dinsdag 18 maart 2014

Millionaire's Shortbread

Hey there! Happy Tuesday!

What's that? You've got a craving for chocolate, caramel AND cookies? 
You can't choose? Why would you, when there is such a wonderful thing as millionaire's shortbread?

A famous writer once wrote: 
"Everything in moderation, including moderation"- Oscar Wilde. 
And that is exactly what you should keep in mind when making and eating these delicious treats. You will have bowls that are covered with sticky caramel and melted chocolate that are impossible to get out, so you will feel the strong urge to clean everything with your finger and your tongue. I wouldn't discourage that, but do it in moderation, because you will be to nauseous to even try the shortbread when it's done! 

I made this last thursday with the 'Boyfriend', and he had a jar full of good quality salted caramel from a foody type of birchbox. We just baked the shortbread, spread the caramel on top when it was cooled down and added the chocolate. The recipe does not call for this but I did have some gluten-free flour lying around and we thought it would make the shortbread more crisp and flaky while at the same time we would limit the amount of gluten in the cookie, which for some people is a good thing! 

The result looks like this, and the ingredient list and recipe you can find below! 

Tiny treats, great for sharing (or not)

Millionaire's Shortbread

1 tin of condensed milk
150g of flour
100g of gluten-free flour
75g of white muscavado sugar 
300 g of flour
125g of sugar
200g of pure chocolate

Start with the caramel, I didn't make this myself but this recipe for caramel is fairly widespread so I think we can assume it will lead to the same kind of result! Of course if you can find a good quality caramel in your shop, you can totally go for that instead.

If you're making the caramel, put the tin of condensed milk covered in a pan with boiling water with a lid on top and boil it on low heat for three hours. Check every now and then whether the water level is still high enough, the tin should be totally covered! After three hours take it out of the pan and let it cool down for 30 minutes. Then melt 125g of the butter in a pan and add the sugar and let everything melt together. Add the caramelized condensed milk and let it warm up for 5 minutes. You can also add some sea salt to make it a salted caramel, the jar I used did have salt and the result was awesome!

Heat up the oven to 180 degrees C. Crumb the two types of flour and the rest of the butter (175g) together and add the white muscavado sugar. Kneed the crumbs together to a dough and press it down in your square baking pan lined with baking paper. With a fork make some little holes in the dough and bake it for 30 minutes in the middle of the oven until it's nice and brown and done. Let the shortbread cool down completely. 

On top of the cooled down shortbread spread your caramel and let it set for a little while. I put it in the freezer so it would set a bit faster and if you do that it only takes 10 minutes to set. While it's in the freezer, melt your chocolate au-bain-marie, and then spread the chocolate on top of the caramel. We also added some sea-salt flakes on top of the chocolate to give it an extra kick! Put it back in the freezer for 10 minutes and then you can take it out. 

Take the Millionaire's Shortbread out of the baking tin and cut it into small pieces. Again, everything in moderation, including moderation. That goes best if you cut it into small pieces, so you don't end up eating half the thing in half an hour and getting completely sick with all of that chocolate and caramel. 

So... good luck with that. I can't stop eating those things, it was a good thing I wasn't at home this weekend otherwise I would have eaten even more... But then again, I had more than enough treats this weekend, I was at my parents place I had so much good food once again! At least now I have some more little treats to get myself through the week haha! 

I'd love to hear your comments, whether you've tried to make them or any other recipe's for me to try! So do let me know how you get on! You can contact me through facebook, twitter, instagram or in the old fashioned way, through the comments below this post! 

Lots of love,

Geen opmerkingen:

Een reactie posten