WHISKEY MILLIONAIRE’S SHORTBREAD
Millionaire’s Shortbread is a treat that few seem to be able to resist. Combining three delightful layers of buttery shortbread, luscious caramel and dark chocolate, all in a little square bite-sized morsel it is rich yet wonderfully moreish. I decided to refer to the biscuit’s Scottish origin by adding whiskey to the caramel layer, bringing subtle floral notes to the decadent sweet treat.
SHORTBREAD BISCUIT BASE
225g Plain Flour
75g Caster Sugar
175g Unsalted Butter
A Pinch of Salt
2 x 397g Cans of Condensed milk
100g Light Brown Sugar
200g Dark Chocolate
A Pinch of Sea Salt
FOR THE SHORTBREAD BISCUIT BASE
- Preheat the oven to 180˚C/ 160˚C fan oven. Line a 20×20 cm tin with baking parchment and grease all over.
- Next, place the sugar, butter (softened at room temperature), flour and salt into a large bowl and mix well until it forms a dough.
- Press the mixture evenly into the tin and prick all over.
- Bake for 25 to 30 minutes until golden. Leave to cool completely.
FOR THE WHISKEY CARAMEL
- To make the whiskey caramel add all the ingredients (butter, condensed milk, sugar and whiskey) into a heavy-based pan. Place over medium heat and stir with a wooden spoon to melt the butter. Bring to a simmer and reduce for about 20 to 30 minutes, until thick and fudgey.
- Pour over the shortbread layer and spread evenly using a spatula or palette knife.
- Leave to set and cool in the fridge completely.
FOR THE CHOCOLATE TOP
- Break up the chocolate in a bowl and melt over a pan of simmering water or in the microwave.
- Pour over the set caramel and spread evenly using a spatula. Leave to sit for 10 minutes before sprinkling with a little sea salt. Set aside and leave to fully set before cutting your millionaire’s shortbread into squares.
TIP – For neater squares, warm a cutting knife with hot water before cutting into the millionaire’s shortbread.