How to make a perfect Salted Caramel Millionaires Shortbread
Buttery shortbread topped with easy salted caramel and a layer of milk chocolate. All topped off with chopped roasted hazelnuts. This millionaire's shortbread is a real treat.
They firm up and slice nicely, whilst still tasting gooey and delicious. Perfect for a picnic or as an afternoon snack with a nice cup of tea.
Free printable recipe is available on our site:
Ingredients:
For the shortbread:
225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
175 g (¾ cup minus 1 tsp) unsalted butter, cold, cut into cubes
90 g (½ cup) golden caster sugar
Pinch of salt
For the topping:
150 g (½ cup + 2 tbsp) unsalted butter
397 g (14 oz) can condensed milk
100 g (⅓ cup) golden syrup
1/2 tsp salt
350 g (12 oz) milk chocolate (or semi-sweet chocolate), chopped into small pieces
4 tbsp chopped toasted hazelnuts
Instructions:
1. Preheat the oven to 150C/300f. Line a 23cm (9 inch), square cake tin with baking parchment.
2. Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
3. Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.
4. Spoon the mixture into the lined cake tin.
5. Spread the mixture out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible.
6. Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.
7. Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.
8. Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.
9. Turn off the heat and very carefully pour the mixture over the shortbread in the tin.
10. Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)
11. Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.
12. Pour the melted chocolate over the caramel in an even layer.
13. Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.
14. Cut into 9 large squares, or 36 bite-size squares and serve.
Notes
Storage: Once set and chopped into pieces, place in an air-tight box at room temperature. The should keep for up to a week.
#CookingShow #picnic #Baking
Salted caramel shortcake | Millionaires shortbread | Easy recipe
Hello folks!
Welcome back to What’s For Tea :) So today I made salted caramel shortcake, or shortbread :) It’s so very tasty, easy to make and relatively inexpensive too!
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x
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What I used-
215g (7.5oz) Salted butter (115g for the shortcake & 100g for the caramel)
60g (2.1oz) Caster sugar
200g (7oz) Melted chocolate (I used white, but use what you prefer)
160g (5.6oz) Plain/all purpose flour
400g (14oz) Can of condensed milk
100g (3.5oz) Soft brown sugar
1 Tablespoon sea salt (adjust to your own liking)
2 Tablespoons golden syrup (I used Lyons)
***I used an 8 inch square baking tin***
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How to Make Millionaire's Shortbread with Elle Simone Scott | ATK Cooking School
Millionaire's shortbread is an incredible cookie with three layers of shortbread, chewy caramel, and snappy chocolate.
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how to make millionaire's shortbread - easy recipe!
how to make millionaire’s shortbread; buttery shortbread base, soft homemade caramel filling, and creamy milk chocolate topping.
Original recipe posted on my site:
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* ~ MILLIONAIRE'S SHORTBREAD RECIPE ~ *
INGREDIENTS:
For the shortbread base:
- 225g (1 ¾ cups) plain flour
- 175g (11 ½ tbsp) cold salted butter, cubed
- 75g (⅓ cup) caster sugar
For the caramel filling:
- 180g (12 tbsp) salted butter
- 397g (1 ⅓ cups) tin of condensed milk
- 4 tbsp soft brown sugar, or golden syrup
For the chocolate topping:
- 200-300g (7-10 oz) of your favourite milk/dark chocolate
- 2 tbsp butter
INSTRUCTIONS:
For the shortbread base:
1) First, preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4.
2) Line a reasonably deep 30 x 20cm (12 x 8in) rectangular baking tray with greaseproof paper.
3) Measure your flour and sugar into a large bowl and add your cubed butter.
4) Rub the butter into the flour and sugar until it resembles chunky breadcrumbs. (You can do this by hand or with a food processor)
5) Use either your fingers or the back of a spoon to press this mixture down well into your baking tray, it should press into a firm sheet of shortbread dough. (If you feel the mixture is too crumbly, add a little water to help it stick together!)
6) Once evenly pressed in, prick the dough all over with a fork to prevent it rising too much
7) Bake the shortbread for 35-40 minutes until golden brown and firm to touch.
For the caramel filling:
1) Place all the ingredients in a large saucepan and set over a low heat to melt gently.
2) Once all your ingredients have melted into a lovely sticky liquid, gently bring your pan to the boil over a medium high heat, stirring constantly over a period of at least 10 minutes.
3) By the end of 10-12 minutes, you should have a spoon-coating, thick, golden caramel.
4) When you reach your desired colour and thickness, quickly pour the caramel over your shortbread base and gently spread it evenly all over. Be very careful not to splash the caramel or to touch it, it will be VERY hot!
For the chocolate topping:
1) Gently melt the chocolate and butter together until smooth. You can do this either in the microwave in 30 second bursts or in a heatproof bowl set over a pan of gently simmering water.
2) Pour the melted mixture over the cooled caramel and gently spread out to cover evenly.
3) Place the tray of shortbread into the fridge for at least 2 hours to set before slicing into 15-20 bars.
4) Enjoy!
*THANKS TO AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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Malteser Millionaire Shortbread! Recipe tutorial #Shorts
How to make Maltesers Millionaires Shortbread!
Hey, I'm Eloise! I make simple recipe tutorials across my social media
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Check out these Maltesers Millionaires Shortbread! Millionaire shortbread topped with Malteser Spread and whole and broken Maltesers!
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Phil Vickery's Deliciously Naughty Millionaire's Shortbread | This Morning
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Phil Vickery's here with all the store cupboard ingredients to create some deliciously naughty millionaire's shortbread that won't cost you a million to make. Get the recipe here:
Broadcast on 25/01/2018
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