Millionaries Shortbread
This recipe makes approximately 10-16 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 or M&M's.
Millionaires Shortbread
Preparation: >30 minutes Baking time: 20-30 minutes Total: >60 minutter
Ingredients
This recipe makes approximately 10-16 servings
Shortbread
200 g butter, room temperature
100 g sugar
5 g Xanthan gum
5 g flake 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 (optional, but recommended).
Caramel
50 g sugar
100 g butter
0.5 dL light syrup
1 can of condensed milk (397 g)
Chocolate topping
300 g milk chocolate
50 g chocolate eggs, M&M's or your favorite chocolate chopped into smaller pieces (optional, but recommended).
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.Mix well to form a uniform dough.Place 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 is nothing sticking to it, it's done.Cool the cake.Meanwhile, you can make the caramel.
Caramel
Place all the ingredients in a saucepan over medium heat and bring to the boil.
Stir constantly so it doesn't burn. Once boiling, cook the 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. This takes about 1 hour in the fridge.
Chocolate topping
Melt the chocolate in the microwave in 10-15 second intervals.Pour the chocolate onto the cooled cake.Decorate with chocolate eggs.Let the cake cool completely before cutting.
It takes about 2 hours in the fridge.
Tips and storage:
〰️ I use a stand mixer with a k-beater
〰️ the cake can be frozen. However, be careful with dragé eggs - the color can melt off the eggs when thawed.
〰️ the cake will keep 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 milk chocolate with dark chocolate for a more intense chocolate flavor
〰️ add salt to caramel for salted caramel.
〰️ add 50g of white chocolate to your warm caramel mixture and stir it into a homogeneous mass. 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.
