Billionaires Shortbread
This is my incredibly decadent version of Billionaires (or Millionaires) Shortbread. What I mean by decadent is that the caramel is thicker than the shortbread Awesome That's why this recipe can make 16 servings because you don't need much to feel totally over-indulged
This is my incredibly decadent version of Billionaires (or Millionaires) Shortbread. What I mean by decadent is that the caramel is thicker than the shortbread Awesome That's why this recipe can make 16 servings because you don't need much to feel totally over-indulged
- Carbohydrate 9.09640625 g
- Cholesterol 36.953125 mg
- Fat 14.01734375 g
- Fiber 0.21093750372529 g
- Protein 0.953125 g
- Saturated Fat 8.840984375 g
- Serving Size 1 1 Serving (41g)
- Sodium 99.15625 mg
- Sugar 8.88546874627471 g
- Trans Fat 1.001296875 g
- Calories 164 calories
Step-by-step
- Lightly grease an 8" round cake tin (one with a removable bottom is needed or you won't get your finished shortbread out!) and pre-heat your oven to 180C (for fan assisted, adjust accordingly).
- In a bowl, cream the butter until soft, then add the caster sugar and beat until pale and fluffy.
- Stir in the plain flour & rice flour, until the mixture binds together. Then, knead well to form a smooth dough. NOTE: The Rice flour helps give the shortbread a really nice crunch, if you can't get hold of any then just use plain flour instead.
- On a lightly floured surface, roll out the dough into a 8' round and place it in the bottom of the cake tin pushing the dough upto the edges.
- Prick the surface all over with a fork and bake in the oven for 25-30mins, until pale golden and just firm to the touch.
- Take out and cool on a wire rack (Don't remove from the tin) and move onto to making the topping.
- Place the butter and sugar onto a non-stick pan and stir over a medium heat until the butter has melted and the sugar dissolves.
- Add the condensed milk, stirring continuously until the first bubbles appear on the surface. At this point remove from the heat and allow to cool slightly.
- Pour the caramel over the shortbread and shake the tin to settle.
- Leave on the side to cool fully. You can put in it the fridge to cool at this stage, but i find that you'll get condensation forming on top of the caramel.
- Once cool, chop the chocolate bars into small squares and then sprinkle on top of the caramel and with a large flat blade pat down slightly to ensure the pieces are stuck.
- Cover and chill in the fridge for 30-40 mins.
- Remove fro the cake tin and slice into 16 pieces.
- Enjoy!
Replacing the rice flour in the base with an equal weight of semolina delivers an even sharper, more granular crunch against the soft filling. Standard plain flour works in a pinch, but starch-rich grains create the structural integrity needed to support a disproportionately thick layer of dairy. Precision matters when cooking dairy and sugar together; boiling the condensed milk past 115 degrees Celsius will cause proteins to scorch and turn grainy instead of smooth. Constant motion with a silicone spatula across the bottom of a non-stick pan prevents hot spots during this reduction phase. Slicing this rich confection requires chilling the entire block for precisely 35 minutes before running a sharp chef knife through the chocolate layer. Wiping the blade clean with a hot, damp towel between cuts ensures clean edges without fracturing the top shell. Storing these squares in an airtight container lined with parchment paper preserves texture for up to five days at cool room temperature. Freezing works exceptionally well for long-term storage when individual portions are wrapped tightly in plastic film and transferred to a zippered bag for up to two months. Thaw frozen portions overnight inside the refrigerator rather than on the counter to prevent moisture condensation from ruining the chocolate finish.
