Bitesized millionaires shortbread? Anyone for Twicks Bites.. YES PLEASE! | Cupcake Jemma
We're so excited to share one of Jemma's PRIZED recipes from the Crumbs & Doilies Book! Specifically the Twicks Bites! Think millionaires shortbread but bitesize - buttery shortbread, topped with a delicious salted caramel, dunked in milk chocolate - they really are as good as they sound!
SHORTBREAD BISCUITS
75g unsalted butter, softened
30g caster sugar
1⁄2 tsp vanilla extract
115g plain flour, plus extra for dusting
1⁄2 tsp sea salt
CHEWY CARAMEL FILLING
90g double cream
1⁄4 tsp vanilla extract
1⁄4 tsp sea salt
90g golden syrup
105g caster sugar
30g unsalted butter, cold and cubed
TOPPING
100g good-quality milk chocolate (at least 33% cocoa solids)
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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!
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Millionaires Shortbread Recipe
Yummy squares of buttery shortbread, gooey caramel and smooth milk chocolate. You may know them as caramel slices or caramel squares, but either way they are glorious!
Full recipe and instructions can be found here:
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Richly Decadent Millionaire's Shortbread
Millionaire’s shortbread consists of a crisp shortbread base, chewy homemade caramel filling, and thick chocolate ganache top. It’s a decadently rich treat that lives up to every penny of its name!
Recipe:
Ingredients
Shortbread Crust
1 cup unsalted butter, softened (226g)
⅓ cup sugar (70g)
⅓ cup light brown sugar, packed (70g)
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour (260g)
Caramel
2 14-oz cans sweetened condensed milk (792g)
14 Tablespoons unsalted butter cut into Tablespoon-sized pieces (198g)
1 cup light brown sugar packed (200g)
⅓ cup light corn syrup (80ml)
¾ teaspoon salt
1 teaspoon vanilla extract
Chocolate Ganache
2 cups semisweet chocolate chips (340g)
½ cup heavy cream (120ml)
sea salt for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:24 Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
00:30 Using an electric mixer, beat butter until well creamed.
00:50 Add sugars and beat until light and fluffy, about 30 seconds.
01:13 Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
02:00 Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
03:12 Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
04:41 Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
Allow to cool while you prepare your caramel topping.
Caramel
04:53 Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat.
05:52 Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
06:42 Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir). If using a candy thermometer, the caramel should reach 225F (107C).
07:25 Remove from heat and immediately stir in the vanilla extract.
07:40 Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
07:58 Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
Chocolate Topping
08:10 Combine chocolate chips and heavy cream in a small saucepan over low heat.
08:30 Stir frequently until chocolate is melted and mixture is smooth.
08:35 Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.
09:15 Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.
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Millionaires Shortbread ???? Day 7 of my top 10 bakes!
Millionaires Shortbread ???????? in at number 4 on my TOP 10 BAKES of Jane’s Patisserie EVER! Recipe ????
Millionaires shortbread, shortcake, caramel slice etc… it has so many names, but it’s always SO tasty. It’s in all coffee shops, but it’s so easy to make at home ????????
????Recipe????
Ingredients:
Base
▪️200g unsalted butter
▪️100g caster sugar
▪️275g plain flour
Caramel
▪️200g unsalted butter
▪️3tbsp caster sugar
▪️4tbsp golden syrup
▪️397g condensed milk
Decoration
▪️200g milk chocolate
▪️100g white chocolate
????Method????
▪️Preheat the oven to 160ºcfan and line a 9” tin
▪️Mix the butter and sugar together and then add the flour
▪️Press into the base of the tin
▪️Bake in the oven for 20-25+ minutes until golden
▪️Add the butter, sugar, syrup and condensed milk to a large pan
▪️On a low heat, stir to dissolve the sugar and melt the butter
▪️Turn up to a rolling boil for 5-7 minutes until thickened and golden (stir constantly!)
▪️Pour onto the shortbread and set
▪️Melt the two chocolates separately
▪️Pour over the caramel and swirl together
▪️Set again
▪️To cut mine, I score the chocolate slightly, and then cut - ENJOY!
Find the full recipe on my blog - ???????? #janespatisserie #caramel #millionairesshortbread #baking #easyrecipes #top10 #shorts
Millionaire's Shortbread Just Like I Grew Up With In Ireland
My Mum used to make Caramel Squares, also known as Millionaire’s Shortbread, for me all the time. Now you can make that decadent dessert too! Give them a go:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Recipe:
#caramel #chocolate #shortbread #millionaireshortbread #caramelsquares