Millionaire’s Shortbread Recipe
Millionaire’s shortbread or caramel shortbread is a classic Scottish dessert and one of the country’s favorite treats whose main appeal lies in its different textures: the crumbly shortcake base, soft caramel in the middle, and the crisp chocolate top.
RECIPE INGREDIENTS
For the Shortbread Layer:
12 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1½ cups all-purpose flour
½ teaspoon kosher salt
For the Caramel Layer:
1 can sweetened condensed milk
4 tablespoons unsalted butter
2 tablespoons Lyle’s Golden Syrup or light corn syrup
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
For the Chocolate:
8 ounces semisweet chocolate, chopped
DIRECTIONS ON HOW TO BAKE MILLIONAIRE’S SHORTBREAD RECIPE
Make the shortbread layer:
Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper.
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.
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, 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
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Millionaire's Shortbread Recipe
Ingredients
- For the Shortbread Layer:
- 12 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- For the Caramel Layer:
- 1 can sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 tablespoons Lyle’s Golden Syrup or light corn syrup
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- For the Chocolate:
- 8 ounces semisweet chocolate chopped
Instructions
- Make the shortbread layer:
- Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper.
- 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.
- 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, 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