Millionaire's Shortbread (Caramel Shortbread)
User Reviews
4.9
Millionaire's Shortbread (Caramel Shortbread)
Description
Millionaire's Shortbread is composed of three distinct layers starting with a buttery, sandy dough base made from flour, cold butter, sugar, and a pinch of salt. This base is baked until it develops a light golden color and slight crispness. Next, the caramel cream is prepared by gently heating condensed milk, butter, and agave syrup until it thickens to a caramel-like consistency. Once poured over the cooled base, the caramel sets to a soft, creamy layer. The final layer is a chocolate glaze made by melting dark chocolate with butter, milk, and a touch of white chocolate for contrast. When combined, the dessert offers a delightful mix of textures: a firm, crisp bottom, a smooth, rich middle, and a silky, chocolate topping. It serves well cut into squares as a sweet snack or dessert accompanying tea or coffee.
When baking, ensure the base is firmly pressed in the pan and adequately pierced to prevent puffing. Stir the caramel frequently while simmering to avoid burning. Allow each layer to cool before adding the next to preserve the distinct layers. The recipe is suited to a small 20 cm square pan to achieve proper layering and thickness.
Ingredients
Base:
- 150 g butter
- 225 g flour
- salt a pinch
- 50 g sugar
Caramel Cream:
- 200 g butter
- 400 ml condensed milk
- 2 tbsp agave syrup or agave syrup substitute (see above for details)
Chocolate Glaze:
- 200 g dark chocolate
- 50 g butter
- 2 tbsp milk
- 40 g white chocolate
Instructions
Base:
- Preheat the oven to medium-low (160 °C/ 320 °F) and line a small, 20/20cm (7.5/7.5 inch) square baking tray with parchment paper.
- Mix the flour with the cold butter, salt, and sugar until you get a sandy dough. Pour the mixture into the pan and level it with a spoon, pressing down firmly.
- Pierce the dough in places with a fork to avoid it puffing up when it bakes. Bake for 30-35 minutes until it has a nice, slightly golden color. Remove from the oven and leave to cool.
The caramel cream:
- In a small, thick-bottomed saucepan, heat the condensed milk, butter, and agave syrup over a medium heat. Leave the mixture on medium to low heat for 15-20 minutes once it has come to the boil. It should have the color and consistency of caramel. Stir occasionally to avoid burning the cream. Pour the caramel over the base and leave to cool for at least an hour.
The chocolate glaze:
- Melt the dark chocolate over low heat and mix with the butter and milk, then pour it over the caramel layer. Level it nicely with a spatula and leave to cool.
- Melt the white chocolate in a bain-marie and decorate the cake as desired. Chill until the next day so it has enough time to set.
It's super delicious! Enjoy!
Notes
User Reviews
Overall Rating
4.9
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