I hold a fond place in my heart for millionaire's shortbread. It is something that I associate with my gran as she always had a batch ready for us kids whenever we went to visit her and grandpa in Scotland. On top of that, I have a massive sweet tooth (you may have noticed). I am not one of those people who ever thinks anything can be ‘too sweet’. I just don’t think such a thing exists… or at least I haven’t come across it yet! This recipe is a little #indulgent but who doesn’t deserve a treat in the current climate?! Plus it will be a hit with everyone so is always a good #recipe to have up your sleeve. There are a couple of things you can do if you want to tweak the recipe. The pecans can be removed if you have a nut allergy (or are catering for someone with one). If you remove them you will end up with the classic shortbread, though I highly recommend you try it with them in if you can as pecans go so well with caramel and have an added sweetness. As I had the pecans in I reduced the amount of sugar in the recipe (which in my book means their healthy!?!) so if you take them out add a little extra sugar in the shortbread base (~50g). The recipe itself is dead easy to do and pretty quick. These #delicious bites can be whipped up in about an hour and a half.
Recipe: Serves 20-24
Prep time: 30 mins Baking time: 20 mins Cooling time: 1 hour
For the shortbread base
200g butter
50g sugar
50g pecans
250g plain flour
Pinch salt
50g whole pecans
For the caramel
100g butter
100g brown sugar
2cans condensed milk
For the top
200g dark chocolate
1. Preheat your oven to 180°C/355F and grease a large foil container or baking tray (30cmx20cm)
2. To make the shortbread, put the flour, sugar, salt in a mixing bowl. Cube the butter and add to the bowl. Rub the ingredients together until it resembles breadcrumbs.
3. Finely chop 50g of pecans and add to the mixture.
4. Knead together until it form a soft dough.
5. Press the dough into the container and bake in the oven for 20 mins.
6. While your base is cooking make the caramel. Add all the ingredients together in a pan over a high heat and bring to the boil whilst stirring continuously.
7. Turn down the heat and simmer for 10 mins to thicken the caramel, still stirring.
8. Remove your shortbread base from the oven and place another 50g of whole pecans on top of it.
9. Pour over the caramel and leave to set.
10. To finish, melt 200g dark chocolate in a bowl in the microwave, take out and stir every 30 seconds so it doesn’t burn.
11. Pour over the top and leave to set; score the top just before the chocolate is set into whatever size pieces you want.
12. Slice up and enjoy!
Rub together the flour, butter, sugar and salt until the mixture resembles crumbs.
Make the caramel by heating all the ingredients together and bring to the boil, stirring continuously
Add extra pecans before putting the caramel on
Spread evenly and leave to cool
Add the melted chocolate and leave to set before slicing.
コメント