This recipe makes approximately 12-16 servings

Is it a bar? Or cake? Or a confection? It's a bit of a mix, and it's definitely delicious.

Millionaire's Shortbread is basically a shortbread base with caramel and a milk chocolate coating. Shortbread is a Scottish cookie known for being “short” in the crumb - which is fancy talk for crumbly. A vaniljekrans is a Danish cookie that has a short crumb. It's a millionaire because it's fancy with caramel and chocolate.

In my recipe, the caramel is based on condensed milk because it's the easiest form of caramel I know. The chocolate coating is not tempered, it's just melted. In other words, this is the cake for those who don't want any frills, but want to bake something that will make most people drool, and something a little different from a shake'n'bake.

I first made this cake at Easter and decorated it with chocolate Easter eggs, but if that's not the season, you can use either chopped chocolate as desired or M&M's.

Millionaire Shortbread

Preperation: >30 minutes Cooking time: 20-30 minutes Total: >60 minutes

Ingredients

This recipe makes approximately 12-16 servings

Shortbread

200 g butter, room temperature
100 g sugar
5 g Xanthan gum
5 g flaky salt
275 g GF flour, I use Red Finax.
1 egg M/L
1 egg yolk
100 g chocolate eggs/M&M's/chopped chocolate (can be left out)

Caramel

50 g sugar
100 g butter
0,5 dl light syrup
1 can of condensed milk (397 g)

Chocolate coating

300 g milk chocolate
50g chocolate eggs, M&M's or your favorite chocolate chopped into smaller pieces. (can be left out)

Method

Shortbread
Line a mold with baking paper. My mold is 21x21cm.

Mix the butter and sugar together. Remember to scrape down the sides. Add all the other ingredients and mix well to form a uniform dough.Put the dough in the mold and press it down with a spatula or your fingers.

Bake in a preheated oven at 180 degrees for 20-25 minutes. Check with a fork when there's nothing sticking, it's done. Then cool the cake. Meanwhile, you can make the caramel.

Caramel
Pour all ingredients into a saucepan over medium heat and bring to the boil. Stir constantly so it doesn't burn.

Once boiling, cook the mixture into caramel, stirring constantly for about 10 minutes until the caramel is light brown and thickened.

Pour the hot caramel over the cake. Let the cake cool until the caramel layer has set. It takes about 1 hour in the fridge.

Chocolate coating
Melt the chocolate in the microwave in 10-15 second intervals.

Pour the chocolate onto the cooled cake. Decorate with chocolate eggs.L

et the cake cool completely before cutting. It takes about 2 hours in the fridge.

Tips and storage

〰️ I use a mixer with k-spatula

〰️ The cake can be frozen. However, be careful with dragé eggs - the color can melt off the eggs when thawed.

〰️ The cake will be good for up to 5-6 days in a tightly sealed container in the fridge. But disappears quickly 😋

〰️ The cake is very confectionery-like, so I recommend cutting it into small bites.

〰️ Replace 100g of milk chocolate with dark chocolate for a more intense chocolate flavor

〰️ Season the caramel with salt for salted caramel.

〰️ Add 50g of white chocolate to your warm caramel mixture and stir until smooth. This makes for an even more delicious, creamy caramel.

〰️ Take your Shortbread out of the fridge 30 minutes before you cut it, so the chocolate is not ice cold. Then you'll get the neatest cut.

Millionarie Shortbread