Caramel and Chocolate Millionaire Shortbread
The millionaire shortbread, a delicious Scottish biscuit full of indulgence with its shortbread base, soft caramel layer and chocolate ganache...
Ingredients
Shortbread base
- 150 g softened butter
- 40 g light brown sugar
- 0,25 cc natural vanilla extract
- 160 g all-purpose flour
- 1 pinch of salt
Soft caramel (toffee)
- 200 g sweetened condensed milk
- 130 g salted butter
- 100 g light brown sugar
- 2 cs Acacia honey or other light honey
- 0,5 cc natural vanilla extract
Chocolate ganache
- 85 g heavy whipping cream 30%
- 150 g dark pastry chocolate with 52% cocoa or milk chocolate if you prefer
Prepare in advance
Shortbread base
- Preheat the oven to 175° traditional heat. Butter a 20cm square mold. Line it with baking paper for easy unmolding.
- In a food processor or with a stand mixer, beat the soft butter, brown sugar, flour, salt and vanilla to obtain a sandy mixture. Continue beating until the batter comes together and forms a paste.
- Press this dough into the bottom of the mold. For ease, I put a baking paper on top before packing with the back of a tablespoon.
- Bake 20 minutes. Let cool in the pan, on a wire rack.
Soft caramel (toffee)
- In a saucepan, put the diced butter, brown sugar, sweetened condensed milk and honey. Heat over low heat for 15-20 minutes, stirring with a wooden spoon: do not stop mixing otherwise it will stick.
- The mixture should take on a nice caramel color and become a little thick. Off the heat, add the vanilla. Pour this caramel over the biscuit base. Let cool then refrigerate for 45 minutes.
Chocolate ganache
- In a saucepan, heat the cream and the chocolate in pieces over low heat, stirring to obtain a very smooth ganache.
- Pour the ganache into the mold, over the cooled caramel, and refrigerate for 1 to 2 hours before cutting into 16 small squares. Sprinkle with fleur de sel (optional) for even more flavor.
Video
Notes
This millionaire shortbread can be kept for about 4 days at room temperature in a bell jar or in the refrigerator. If you put it in the refrigerator, take it out 15 minutes before tasting so that it regains its texture and taste.