Billionaire's Shortbread. This Millionaire's Shortbread is the perfect trifecta: Sweet simple, crisp shortbread, rich chewy, homemade caramel, and thick dark chocolate ganache. This recipe for Billionaire Shortbread has a crisp shortbread base with an indulgent salted caramel filling that's topped with a layer of dark chocolate – pure heaven! Known as Millionaire's Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate.
Plain shortbread, a combination of the most basic ingredients in the baker's pantry, is an understated sweet, but millionaire's shortbread is a spectacle. This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Millionaire's shortbread has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top. You can cook Billionaire's Shortbread using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients of Billionaire's Shortbread
- You need of For the shortbread.
- You need 225 g of unsalted butter (melted).
- You need 170 g of plain flour.
- Prepare 110 g of self-raising flour.
- It’s 60 g of corn flour.
- It’s 110 g of caster sugar.
- It’s of For the caramel.
- Prepare 130 ml of water.
- You need 460 g of caster sugar.
- Prepare 170 g of unsalted butter.
- Prepare 260 ml of double cream.
- You need 2 of heaped tablespoons crunchy peanut butter.
- Prepare of For the topping.
- Prepare 300 g of milk chocolate (melted).
The only thing that could make it. How To Make Millionaire's Shortbread – I'm going to warn you now. this chocolatey, caramel coated shortbread recipe is very addictive! chocolate caramel. Shortbread cookies are, in nature, pretty crumbly. Millionaire Shortbread Bars Recipe & Video.
Billionaire's Shortbread step by step
- First of all make your shortbread. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Grease a deep rectangular baking tray that measures around 30 x 16..
- Mix all the dry ingredients together. Add the melted butter to those dry ingredients and mix it all together. It forms a kind of smooth dough. Spread that evenly across your baking tray. Prick the surface of the spread out dough with a fork randomly all over. Bake for around an hour (until it’s that typical shortbread colour). Be careful not to let it go too dark, i.e. don’t let it burn; keep checking it after about 45 minutes..
- Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!.
- Next, make your caramel. Put the water into a medium sized saucepan and add the sugar to it bit by bit, stirring it in as you go. This is to make sure the sugar is evenly dispersed and will prevent any crystallisation when you turn the heat on and the caramel is forming. Nobody wants a disaster. Once all the sugar is added brush down any sugar crystal that are clinging to the sides of the saucepan, (use water and a little cooks brush to do this) and then use a medium heat..
- Don’t stir anything at all, leave it alone!! Let the sugar go a deep amber colour – don’t be scared to do this, you want it to go as deep an amber colour as possible, without burning it of course. If you’re using a sugar thermometer to check you want it to get to around 360 degree Fahrenheit. Once you get there remove from the heat and add the butter..
- Put back on the heat until all the butter has melted. BE CAREFUL at this point, the butter tends to make the mixture rise and “spit” a little. It’s very hot, so take care. Remove from the heat again and add the peanut butter and cream. Stir it all together well, but do it quickly. Add again to the heat for about 20 seconds and then remove..
- Spread the caramel evenly across the surface of the shortbread in the tin. Leave it to cool at room temperature and then, once it is cool, put it in the fridge to set further for about 2 hours. After that time has passed remove it from the fridge. Have a piece of non-stick baking paper on your work surface and free up the edge of the caramel & shortbread from the tin..
- Next, carefully turn the tin upside down onto the paper and give the tin a tap so that the shortbread/caramel comes out in one piece. What you should be able to see is the cut marks from where you divided up the shortbread before you added the caramel. From the underside you should now cut through so that you have all the pieces separated. Then turn each individual piece over so that they are caramel side up. You’ll need to be quick so that the caramel doesn’t get soft and stick to the paper..
- Finally, melt 300g of milk chocolate and pour enough over each piece to cover the top. Let some drip down the side. You can even use a spatula to properly smooth out the chocolate on the top and sides evenly if you so desire – I didn’t bother, I liked the idea of having thicker bits of chocolate in places – and the people that had it certainly appreciated what they experienced!.
- Once the chocolate is on, put the pieces into the fridge to let the chocolate set. Billionaire’s shortbread complete; enjoy them!.
When you bite into a Millionaire Shortbread Bar it's like enjoying both a cookie and a candy bar at the same. But should you use almonds, semolina or just flour. I've been hearing about millionaire shortbread for years – a layer of shortbread crust topped with chewy caramel and So, to recap: shortbread, caramel and chocolate. Spoil yourself with a decadently delicious treat with our Easy Millionaire's Shortbread recipe. Dust with edible glitter for a dazzling effect!