How To make Millionaire Shortbread

Millionaire's Shortbread | Basics with Babish

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This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Recipe adapted from America's Test Kitchen:

Recipe:

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Millionaire Shortbread | Ep. 1294

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Millionaire's Shortbread | Cheap vs Steep

The irony of a cheap millionaire shortbread! Can it be done, or is a millionaire's shortbread with expensive ingredients better? That's what Mrs B and I are putting to the test today. With decadent layers of chocolate and caramel on top of a shortbread base, this shortbread recipe is pretty simple, but extremely delicious!
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Ingredients list:

For the shortbread
250g plain flour
75g caster sugar
175g butter, softened

Caramel layer
100g butter or margarine
100g light muscovado sugar
397g can condensed milk

Chocolate topping
200g plain or milk chocolate, broken into pieces

Millionaire’s Shortbread Recipe

Preheat the oven to 180C/160C fan (350C fan) and grease or line a 20-22cm baking tray.

Mix together the sieved flour and sugar in a bowl, then rub in the butter for that “nee” feel! Knead the mixture together until it forms a dough then push it into the bottom of your baking tray - it doesn’t matter if there are a few indentations from your fingers as it’ll all get masked by the next delicious layer! Now pop that into the preheated oven for 20 minutes.

The next step is the caramel, so put your remaining butter into a pan with the can of condensed milk and sugar. Here I had to put light brown sugar into the cheap up against muscovado on the steep as I didn’t have another option, so I can confirm that both work well! Stir this continuously over the heat until everything is all dissolved together, then turn down the heat to low and continue stirring for 5-10 minutes until it is thickened and it has a lovely caramel colour.

Now you can pour the caramel over the shortbread which should be nicely cooled in the tin. Let this cool to room temperature before putting it into the fridge to cool and set.

The final layer is milk chocolate on the top. Melt the broken up chocolate or chocolate chips in a bowl over a pan of hot water. Pour this over the cold caramel and leave to cool and set again.

Once it’s fully set, cut into squares and enjoy!

00:00 Intro
01:09 Shortbread Recipe
04:14 Caramel Layer
07:06 Chocolate Layer
08:30 Cheap vs Steep Millionaires Shortbread

#cheapvssteep #barrylewis #shortbreadrecipe

Amazing Millionaire's Shortbread Recipe

This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.

RECIPE:

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How to Make Millionaire's Shortbread with Elle Simone Scott | ATK Cooking School

Millionaire's shortbread is an incredible cookie with three layers of shortbread, chewy caramel, and snappy chocolate.

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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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Millionaires Shortbread Recipe

How to Millionaires Shortbread! This Millionaires Shortbread Recipe is simple and easy to make. The most delicious and rich sweet treat, crumbly shortbread, sweet salted caramel filling and topped with dark chocolate! SUBSCRIBE for new videos every Sunday

If you would like to learn how to make Millionaires Shortbread then just follow this Millionaires Shortbread Recipe.

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Mixing Bowl
Saucepan
Measuring Cups
Square Baking Pan

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MILLIONAIRES SHORTBREAD RECIPE

Ingredients

1½ / 160g Sticks Butter
⅓ Cup / 65g White Sugar
2 Cups / 250g Plain Flour
1 Tin / 400g Sweetened Condensed Milk
¾ Cup / 150g White Sugar
1 Stick / 110g Butter
2 Tbsp / 50g Golden Syrup (can be substituted with Honey)
1 tsp Vanilla
1-3 tsp Flaky Salt
5oz / 150g Chocolate
2 Tbsp / 30ml Oil

Instructions

Whisk the butter and sugar together until smooth and combined. Add in the flour and switch to a wooden spoon or silicone spatula and fold together until the mixture starts to resemble wet sand.
Line an 8 or 20cm square baking pan with non stick paper and pour in the shortbread base. Using a metal spoon of flat cup press the base down into a flat even layer.
Bake the shortbread base in a 160C/320F oven for about 35 minutes or until the edges are just starting to brown. It will be soft but will continue to harden as it cools. Let it cool before starting the caramel.
In a medium sized saucepan add the butter, sweetened condensed milk, sugar and golden syrup. Heat over medium to low heat for about 5 minutes, stirring continuously. When the mixture starts to turn golden remove it from the heat and let it cool for a few minutes before adding the vanilla and salt.
Pour the caramel into the square baking pan on top of the cooled shortbread base. Tilt the pan so the caramel fills in all the corners and place into the fridge for a few hours to set completely.
Melt the chocolate and oil together over a water bath or in the microwave in small bursts until smooth. Pour the chocolate over the caramel and leave to set in the fridge for a few hours.
Remove the Millionaires Shortbread from the baking pan. Peel back the nonstick paper and cut into about 12-16 even slices.

Notes

If you have a thermometer cook the caramel to 110C/230F.
For normal caramel only add 1 tsp of salt, for more of a salted caramel add between 2-3 tsp.
Keep the sliced Millionaires Shortbread in a sealed container in the fridge.

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