Are you ready to indulge in a slice of pure heaven? Then get ready to bake the most incredible Millionaire's Shortbread! This delightful dessert is a layered masterpiece of buttery shortbread, creamy caramel, and rich chocolate ganache – a truly decadent experience in every bite. It might sound complicated, but trust me, this recipe makes homemade millionaire's shortbread surprisingly easy, perfect for both beginner bakers and seasoned pros looking for a delicious treat. It's a fantastic addition to your repertoire of easy recipes and healthy-ish desserts (depending on your chocolate choices!).
Ingredients:
For the Shortbread Base:
- 170g plain flour
- 50g icing sugar
- 85g cold unsalted butter, cubed
For the Caramel Layer:
- 100g caster sugar
- 50g unsalted butter
- 100ml double cream
- Pinch of sea salt
For the Chocolate Ganache:
- 200g good quality dark chocolate, finely chopped
- 150ml double cream
Instructions:
Making the Shortbread Base:
- Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a 20cm square baking tin with baking parchment, leaving some overhang on the sides to help with lifting out the finished shortbread.
- In a large bowl, rub the cold butter into the flour and icing sugar using your fingertips until the mixture resembles breadcrumbs. Don't overwork it; the colder the butter, the better the result.
- Press the mixture firmly and evenly into the prepared tin. Use the bottom of a measuring cup or glass to create an even surface.
- Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely in the tin before adding the caramel.
Making the Caramel Layer:
- In a medium saucepan over medium heat, carefully melt the caster sugar without stirring. Swirl the pan occasionally to distribute the heat evenly. This will create a beautiful amber caramel. Be patient – this is key to a perfect caramel!
- Once the sugar is melted and a deep amber color, carefully remove the pan from the heat. Add the butter, and whisk constantly until it is melted and combined. Be careful as the mixture will bubble.
- Gradually whisk in the double cream. This will cause the mixture to bubble vigorously, so be cautious. Stir in the pinch of salt.
- Pour the caramel evenly over the cooled shortbread base and spread it out using a spatula. Let it cool and set completely. This usually takes about 1-2 hours.
Making the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- Heat the double cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for a minute or two.
- Gently whisk until the chocolate is completely melted and smooth. The ganache should be glossy and thick.
- Pour the ganache over the set caramel layer and spread evenly.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the ganache to set completely.
- Once set, lift the Millionaire's Shortbread out of the tin using the baking parchment overhang. Cut into squares and serve.
Tips and Variations:
- For a richer caramel, use brown sugar instead of caster sugar.
- Add a sprinkle of sea salt flakes to the top of the ganache for a touch of salty sweetness.
- Use milk chocolate or white chocolate for the ganache instead of dark chocolate.
- Add chopped nuts to the shortbread base for extra texture.
- Make individual Millionaire's Shortbread bars in muffin tins for easy portioning.
Nutritional Information (per serving - approximate, will vary depending on ingredients):
This will vary greatly based on your specific ingredients (chocolate type, etc). For a general estimate, expect each serving to be high in fat and sugar, making this a treat to be enjoyed in moderation. Use a nutrition calculator with your exact ingredients for a precise breakdown.
This recipe is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any occasion that calls for a truly decadent dessert. Enjoy every delicious bite!