Salted Caramel Millionaire's Shortbread
A classsic recipe with a salty twist, these millionaire's consist of a crumbly buttery shortbread with a layer of thick salted caramel, finished off with a rich chocolate ganache
Zutaten
For the shortbread
- 250 g gluten-free plain flour blend
- 185 g unsalted butter softened
- 75 g caster sugar
- 1 egg yolk
- 1 tbsp cornstarch
- ¼ tsp Xanthan Gum
- ¼ tsp vanilla extract
For the salted caramel layer
- 1 can (397g) thick condensed milk
- 60 ml Golden Syrup
- 3 tbsp caster sugar
- 200 g unsalted butter
- ½ tsp salt
For the chocolate topping
- 200 g dark or milk chocolate
- 50 g white chocolate
- 35 g butter optional
Anleitungen
For the shortbread
- Preheat the oven to 160° C Fan and line an 8 inch (20cm) square baking tin with baking paper and grease thoroughly with a greasing brush.
- Add the butter and sugar to a mixer and cream together until combined.185 g unsalted butter, 75 g caster sugar
- Add the egg yolk and vanilla extract and mix again until combined.1 egg yolk, ¼ tsp vanilla extract
- In a separate bowl, whisk together the flour, cornstarch and Xanthan Gum before adding to the wet ingredients.250 g gluten-free plain flour blend, 1 tbsp cornstarch, ¼ tsp Xanthan Gum
- Mix until a sticky dough forms and then transfer the dough to the baking tin. To smooth the dough out into an even layer, cover the dough with some baking paper and use the back of a spoon or measuring cup to create a smooth and even layer.
- Bake on the middle shelf for 25-30 minutes, until the edges are beginning to turn golden brown.
- Once baked, set aside to cool completely before preparing the caramel layer. Do not remove the shortbread from the tin.
For the salted caramel layer
- Combine all of the ingredients for the caramel in a saucepan and melt together over a low heat until the grains of sugar have completely dissolved.1 can (397g) thick condensed milk, 60 ml Golden Syrup, 200 g unsalted butter, ½ tsp salt, 3 tbsp caster sugar
- Once all ingredients have melted and dissolved, turn up the heat and bubble the caramel for a good 5-8 minutes, stiring continuously so as not to let the caramel burn on the bottom of the pan. It is best to use a spatula or wooden spoon for this. Take care not to burn your hands on the hot splatters of caramel as it heats up.
- Keep stiring until the caramel turns a more golden brown colour and has a thicker consistency. This may take a few minutes of stiring, so persevere!
- Once thick enough, pour the caramel directly onto the shortbread layer and even out with an offset spatula to create an even layer.
- Leave to set for around an hour in the fridge.
For the chocolate topping
- Melt the dark or milk chocolate (and butter if desired) in a bowl over a saucepan of simmering water before pouring onto the cooled caramel layer.
- Melt the white chocolate and drizzle in desired pattern over the white chocolate, using a toothpick to create vertical lines with a strikethrough or swirly marbeled effect.
- Allow to set before cutting into 16 equal pieces with a sharp warm knife.