Billionaire's Shortbread. This Billionaire Shortbread recipe has a crisp shortbread base with an indulgent salted caramel filling topped with a layer of dark chocolate. A simple shortbread crust is topped with condensed milk caramel and milk chocolate in this classic British confection, Millionaire's shortbread. Millionaire's Shortbread is a rich, decadent treat made up of three layers: a shortbread crust, chewy golden caramel, and thick chocolate ganache. I don't know about you, but to me, it doesn't get any better than that. The only thing that could make it better would be foolproof methods for producing all three layers.
Now let's make that delectable caramel filling!
Place the sweetened condensed milk, butter, brown sugar, golden syrup and salt in a medium saucepan and heat over medium until melted, stirring regularly.
Classic shortbread is made of only three ingredients — butter, flour, and sugar, but this is Millionaire's shortbread so we're making sure it lives up to its name.
You can have Billionaire's Shortbread using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Billionaire's Shortbread
- Prepare of For the shortbread.
- It's 225 g of unsalted butter (melted).
- You need 170 g of plain flour.
- Prepare 110 g of self-raising flour.
- Prepare 60 g of corn flour.
- Prepare 110 g of caster sugar.
- You need of For the caramel.
- It's 130 ml of water.
- Prepare 460 g of caster sugar.
- It's 170 g of unsalted butter.
- Prepare 260 ml of double cream.
- You need 2 of heaped tablespoons crunchy peanut butter.
- It's of For the topping.
- It's 300 g of milk chocolate (melted).
An egg yolk, some brown sugar, and vanilla extract all make this cookie crust extra flavorful, and slightly softer than standard shortbread as well. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the.
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!.
This is the only 'Millionaire's Shortbread' recipe I have ever seen that calls for a 'cookie' crust. This is not traditional 'Millionaire's Shortbread', because it is not made with traditional shortbread. In a large bowl, add brown sugar, vanilla extract, kosher salt, and melted butter. Give it a whisk until everything is smooth and homogenous. Afterwards, add all-purpose flour and whisk together until the right consistency is reached.