Continental Recipe

Millionaire’s Shortbread Recipe

1 Mins read

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.

READ ALSO:   Traditional Polish Gulasz Recipe

 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

 

HERE ARE MORE DESSERT YOU CAN TRY ON

CLASSIC ETON MESS RECIPE

STICKY TOFFEE PUDDING

CLASSIC FRUIT TRIFLE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Millionaire's Shortbread Recipe

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

For the Shortbread Layer:
12 tablespoons unsalted butter
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
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
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