Millionaire’s Shortbread | Recipe
Luxurious chocolate-caramel version of a Scottish classic
Text:
Katharina Kuhlmann
Photography:
© Karin Buhl
19 January 2023
This year in the Chocolate Journal, we are embarking on a chocolate journey around the world and discovering sweet treats from around the globe. Scotland kicks things off in January with the irresistible butter shortbread, which has been known in its original form since the 12th century. The crumbly classic is also popular on the British Isles in a version with chocolate chips. But if you are looking for the ultimate combination of chocolate and biscuit, you should try the luxury edition "Millionaire's Shortbread". In addition to a rich chocolate topping, it even comes with a sweet caramel layer. The first recipes appeared in Scotland and Australia in the 1970s and have been sweetening the days of more than just millionaires in their many variations ever since.
Ingredients
For a 20x30 cm rectangular baking tin
For the dough:
220 g
soft butter
140 g
light muscovado sugar
280 g
flour
0.5 tsp
sea salt
For the caramel layer:
2 cans
sweetened condensed milk
30 g
butter
For the chocolate layer:
250 g
VIVANI Milk Cooking Chocolate
20 - 30 g
butter
making
baking time
25 - 30 minutes
waiting / cooling time
at least 3 - 4 hours
level of difficulty
easy
N°
01
For the dough, preheat the oven to 180 °C top / bottom heat. Grease the baking tin or line with baking paper.
02
Using a hand mixer, beat the soft butter with the sugar until creamy. No more sugar crystals should be noticeable.
03
Mix the flour and salt and sieve over the buttercream. Mix just until a dough comes together.
04
Pour the batter into the prepared tin, prick several times with a fork and bake in the preheated oven for approx. 25 - 30 minutes until light brown. Then leave to cool completely.
05
Meanwhile, prepare the caramel layer. To do this, heat the sweetened condensed milk with the butter in a saucepan, stirring constantly.
06
Slowly bring to a simmer and allow to boil down until a thick consistency is reached. This may take about 15 - 20 minutes.
07
Spread the finished caramel over the shortbread layer in the tin, smooth it out and leave to cool completely for about 2 - 3 hours.
08
Finally, slowly melt the chocolate with the butter in a pan and pour onto the cooled caramel layer. Leave to harden at room temperature.
09
Before eating, cut the Millionaire's Shortbreads into squares.
Milk Cooking Chocolate
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