Do You Want to be a Millionaire?

This is the first time I’ve made millionaires’ shortbread and it came out quite well. This recipe is pretty easy to make. Although it needs a bit of patience in between layers. Just make sure each layer has cooled before topping it with the next. Also, make sure to continuously stir the caramel, otherwise it will burn.

These are extremely rich, but the different textures balance out well. The shortbread came out just perfect. It was buttery and crisp, yet light and airy. However, I think next time I’ll make the caramel layer slightly thinner and add a bit more chocolate. But that’s just my preference.

A note about the caramel. There are other ways to make it. I have to admit I was expecting my caramel to be less cloudy looking and more golden brown but I think that’s cause I used light brown sugar instead of dark brown sugar or you can use golden syrup (corn syrup). But it still came out yummy. More of a caramel custard-ey type filling.

Also, I thought since this blog is named after my passion for food and music and since I love to listen to music while I cook, I am going to have a “currently listening to” section to go with each entry. Soooooo…

Currently listening to: Natalie Walker – Urban Angel

Natalie used to be in the downtempo/electronica group Daughter Darling. But has now gone solo and her debut album “Urban Angel” out on Dorado Records has been getting a lot of press and has been licensed to a few hit tv shows like Grey’s Anatomy and Ugly Betty. If you like groups such as Portishead or Zero 7, then Natalie’s album is just for you. Also check out Daughter Darling’s album “Sweet Shadows”.

Now, back to the food!

Millionaires’ Shortbread
Source: “Mary Berry’s Ultimate Cake Book” by Mary Berry. Published by BBC Worldwide, Ltd 2003.

Ingredients:

For the Shortbread:

1 cup of all-purpose flour

1/3 cup of caster sugar

3/4 cup of butter, softened

For the caramel:

1/2 cup of butter

1/2 cup of light brown sugar

2 14 oz cans of condensed milk

For the topping:

1 cup of plain or milk chocolate, broken into pieces

Directions:

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 13 x 9 inch baking tray.

To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. (You might want to use a floured rolling pin to roll the shortbread out. I used a drinking glass since my rolling pin was too long for the tray.) Prick the shortbread lightly with a fork and baked in the preheated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.

To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.