If you're as addicted to Great British Bake Off as I am, you've likely seen them make the British classic, Millionaire's Shortbread. Comprised of shortbread, caramel, and chocolate, my American mind immediately thought of a Twix bar, but it turns out th…
If you're as addicted to Great British Bake Off as I am, you've likely seen them make the British classic, Millionaire's Shortbread. Comprised of shortbread, caramel, and chocolate, my American mind immediately thought of a Twix bar, but it turns out these are much better!
Millionaire's Shortbread is what the English call a tray bake, baked in a tray and cut into squares before serving. In America, we're more likely to simply call these bars. The bottom layer is a delicate shortbread cookie, the middle is a chewy caramel, and the top is creamy chocolate. This recipe finishes by sprinkling flaky salt on top as a crunchy, salty counterpoint to the sweetness. I commend the English for this classic, as they truly are delectable treats that far exceed the joy of a Twix bar!
TIP: Making caramel is much easier if you use a candy thermometer. You simply need to whisk until your mixture hits 225F. However, it is not necessary to have a candy thermometer. Alternatively, watch for your mixture to darken, thicken, and start to pull away from the edge of the pan. But be careful not to let it burn, and either way, whisk, whisk, whisk! Otherwise, your caramel will start to burn at the bottom of the pan.
NOTE: As this is a traditional English recipe, I used Lyle's Golden Syrup from England for authenticity. However, if you're unable to find any or prefer not to order it, you can substitute corn syrup. Both light and dark will work.
NOTE: The original recipe called for unsalted butter and additional salt. Instead, I used my preferred salted European butter and omitted the extra salt, and it turned out beautifully! I've made a note if you prefer to do it the original way or if you only have unsalted butter on hand.
Shortbread layer 2 C (240g) all-purpose flour 1 C (226g) butter, room temperature 1/2 C (100g) granulated sugar 1 egg yolk 1 tsp vanilla extract If your butter is unsalted, add 1/2 tsp salt
Caramel layer 14 oz sweetened condensed milk 1/2 C (113g) butter 1 C packed (200g) light brown sugar 1/4 C (60ml) golden syrup (I use Lyle's) 1 tsp vanilla extract If your butter is unsalted, add 1/2 tsp salt
Chocolate layer 1-1/2 C semisweet chocolate chips 1/3 C (80ml) heavy cream 1 pinch sea salt to sprinkle on top
Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper or foil.
Cream the butter then add the sugar (and salt, if using) and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined. Be careful not to overwork the dough.
Transfer to your prepared pan and press into an even layer. Bake for about 22 minutes or until the edges are golden. Remove from the oven and allow to cool slightly.
Meanwhile, make the caramel. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and golden syrup. Place over medium heat and whisk until melted and combined. Continue whisking over the heat while the caramel bubbles and darkens to a richer color. Once it reaches 225F, it is ready. If you don't have a thermometer, watch for it to thicken and pull away from the edge.
Pour your caramel onto the baked shortbread base, smoothing it to the edges and creating a flat layer. Chill in the fridge for 15-30 minutes, or until the caramel sets.
Once set, melt your chocolate with cream in a double boiler. Pour the melted chocolate over the set caramel and smooth it into an even layer. Sprinkle the top with flaky salt. Chill completely before cutting into 12 equal square pieces.
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