The Millionaire’s Shortbread Recipe provides an experience of rich and creamy taste which surpasses most other dessert options. The dessert possesses special qualities which draw people into a strong affectionate response. And trust me, you’ll want to make this.
But let’s not run on. Let’s talk about the basics before making this layered treat. A millionaire’s shortbread isn’t something you whip up fast—it’s an investment in your taste buds.
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Why Is It Called The Millionaire’s Shortbread Recipe?
The story behind the name Millionaire’s Shortbread is, therefore, because this is a premium product that, until today, can be viewed as a dessert for millionaires. This dessert began in Scotland, where shortbread has been used since the 12th century.
As time passed, it developed into a more complex dish enjoyed by such illustrious personalities as Mary Queen of Scots.
This combination of shortbread, caramel, and chocolate probably originated in the 19th century, but the name gained popularity during the 1970s through B.C. Campbell of the Toronto Star’s cookbook.
In other words, Millionaire’s Shortbread is titled based on the confection’s more prosperous components and tastes, which means it is quite luxurious.
Millionaire’s Shortbread Recipe Ingredients
For the Shortbread Base
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter (melted)
- 1 cup all-purpose flour
For the Caramel Layer
- 1/2 cup unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 1 cup light brown sugar
- 1/2 cup corn syrup
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
For the Chocolate Topping
- 8 ounces dark chocolate
- 2 ounces dark chocolate
How to Make Millionaire’s Shortbread Recipe in Simple Steps
The process of creating this luxury shortbread will be taught in four easy steps. The homemade appearance of this treat will astound everyone because its professional appearance surpasses all expectations. For beginners it is essential to execute this technique at least once to earn admiration from everyone.
This process includes 4 steps:
- First, we will prepare the short dough base.
- Then, we will make the caramel layer.
- Delicious chocolate topping.
- Finally, we will assemble it.
Making The Sourdough Bake
Prepare shortbread dough
Add brown sugar, a teaspoon of vanilla extract, kosher salt, and melted unsalted butter in a large bowl to create a smooth mixture.
Add flour
Add around one cup of all-purpose flour. I say “around” because shortbread is quite flexible. We aim for a texture that holds together but still feels crumbly and tender when you press it.
Press Dough In The Pan
Well, butter your baking vessel of choice. Dump in the shortbread dough & press it down using wetted fingers.
Dock the Dough
Dock the dough by poking lots and lots of tiny holes into it using a fork.
Optional Topping
Sprinkle raw or turbinado sugar on top and dab it down with the ramekin to ensure it sticks in place, but it is optional.
Bake the Shortbread
Bake at 375 degrees Fahrenheit for 15 to 20 minutes until golden brown and crisp. Allow to cool on a wire rack for about an hour before cutting into slices.
Make The Caramel Layer
Prepare & Cook Caramel
In a medium-sized bowl, add caramel ingredients:
- Unsalted butter
- Sweetened condensed milk
- Light brown sugar
- Corn syrup,
- Heavy cream,
- Kosher salt.
- Cook the Caramel
I fruitlessly attempted to mix all the ingredients with the small whisk before retrieving an ordinary whisk to continue. The mixture needs constant whisking during simmering for 15 to 20 minutes to reach a temperature of 236 degrees F.
Reaching the Right Consistency
I think it’s going to be around 225, but just continue, and don’t stop to reach the desired consistency of our caramel. We have to come out somewhere between 236 and 240 on the Fahrenheit scale.
Pour the Caramel
After the temperature is correct, pour the caramel over the waiting shortbread. Then take an offset spatula and push it to the edge of the pan and spread it all the way to the sides and make it even. Tap it on the counter a couple of times to remove any trapped bubbles.
Cool the Caramel
Set aside for the caramel to cool wholly for approximately two hours.
Making the Chocolate Topping
Prepare Chocolate
For this, you need dark chocolate. You can either use it in wafer form or chopped. I’ve tried this recipe with both, so I guess both work the same; there’s no effect on texture and taste.
You need to take 2 ounces of chocolate, chop it well, and set it aside; its work will be done later.
Melt Chocolate
Melt the second set of 6-ounce chocolate through a double boiler setup. Check the temperature during chocolate melting since it requires active monitoring. The temperature during the melting process should stay below 120 degrees Fahrenheit. You should take the melted liquid off the heat right away.
How to Temper Chocolate
The process starts by removing heated chocolate from the stove then adding small portions of solid seed chocolate.
Continual stirring helps both to lower the temperature of melted chocolate while getting it ready for following steps.
Checking the Temperature
Keep an eye on the chocolate as it cools. Once it reaches around 82 degrees Fahrenheit, it’s good to go for pouring over the caramel.
Assembling Millionaire’s Shortbread
Spread the tempered chocolate evenly over the cooled caramel & use a spatula to smooth it well. Please give it a vigorous waggle to ensure it’s nice and even and that all the bubbles have popped. Wrap and refrigerate for 10 minutes or until the chocolate is firm.
How to Serve Millionaire’s Shortbread Recipe
Lift and Slice
Use aluminum foil handles to lift the shortbread out of the pan slowly and gently. Take out the aluminum foil and prepare for slicing.
Cut the Bars
I always cut the chocolate into bars. That is their perfected form of expression.
Use the Right Knife
To give it a try, I attempted to use a bread knife. I do not recommend this. First, I will attempt to make long, sweeping motions to cut through the chocolate layer before cutting down through the caramel and cookie layer.
Millionaire Shortbread Variations
- Change a couple of tablespoons of flour in the shortbread base for cocoa powder for a chocolatey wrench.
- After the caramel boiling process, mix in coconut, rum, or almond extract for an extra flavor.
- Before adding the caramel, sprinkle the crust with chopped nuts, dried cranberries, or raisins.
- When the topping is set, drizzle it on top or use milk or white chocolate instead of dark chocolate.
Important Notes
Unused portions of the Millionaire’s Shortbread Recipe should be saved at room temperature, where it should still be quite tasty after 3 days. To prefer inter-formation storage, they can be stored in the refrigerator for 1 week or in a freezer for 2 months.
They should also be kept in an airtight container to avoid compromising the caramel and chocolate flavors, more so when freezing occurs. During slicing, ensure the bars are not placed in the refrigerator because this makes the chocolate crack.
According to the recipe, the bars require 30 minutes in a fridge to allow the caramel to solidify and an additional hour for the chocolate to harden.
Warm a knife under hot water to prevent leaving potatoes when slicing, then wipe with a kitchen towel before cutting the bars.