How to Make Millionaire Shortbread
This unique cookie dessert has three layers: a hardened chocolate top, a gooey caramel middle, and a crunchy shortbread bottom. It's worth the preparation and wait for the enjoyment.
Steps
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Preheat the oven to 320°F (160°C).
Make the Shortbread Layer
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Make the dough. Mix the sugar, flour, semolina, and 1 cup (225g) butter together to create a smooth dough.
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Press the mixture into a greased baking tray. Evenly spread the mixture around with your fingers, so it evenly covers the base of the tray.
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Prick the mixture with a fork. Spread the pricks around so it bakes evenly.
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Bake the shortbread. Set the mixture in the oven for 30 to 40 minutes, or until golden and firm.
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Cool the mixture. Allow it to cool on the side on a cooling rack.
Make the Caramel Layer
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Create the mixture. Add about 3/4 cup (175g) butter, the condensed milk, and golden syrup into a small sauce pot.
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Melt the ingredients. Stir continuously over a low heat for about six to eight minutes. You will want to achieve a thick fudge-like mixture.
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Pour the caramel over the shortbread. Use a plastic spatula to evenly spread the caramel immediately. Sprinkle the sea salt over the caramel.
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Allow to cool completely. As it cools, it will settle and harden.
Prepare the Chocolate Layer
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Melt the chocolate. Prepare a double boiler and continuously stir the chocolate until it melts.
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Pour the chocolate over the caramel. Use a plastic spatula or the back of a knife to evenly spread the chocolate.
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Allow to cool completely. As it cools, it will settle and harden.
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Finished.
Ingredients
- 8 ounces (220g) all-purpose flour
- 3 1/2 ounces (100g) caster sugar
- 14 ounces (400g) butter, divided
- 3 1/2 ounces (100g) semolina
- 4 tablespoons golden syrup
- 14 ounces (400g) condensed milk
- 1 teaspoon coarse sea salt
- 7 ounces (200g) dark chocolate, broken into pieces
Tips
Things You'll Need
- Large bowl
- Baking tray
- Cooling rack
- Small sauce pot
- Double boiler
- Plastic spatula
Information
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