Millionaires Shortbread
Ingredients
Shortbread Crust
226g unsalted butter, softened
70g sugar
70g light brown sugar, packed
1 large egg yolk
3/4 teaspoon vanilla extract
1/2 teaspoon salt
260g all-purpose flour
Caramel
825ml cans sweetened condensed milk
120g butter cut into chunks
185g light brown sugar packed
1 teaspoon vanilla extract
1/4 teaspoon salt
50g golden syrup
Chocolate Ganache
340g semisweet chocolate chips
120ml heavy cream
1/2 teaspoon vanilla extract
50g white chocolate chips (optional)
Method
For the shortbread biscuit
Step 1
Preheat the oven to 175℃ and line and grease a 9x9 baking pan with greaseproof paper and butter
Step 2
Using an free standing or handheld mixer, cream the butter and the sugar, until well combined and fluffy, this can take 2-3 minutes
Step 3
Add the egg yolk and vanilla extract and beat until the they are well combined
Step 4
Gradually add the flour, half a cup at a time and continue to beat on a low speed, until the flour has been incorporated, you don't want to overbeat the dough, as you want it to be slightly crumbly to make it easier to press into the pan
Step 5
Add the dough to the prepared pan, and gently press the dough into the pan so that the surface is even
Step 6
Bake for 20-25 minutes at 175℃, the edges should be slightly golden
Allow to cool, and then make the caramel
For the caramel
Step 1
In a small saucepan, melt the butter over a medium heat, bring the butter to a boil, and swirl every 20 seconds, the butter will bubble up, and you should a layer of little white bubbles over the surface
Step 2
Remove from the heat, add the condensed milk and golden syrup, and place back over the heat. Again over a medium heat cook the mixture until it reaches 105℃ on a sugar thermometer, stirring continuously with a wooden spoon or silicone spatula
Step 3
Remove from the heat and add the vanilla extract and salt, stir well to combine
Step 4
Pour over the shortbread and use a spoon to spread evenly
Allow to cool to room temperature, and then place in the fridge for at least 90 minutes
For the chocolate topping
Step 1
In a saucepan heat the cream over a medium heat until just boiled
Step 2
Pour over the chocolate chips and leave for 10 minutes
Step 3
Gently start to whisk at the centre of the bowl, and gradually increase in circles until the chocolate has melted and the mixture is smooth and shiny
Step 4
Add the vanilla extract and whisk to incorporate
Step 5
Leave the chocolate to cool for 3 minutes or so, then pour over the caramel layer and smooth to create an even surface with a spoon
Step 6
Melt the white chocolate chips in a microwave or over a pan of boiling water, using a spoon dribble the white chocolate over the top to create a decorative effect
Step 7
Place in the fridge for 30 minutes or so until the chocolate has hardened, before cutting
TIP: fill a glass with cold water and between each cut of the millionaires shortbread, dip the knife into the water to chill and wipe down before cutting. This helps to get nice even layers when cutting.