I can think of several children, forced to name their all-time favorite biscuit or cake, who would without hesitation say ‘millionaire’s shortbread’. Although not just any old millionaire’s, it’s got to be homemade. The offer here has the promise of a good chocolate along with a caramel with a hint of salt. The white chocolate marbling is pretty, though not essential.
Reprinted from The Picnic Cookbook by Annie Bell. Copyright © 2013. Published by Kyle Books. Photos by Jonathan Bell.
|23 tablespoons unsalted butter, chilled and diced, divided||1 tablespoon golden syrup|
|5/6 cup unrefined superfine sugar, divided||1 1/8 cups dulce de leche (or Nestl's Caramel Carnation)|
|1 5/8 cups all-purpose flour||1/3 teaspoon fine sea salt|
|1 1/8 cups ground almonds||7 ounces dark chocolate (approx. 50 per cent cocoa solids), broken into pieces|
|1 teaspoon vanilla extract||2 tablespoons white chocolate chips (optional)|
Place all the ingredients for the shortbread in a food-processor and whizz to a dough (1 cup butter, 1/2 cup sugar). Grease a 10 3/4 x 7-inch baking pan or a 9-inch square brownie tin and press the shortbread into the base, you can lay a sheet of plastic wrap over the top to help smooth it. Prick with a fork, loosely cover with plastic wrap and chill for at least 1 hour.
Preheat the oven to 300°F and bake the shortbread straight from the fridge for 45 minutes until very lightly colored, then leave it to cool. Place all the ingredients for the caramel (7 tablespoons butter, 1/3 cup sugar) in a small non-stick saucepan and bring to the boil, stirring until melted and amalgamated. Simmer very gently for 8–9 minutes, stirring frequently, then pour over the shortbread base and leave to cool for at least an hour until set, overnight is even better.
Melt the dark chocolate in a bowl set over a pan with a little simmering water in it, and smooth in a thin layer over the top of the caramel. If you want to marble the surface, then melt the white chocolate in the same way, and drop 1/4 teaspoons on top of the dark, and marble it by swirling with a cocktail stick or the top of a metal skewer. You have to work quite quickly here – if, for any reason, the dark chocolate starts to set, then you can pop it momentarily into a low oven until it softens again.
Set aside in a cool place until set but still soft, then cut into squares (a small serrated knife is best for this) and leave to set completely in a cool place, then chill. This sweet offering will keep well in a covered container for several days somewhere cool.
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