Rooibos Millionaire Shortbread
User Reviews
5
Rooibos Millionaire Shortbread
Description
This layered dessert starts with a shortbread base where softened butter is creamed with sugar and rooibos tea, then combined with flour to form a dough pressed evenly into a baking tray and baked until golden. The rooibos caramel layer involves infusing condensed milk with rooibos tea, then cooking it with butter, sugar, and golden syrup to create a rich, thick caramel dotted with fine tea leaves for aroma and flavor.
Once the base and caramel are cooled and set, a milk chocolate topping is added to complete the indulgent texture and flavor profile, balancing the caramel’s sweetness with chocolate’s creaminess. The layered construction provides contrasting textures of crumbly shortbread, silky caramel, and firm chocolate.
The shortbread can be stored in an airtight container in the refrigerator for up to two weeks. Allow sufficient cooling time between layering each component to maintain distinct textures. This recipe is approachable but requires some patience for assembling each layer at the right temperature to avoid mixing.
Ingredients
For the shortbread
- 200 g butter softened
- 100 g caster sugar (superfine sugar)
- 2 teaspoon rooibos tea rub it between your palms if the leaves are large
- 285 g plain flour (all purpose flour)
For the rooibos caramel
- 400 g condensed milk can
- 3 tablespoon rooibos tea
- 115 g butter
- 115 g caster sugar (superfine sugar)
- 2 tablespoon golden syrup (corn syrup)
For the chocolate topping
- 200 g milk chocolate
Instructions
- For the shortbreadPreheat the oven to 180C/350F. Lightly grease a 20x20cm/8x8 inch square baking tray
- In a large bowl, cream the butter with an electric mixer until soft. Add the sugar and tea to the butter and beat until light and fluffy. Add the flour and mix so it comes together into a dough.
- Press evenly into the base of the prepared tin and push down gently with the back of a spoon.Bake for 20 minutes or until lightly golden. Allow to cool completely.
- For the rooibos caramel fillingIn a pan, heat the condensed milk with the rooibos leaves until hot but not boiling. Remove from the heat and allow to infuse for 10 minutes.
- Pour the condensed milk through a strainer over a bowl and discard the leaves. It’s fine that tiny bits of leaves will still be left in the condensed milk.
- Return the milk to the pan and add the butter, sugar and syrup. Gently heat until the butter is melted and the sugar is dissolved, stirring occasionally.
- Increase the heat and boil for 5 minutes, stirring constantly. Be careful as it will become extremely hot. Allow it to stand for 1 minute off the heat, then carefully pour over the cool shortbread. Allow to cool completely and firm up.
- For the topping Break the chocolate into small pieces and melt - either in short bursts in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water). Pour evenly over the cold set caramel and allow to cool completely before cutting into squares or fingers.
Notes
- The shortbread base must be cooled completely before adding the caramel layer to ensure clean layers.
- Infuse condensed milk with rooibos tea carefully, then strain to keep fine flavor and remove large leaves.
- Store finished shortbread in an airtight container in the refrigerator for up to two weeks.
- Allow each layer to cool before adding the next to preserve texture distinctions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 155mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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