Best Millionaires Shortbread Recipes

MILLIONAIRES SHORTBREAD

Steps:

• Shortbread:.
• Preheat the oven to 350 degrees F.
• Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
• Caramel Layer:.
• In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• Chocolate Topping:.
• In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard.
• Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

MILLIONAIRES SHORTBREAD OR CREAMY CARAMEL AND OAT SQUARES

Steps:

• Beat the butter and sugar until fluffy, and then beat in the flour and oats.
• Press the mixture into an 8" square tin, and bake at Gas mark 4 for 25 minutes until golden. Allow to cool.
• For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
• Pour over the biscuit base and leave to set.
• Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions. If you do it when completely set, the chocolate shatters.

MILLIONAIRES SHORTBREAD

Steps:

• 1. for the shortbread, preheat the oven to 350°.
• 2. Butter two square nonstick pans, 8 inches, and coat with flour, tapping off the excess. Put the flour, sugar, and salt in a food processor and pulse once. Add the butter and pulse until the mixture resembles peas. Press the shortbread mixture into the prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• 3. For the caramel layer, in a heavy bottomed pan over medium low heat, mix the condensed milk and 2 tablespoons butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, 15 to 20 minutes. Pour the caramel over the shortbread and spread evenly using an offset spatula. Cool to room temperature.
• 4. For the chocolate topping, in a glass bowl set over a pan of simmering water, melt the chocolate. Once the chocolate is melted, pour it over cooled caramel layer. Sprinkle a little fleur de sel over the surface of the chocolate garnish. Cool at room temperature for about 10 minutes and then place in refrigerator to set completely. Cut into 2 inch squares and serve. Makes 32 pieces.

MILLIONAIRES' SHORTBREAD

Steps:

• Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
• 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. Prick the shortbread lightly with a fork and bake in the pre-heated 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.

MILLIONAIRES SHORTBREAD

Steps:

• Preheat oven to fan 150°C, conventional 170°C, gas 3.
• Grease and line the base of a rectangular tin 28x 18 x3cm with baking parchment.
• Place flour in a large bowl and then rub in the butter until the mixture resembles breadcrumbs.
• Stir in sugar.
• Knead well to form a smooth dough.
• Press dough into prepared tin, press down evenly with the back of a spoon and bake for 25 minutes until lightly golden. Allow to cool in tin.
• To make the topping, place butter, condensed milk and brown sugar in a non stick pan over a gentle heat. Melt ingredients together stirring continuously, and then boil for 5 minutes stirring continuously. Add vanilla essence and beat well. Pour evenly over the cooked base in the tin and allow to cool.
• Place chocolate in a small heatproof basin and melt over a pan of boiling water.
• Spread melted chocolate over topping and allow to set thoroughly before removing from baking tin.