Hello and welcome to a sugar-fuelled baking post which I am very excited to share with you all! As you may already know, I love to bake. I'd say especially on the weekend when there's plenty of time and I can then go all out (like with this particular recipe!) and create something as beautiful as it is yummy! That's not to say I don't bake mid-week though - I actually love to bake something quick and spontaneous when I get in, it's fun, a creative outlet and has a great end result that my house always appreciates. This recipe for Millionaire's Shortbread is James Morton's version, and he is absolutely right when he says it is the best Millionnaire's Shortbread that you'll have because it is truly a little (or huge depending on how big the slice is!) bit of bliss on a plate. To do it properly, you've got to make everything from scratch, so that means the biscuit base and the caramel. Also, to temper the chocolate is a good idea as it looks more shiny and delicious. I made mine extra sumptuous by also making dark chocolate truffles with a dark chocolate coating and white chocolate drizzle because if you're going to have a treat, you might as well go all out. Am I right or am I right?
Ingredients
For the shortbread
100g of salted butter, softened
50g sugar
150g plain flour
For the caramel
200g condensed milk
150g salted butter
50g sugar
50g golden syrup
For the chocolate topping
200g of 70-80% dark chocolate
1. Oven at 160 degrees centigrade before anything else!
2. This is a basic 3:2:1 shortbread. Basically it's flour : butter : sugar in the ratio I've mentioned. Don't over work the ingredients. You want to get the consistency just right here! Work it until it resembles fine breadcrumbs.
3. Bake it for 10 - 15 minutes then let it cool in the tin.
4. Whilst it's baking, you can start the caramel. Place all the ingredients in the pan and mix over a medium-high heat. When you see darker golden wisps start to appear, mix those in with purpose! Keep going until it reaches a rich golden brown colour that you like. Think sun tan!
5. Pour onto the biscuit base and then leave to cool, preferably overnight so that it is truly cooled, otherwise the tempered chocolate will not stay in temper, so it won't be as shiny! Boo.
6. To temper the chocolate, add 3/4 of it to a heat proof bowl over just boiled water. Don't mix it. Only gently stir it when it is about 3/4 melted. Then, add in the remaining 1/4 of the chocolate which is finely chopped. Mix until it is all smooth and melted. Yum.
7. Pour on top of the shortbread and ta-dah! You've made the best treat ever! I added some freeze-dried raspberry pieces to the top too, as it adds a little pop of colour and a bit of zing and crunch. Leave it to set for an hour before you try to cut it, using a heated knife. Honestly, if it's tempered properly. It should set in about 2 minutes if that, but just to be sure! The truffle recipe is just below too, if like me, you want to really go for it!
For the truffles
Delicious, moreish, homemade and good enough to rival any you have ever bought from the supermarket. This is how to make your own chocolate truffles.
Ingredients
300ml of double cream
300g dark chocolate (70-80%)
25g of salted butter
1 tablespoon of strong coffee (if preferred to add flavour)
To decorate
dark chocolate (melted)
white chocolate (melted)
crushed pistachios
cocoa powder
1. To make the truffles, heat the cream and butter until just before boiling point and tip carefully onto the broken up chocolate and stir into a smooth mix. Set in the fridge before spooning out the mixture, rolling into balls and decorating as you like!
More baking inspiration over on my Instagram
If you give these caramel slices of "shortbready" goodness a go, let me know, I'd like to see what you come up with! Baking love, Bilgi x
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