Desserts
British
BritishMillionaires Shortbread
A traybake of buttery shortbread, soft caramel and a chocolate top, presented three ways. The basic tier uses condensed-milk caramel and cooking chocolate, while the ultimate builds a salted brown-butter shortbread under a tempered single-origin layer.
Vegetarian
Ultimate version
Salted brown-butter shortbread, vanilla salted caramel and tempered dark chocolate.
Per serving£1.44
Total cost£11.50
Time1 hr 5 min
Ingredients for 8
- Shortbread
- 180 g plain flour
- 40 g rice flour
- 140 g unsalted butter , browned and cooled
- 60 g golden caster sugar
- ½ tsp fine sea salt
- Caramel
- 120 g unsalted butter , for the caramel
- 110 g light muscovado sugar
- 395 g condensed milk
- 3 tbsp golden syrup
- 1 vanilla pod , seeds scraped
- 1 tsp flaky sea salt
- Topping
- 280 g 70% single-origin dark chocolate , tempered
Method
- Brown the shortbread butter until nutty, cool, then beat with the sugars, salt, plain and rice flours and press into a lined tin.
- Bake at 165C for 25-30 minutes until evenly golden, then cool completely.
- Cook the caramel butter, muscovado, condensed milk, golden syrup and vanilla to 116C for a firm, sliceable set.
- Pour the caramel over the base, scatter with flaky salt and chill until firm.
- Temper the dark chocolate, pour over the caramel and spread thinly for a crisp snap.
- Let the chocolate set at cool room temperature, then cut into precise squares with a warm knife.
Equipment
- baking tin
- heavy saucepan
- sugar thermometer
- palette knife
The three ways, side by side
Budget
Three quick layers using margarine, tinned caramel and value chocolate.
Better
All-butter shortbread with a proper homemade caramel and good milk chocolate.
Ultimate
Salted brown-butter shortbread, vanilla salted caramel and tempered dark chocolate.
