Things to know about Millionaire’s Shortbread Recipe
Millionaire’s Shortbread is a crumbly crisp shortbread biscuit layered with rich, soft, homemade caramel, finished with a thick dark chocolate topping. This incredibly indulgent biscuit is the ultimate sweet treat that just melts in your mouth. The shortbread biscuit, which is the biscuit layer of this recipe, came from Scotland and was leveled up to make the caramel shortbread by adding a rich caramel layer to the original recipe. However, chefs went one step further to create the Millionaire’s Shortbread: adding a rich layer of chocolate on top.
Delicious British Caramel and Chocolate Layered Biscuit from Scotland. Traditional Recipe of Millionaire’s Shortbread.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 140 grams (4.94 oz) Butter
- 75 grams (2.65 oz) White Sugar – Regular Sugar – Granulated Sugar
- 210 grams (7.41 oz) All Purpose Flour – Plain Flour
- 100 grams (3.53 oz) Butter
- 100 grams (3.53 oz) Light Brown Sugar
- 400 grams (14.11 oz) Condensed Milk
- 250 grams (8.82 oz) Dark Chocolate
- Line a large square or rectangle baking tin with parchment paper ensuring the paper covers up and over the sides.
- In a large mixing bowl, cream the butter and the sugar together until smooth.
- Gradually add in the flour, folding using a rubber spatula as you go until all the flour is fully incorporated. You should have a dough-like texture.
- Spread the dough into your baking tray, and use your hands to press the dough to evenly cover the bottom of the tray. It is fine for the surface to be uneven but ensure an even distribution of the dough. Place the tray in the fridge to chill for 20 minutes.
- Preheat the oven to190C/375F. Once chilled, bake the biscuit for 15 minutes. It should be a pale golden color and firm to touch.
- Set aside to cool completely before starting the next step.
- In a large saucepan over medium to low heat, add the butter, sugar, and condensed milk. Stir continuously to prevent the sauce from burning.
- Once the sugar has dissolved, increase the heat to medium-high and bring to a boil for 5 minutes. Continue to stir constantly and scrape the sides and bottom.
- Keep stirring and lower the heat back to low-medium, the sauce should have a nice rolling bubble. Continue to stir and cook for 10 minutes, the caramel should start to thicken.
- After 10 minutes, immediately pour the caramel on the biscuit base. Scrape all the sauce out. Tilt the pan to ensure the even distribution of the caramel. Be careful since the pan can be hot due to the caramel.
- Leave to completely cool before starting the chocolate layer (minimal one hour).
- Chop the chocolate into small pieces. Then slowly melt in a bowl over a pan of hot water (Bain Marie).
- Once melted, immediately pour over the caramel and leave to set for at least 30 minutes.
- Using a sharp knife rinsed under hot water, cut the biscuit into equal squares or rectangles, and enjoy!
- Store in an airtight container and they will keep for 2 weeks.
- Make the dough in advance, wrap tightly in clingfilm and freeze for up to one month.
— Specific Atributes of This Recipe:
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