Millionaire’s Shortbread
Intermed..
The salt flakes in this gooey treat make it all the more grown up – more for us please! Courtesy of www.divinechocolate.com
PREP IN
20 MIN
COOK IN
50 MIN
SERVE
10
Millionaire’s Shortbread
Intermed..
PREP IN
20 MIN
COOK IN
50 MIN
SERVE
10
Introduction
The salt flakes in this gooey treat make it all the more grown up – more for us please! Courtesy of www.divinechocolate.com
Ingredients
- 250g butter
- 250g caster sugar
- 300g plain flour
- 50g cornflour
- 5g salt
- sprig of lavender
- 150g salted butter
- 180g golden syrup
- 800g condensed milk
- 250g caster sugar
- Large pinch of fleur de sel / sea salt flakes
- 300g Divine 70% Dark Chocolate
FOR THE SHORTBREAD:
FOR CARAMEL:
FOR THE CHOCOLATE TOPPING:
Method
- 1. First make the shortbread. Cream the butter and the sugar in a bowl. Sieve in the flour, cornflour and salt and mix into the butter and sugar to make a stiff dough. Leave to rest for half an hour.
- 2. Pre-heat your oven to 180ºC/350ºF/gas mark 4. While the dough is resting line a large baking tray with sides with baking parchment and then after the dough has rested, press it into a layer on the bottom of the baking tray. Prick the dough with a fork all over. Bake for 15 to 20 minutes and then turn the heat down to 150ºC/300ºF/gas mark 2 and bake for a further 10 to 15 minutes until light golden brown. Remove from the oven and leave to cool still in the tray.
- 3. Place the ingredients for the caramel into a pan and heat on the stove, whisking all the time, for about 5 to 8 minutes until it bubbles and changes colour as it caramelises. Spread the caramel over the shortbread and allow to cool.
- 4. Once the caramel has cooled sprinkle the fleur de sel over the caramel. It needs to be cool enough so the salt stays in flakes and does not dissolve into the caramel. You will then get a lovely contrasting salty taste that sets off the sweetness of the caramel perfectly.
- 5. Finally, break the Divine chocolate into a bowl and place it over a pan of boiling water. Stir until it melts. Pour over the caramel and leave to cool. Once cool, place into the fridge to set. Cut into squares to serve.
