Millionaire’s Shortbread Bites
These two-bite wonders have a tender, light as a feather shortbread base made with cornflour as well as plain (all purpose) flour, and icing sugar instead of caster or granulated. If you love crunchy shortbread, this is not for you but if you love it to melt on the tongue into a sweet vanillary puddle, then this is the recipe for you! I encourage pressing it into an 8-inch square pan and baking as it is if you need a plain shortbread biscuit – just remember to cut it as soon as it comes out of the oven and leave to cool in the tin. It should take around 16 minutes at 160˚C.
The caramel layer is made with condensed milk and a little golden syrup and once cooled, it sets like a dream every time – it’s never failed me yet (my Butterscotch Sauce is a caramel which doesn’t set hard no matter how long it chills but the condensed milk is like a cheat’s version of fudge, so it sets once cool). A molten puddle of dark chocolate atop that toffee-like caramel and sweet, crumbly shortbread balances out all that buttery sweetness.
Ingredients
For the Shortbread layer
For the caramel layer
To top
Instructions
The caramel layer is made with condensed milk and a little golden syrup and once cooled, it sets like a dream every time – it’s never failed me yet (my Butterscotch Sauce is a caramel which doesn’t set hard no matter how long it chills but the condensed milk is like a cheat’s version of fudge, so it sets once cool). A molten puddle of dark chocolate atop that toffee-like caramel and sweet, crumbly shortbread balances out all that buttery sweetness.
Ingredients
For the Shortbread layer
- 75 g cornflour
- 150 g plain flour
- 75 g icing sugar
- 150 g soft butter
- 1 tsp vanilla extract or seeds of a vanilla bean
For the caramel layer
- 397 g condensed milk
- 2 tbsp golden syrup
- 75 g light muscovado sugar
- 100 g butter
- 1 tsp vanilla
To top
- 150 g dark chocolate
- 1-2 tsp freeze dried raspberries optional
Instructions
- Preheat oven to 160˚C.
- Make the shortbread by placing all the ingredients in a food processor and pulsing until it forms big clumps. Or mix together in a large bowl with a spatula until the same texture is arrived at.
- Tip onto the work surface and form into a long sausage shape and divide in half, then half again carrying on until you have 24 evenly sized nuggets of dough - press each into your Mini Bites tin/mini baking cups/silicone mini muffin cups and flatten with a press or the back of a spoon.
- Bake for approximately 16 minutes - they will remain a pale sandy colour and will puff up because of the cornflour so gently press down to flatten a little whilst still warm. Leave to one side to cool.
- For full instructions : www.everynookandcranny.net
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