • Chocolate
    • 1 Cup of Chocolate Chips (May require more depending on pan size)

Shortbread Base[edit]

  • Cream the margarine and the icing sugar together, then add flour and salt.

Msmixdough.jpg

  • Mix until mixture is crumbly yet sticky (use your hands) and press into a greased 8x8ish pan. *Bake at 350 until pale golden in colour (15-20 mins)

Mscrustpreoven.jpg

**Note: the original recipe calls for a longer baking time, but I've never had it take longer than the above, as always ovens vary wildly, just keep an eye on it.

Caramel[edit]

  • Melt all the caramel ingredients together in a large pot over med-low heat stirring constantly.

Caramelstart.jpg Caramelcooking.jpg

  • Once the mixture reaches a slow boil, let it boil for about 5 minutes until it starts to brown. (Turning from the light cream colour to a darker caramel brown) still stirring constantly.

Caramelready.jpg

  • Pour the caramel over the shortbread base and leave to cool (you can throw it in the fridge if you’re in a hurry)

**Note: If the caramel burns a little it isn't the end of the world, but you will have crunchy bits in the middle, personally I prefer the center to be smooth and gooey

Chocolate[edit]

  • Melt the chocolate, (adding a dollop of veg. oil helps it spread easier) then cover the caramel. Make sure the caramel is at least semi firm or the two layers will mix and you’ll have a mess.

Mschocolate.jpg

Serving[edit]

  • Cut into small slices (it's quite rich)
  • Serving this at room temperature creates a different texture than fresh from the fridge, experiment to see what you like, I personally remove them from the fridge about 10 minutes before eating them.

Variations[edit]

  • Make the entire thing in a large pie plate and cut into slivers, goes great with a tiny scoop of ice cream
  • One person I gave the recipe to always lets the caramel burn a fair bit, creating tiny chunks of toffee like caramel throughout the milk caramel layer to give it a different texture.

Millionairepieform.jpg