How to make a perfect Salted Caramel Millionaires Shortbread

Показать описание

Buttery shortbread topped with easy salted caramel and a layer of milk chocolate. All topped off with chopped roasted hazelnuts. This millionaire's shortbread is a real treat.

They firm up and slice nicely, whilst still tasting gooey and delicious. Perfect for a picnic or as an afternoon snack with a nice cup of tea.

Ingredients:
For the shortbread:
225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
175 g (¾ cup minus 1 tsp) unsalted butter, cold, cut into cubes
90 g (½ cup) golden caster sugar
Pinch of salt

For the topping:
150 g (½ cup + 2 tbsp) unsalted butter
397 g (14 oz) can condensed milk
100 g (⅓ cup) golden syrup
1/2 tsp salt
350 g (12 oz) milk chocolate (or semi-sweet chocolate), chopped into small pieces
4 tbsp chopped toasted hazelnuts

Instructions:
1. Preheat the oven to 150C/300f. Line a 23cm (9 inch), square cake tin with baking parchment.

2. Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.

3. Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.

4. Spoon the mixture into the lined cake tin.

5. Spread the mixture out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible.

6. Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.

7. Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.

8. Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.

9. Turn off the heat and very carefully pour the mixture over the shortbread in the tin.

10. Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)

11. Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.

12. Pour the melted chocolate over the caramel in an even layer.

13. Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.

14. Cut into 9 large squares, or 36 bite-size squares and serve.

Notes
Storage: Once set and chopped into pieces, place in an air-tight box at room temperature. The should keep for up to a week.

#CookingShow #picnic #Baking

Рекомендации по теме

Комментарии

I absolutely adore all your recipes. Truly the queen of YouTube food videos!

Amirichi

Oh my word!!! I gotta try this… but maybe smaller squares! 💝

DJStanSteel

I think your great. Love the fact on how your measurements are in both the old way & new way. Keep it up.

cathymorrissey

ooo, now I want to make this! I'm tempted to put crunchy peanut butter in the caramel though, to add salt and the peanut flavour!

tomcollins

Ultimate treat. Brilliant easy to follow no fuss video. Thank you 👌

Sambell

Love all your recipes so much Nicky… they just work so well and has taught me so much…. Your channel and website are my go to every time…..

tinalouise

Oh dear another one to try . Your recipes are amazing and addictive. Thank You Nicky

glennbellamy

Did this yesterday
Absolutely amazing ! Thank you
A true winner !

juliemills

You make it look so easy. I have to try this recipe I love millionaire shortbread 😋 the way you pure the caramel then chocolate is mesmerising

terryarrow

These squares look so delicious! These will be made very soon. Thanks for the wonderful concise videos.

wendydawe

I made this yesterday and it was so delicious. My family likes your recipes. All are great and easy. Thank you, Nicky ❤️

hesala

Morning Nicky all the way from South Africa.
Love all ur recipes easy & all successful & the way u tasted that square makes one want to make it straight away

veronicasubban

Nicky! You're killing me darling. I'm a fitness instructor in LA and absolutely cannot make these. I'd be powerless against eating them. However, I think these would be a great contribution to a party, where I would allow myself to eat only one (peer pressure).

frankzito

Ok Nikki, I've seen your reaction many many times when you go in for the taste. You're eyes, this time, told a different story. Now they say you can tell if a person is truly smiling by their eyes; well, your eyes let us know immediately that you were transported to Exstacy and I wouldn't disagree. Fab recipe.

grizzle