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“Strange isn’t it.” Michael said. “Millionaire’s Shortbread. How the nomenclature seems so dated. The idea that if you become a millionaire your life is all about excess. It’s a bit like alcohol. And how many people still associate celebration with poisoning themselves into oblivion - getting blotto, smashed, caned, etc. and generally making themselves really sick to rejoice something? Weird”.
Whatever! But a little of what you like does you good so I’m taking off my healthy toque blanche (chef’s hat) today for these rather delicious rich indulgences. Comfort treats in moderation. Brush your teeth after!
Ingredients:
Shortbread:
250g plain flour
185g unsalted butter (room temp)
75g sugar
Salted caramel:
300g sweetened condensed milk
185g unsalted butter
75g sugar
3 tbsp golden syrup
1 tsp salt (leave the salt out for a traditional millionaire’s shortbread)
Chocolate:
150g dark chocolate
Method:
Line a 28 x 18 cm rectangular baking tray with parchment paper and grease. Preheat oven to 160⁰C (fan).
Shortbread base – beat the butter and sugar together until smooth and creamy. Add the flour and beat until it forms a soft dough. Press this evenly into the baking tray. Place in the oven and bake for appx 22-25 mins, until a pale golden colour. Remove from oven and allow to cool.
Salted caramel – place the butter, sugar, golden syrup and condensed milk in a saucepan over a medium heat and stir until everything has melted. Then turn the heat up a little and boil for 5-8 mins, stirring continuously so it doesn’t burn. Add in the salt. It is ready once it has thickened to a soft fudge consistency and darkened in colour. Pour this evenly over the shortbread layer and allow to cool.
Chocolate – once the caramel has cooled, melt the chocolate in a bain-marie and then pour this evenly over the caramel. Allow to cool and place in the fridge. Once fully cooled, cut up and enjoy. Store in the fridge, or freeze for a later date. Silver platter optional!
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.