In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
MILLIONAIRES SHORTBREAD
Sometimes in life, something sweet and decadent is called for, and what can beat the pure delight of a Millionaires Shortbread. The combination of buttery shortbread and a sticky caramel topped with chocolate is truly sublime, and of course, traditionally this unctuous biscuit was always topped with milk or plain chocolate but being a fan of white chocolate, I believe the combination marries together and of course, the pinch of sea salt just adds that extra touch of class.
Makes: approximately 16 slices
Preparation time: 15 minutes + chilling
Cooking time: 20 minutes
Oven temperature: 180ºC
Ingredients
Shortbread
150g plain flour – sifted
100g desiccated coconut
170g cold butter – cubed
75g caster sugar
Caramel
120g condensed milk
60g golden syrup
150g unsalted butter
150g soft light brown sugar
Pinch of sea salt flakes
White Chocolate Topping
200g quality white chocolate – melted
INSTRUCTIONS
Prepare baking tin
Line with non-stick baking paper.
Make shortbread
Either by hand or using a food processor, mix together the flour, coconut and butter until the mixture looks like breadcrumbs.
Add the sugar and then bring together to form a soft dough, again either using the machine or by hand.
Pat the shortbread dough into the base of the prepared baking tin, pricking the top all over with a fork.
Bake in the oven until lightly golden and crisp to the touch.
Make caramel
Place all of the ingredients into a pan bar the sea salt, and melt together over moderate heat. Once melted turn the heat up and bring to the boil, stirring occasionally.
Now that the caramel is at boiling, stir continuously and boil for approximately 5-6 minutes or so, until the caramel bubbles become large and the mixture turns into a thick, glossy dark caramel.
Assemble
Pour the hot caramel over the shortbread base and sprinkle with the sea salt flakes if wishing to make what we call a ‘salted caramel’. Leave to cool and set before adding the chocolate topping.
Make white chocolate topping
Melt the white chocolate either in the microwave or in a bowl suspended over a pan of boiling water.
When runny, evenly pour all over the set caramel mixture. Spread smooth and leave to harden.
To store
When cold lift out from tin via the baking paper and cut into squares with a large sharp knife. Remove from the baking paper and place in an airtight container.
Jules tips It is always important to prepare and line the baking tin with non stick baking paper before you start this recipe. The reason for this is that by lining the tin it will (A) not stick and (B) be so much easier to literally ‘lift’ the slice out in order to cut into selected slices. I find a 27cm x 18cm tin works well for this recipe.
Contributed by: Julia Toon, Jules of the Kitchen
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