Millionaires' Shortbread
A sweet caramel and shortbread treat for those with a sweet tooth. I have broken it down into sections as this needs to be made in stages.
A sweet caramel and shortbread treat for those with a sweet tooth. I have broken it down into sections as this needs to be made in stages.
- Carbohydrate 157.175659452147 g
- Cholesterol 211.719162157592 mg
- Fat 76.2969620815015 g
- Fiber 6.75000011920929 g
- Protein 29.4458219901928 g
- Saturated Fat 46.0601528998985 g
- Serving Size 1 1 Serving (338g)
- Sodium 674.710179235712 mg
- Sugar 150.425659332938 g
- Trans Fat 5.69319846973285 g
- Calories 1411 calories
Step-by-step
- Pre-heat the oven to 180(C)/Gas mark 4, or 356(F). Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin. 250g plain flour 75g caster sugar 175g butter, softened
- To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin. For the caramel: 100g butter or margarine 100g light muscavado sugar 2 x 397g cans condensed milk
- To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool. 200g plain or milk chocolate, broken into pieces
- For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.
Using margarine instead of butter in the shortbread base alters the structural integrity entirely, yielding a crumb that lacks proper snap and browns unevenly due to differing water content. Achieving a successful three-layer confection requires strict adherence to sequential staging and thermal management. Rushing any transition between the baked crust, boiled caramel, and tempered chocolate creates textural failures that cannot be corrected once set.
The Shortbread Foundation
Working cold butter into flour requires friction rather than heavy pressure to prevent gluten development. Rubbing the fat until the texture resembles fine breadcrumbs ensures a tender, crumbly crust rather than a tough pastry. Pricking the surface with a fork allows trapped steam to escape during the 20-minute bake at 180 degrees Celsius, preventing large air pockets from forming beneath the caramel layer. Allow the base to cool completely inside the tin before pouring any hot liquid over it.Caramel Viscosity and Heat Control
Simmering condensed milk alongside butter and muscovado sugar demands constant agitation to prevent scorching the milk solids at the bottom of the pan. Boiling activates the Maillard reaction, developing the deep amber color and butterscotch flavor profile over five minutes of gentle bubbling. Pouring this mixture directly onto the cooled shortbread while it remains warm helps bond the two layers together cleanly. Let the caramel set firmly before introducing the final dairy fat layer.Melting and Slicing Mechanics
Melting chocolate over a double boiler rather than direct heat prevents scorching and preserves the cocoa butter crystal structure needed for a glossy finish. Pour the melted chocolate evenly across the cold caramel, then transfer the entire Swiss roll tin to a refrigerator until completely solid. Running a sharp knife under hot water and wiping it dry between each cut prevents the chocolate top from cracking and keeps the caramel from dragging into messy streaks.
