Difference between revisions of "Millionaire's Shortbread"
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m (Reverted edits by LibovArtrc (Talk) to last version by Toast) |
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Submitted by Toast[[category:Featured Recipes]] | Submitted by Toast[[category:Featured Recipes]] | ||
| − | A layered chocolate and milky caramel shortbread slice, | + | 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 13: | Line 13: | ||
*Shortbread Base | *Shortbread Base | ||
| − | ** | + | **½ Cup of Butter |
| − | ** | + | **¾ Cup of Flour |
| − | ** | + | **¼ Cup of Icing Sugar |
**Pinch of Salt | **Pinch of Salt | ||
*Caramel | *Caramel | ||
| − | ** | + | **½ Cup of Butter |
| − | ** | + | **½ Cup of Sugar |
| − | **2 Tablespoons of Golden Syrup ( | + | **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) | **200ml of Condensed Milk (2/3 of the small tin usually) | ||
| Line 46: | Line 46: | ||
*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]] | [[image:caramelready.jpg]] | ||
| − | *Pour the caramel over the shortbread base and leave to cool (you can throw it in the fridge if | + | *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'' | ''**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'' | ||
| Line 52: | Line 52: | ||
== Chocolate == | == Chocolate == | ||
| − | *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 | + | *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]] | [[image:mschocolate.jpg]] | ||
Revision as of 22:39, 16 August 2009
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
Preheat your oven to 350
Ingredients
- 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
- Cream the margarine and the icing sugar together, then add flour and salt.
- 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)
**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
- Melt all the caramel ingredients together in a large pot over med-low heat 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.
- 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
- 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.
Serving
- 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
- 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.
