Millionaire’s Shortbread is my favorite thing to order in cafes in London. Lovely crunchy shortbread, delicious caramel and a layer of chocolate just can’t go wrong. I added some sea salt to this version to make it even better!Print
- Yield: 12 pieces 1x
- 2 1/2 dl all-purpose flour (1 cup + 1 tbsp)
- 1/2 dl brown sugar (3 tbsp + 1 tsp)
- 2 tsp corn starch
- A pinch of salt
- 100 g butter (3.5 oz)
- 1 tbsp cold water
- 1 egg yolk
- 2 dl double cream (¾ cup + 1 tbsp)
- 2 dl brown sugar (¾ cup + 1 tbsp)
- a pinch of salt
- 200 g milk chocolate (7 oz)
- 2 tbsp vegetable oil
- Sea salt flakes
Preheat the oven to 175 degrees celsius (347 °F). Mix the all-purpose flour, brown sugar, corn starch and the salt. Add the butter cut into cubes, working it in until the mixture is evenly crumbly. Add the ice water and the egg yolk.
Press the dough onto the bottom of a 34 x 10 cm size loose bottomed pie pan. Pierce the dough using a fork. Bake in the middle of the oven for about 20 minutes until the shortbread is golden brown.
Mix all the ingredients for the caramel in a small sauce pan and bring to a boil mixing constantly. Cook for about half an hour until the caramel firms when you drop a small amount of it into a glass of cold water. Don’t cook too long so that the caramel won’t be too hard when it sets. Let the caramel cool a bit.
Spread the caramel onto the shortbread and put the pie into the fridge and let cool until the caramel is firm.
Melt the chocolate in the microwave or over simmering water. Add the vegetable oil and spread the chocolate on the caramel. Decorate with some sea salt.
You can also use a 20 cm round pie pan and you can line a regular pan with baking paper.
Try also my other cookie recipes from the blog.