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    Accueil » Recipes » Snacks and desserts

    Millionaire shortbread

    Publié le : Apr 22, 2023 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    Ideal for a simple, gourmet snack, this millionaire shortbread is a delicious Scottish cookie with a sweet shortbread base covered with a melting caramel and chocolate ganache. Be careful, this mignardise is as irresistible as it is addictive!

    Delicious half-cooked piece of millionaire shortbread.

    For other gourmet snack ideas, take a look at this hazelnut and chocolate molten lava cake, or this edible cookie dough or these delicious cinnamon rolls.

    Table des matières
    • 💙 Why you'll love it
    • 🍫 Ingredients
    • 🥰 Chef's tips
    • ❄️Storage
    • 😋 Other delicious snacks
    • 📖 Recette

    💙 Why you'll love it

    • It's very easy to make, believe me!
    • It requires only ingredients that are very simple to find and use.
    • It's vegetarian and perfect for a gourmet snack.
    • It can be kept for several days.

    🍫 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • All-purpose flour.
    • Good-quality unsalted butter, with a 82% fat minimum.
    • White sugar.
    • Vanilla extract for flavouring.
    • Sweetened condensed milk: it's very important that you don't use unsweetened milk.
    • Maple syrup, which can easily be replaced by agave syrup or honey.
    • Heavy cream
    • Dark chocolate: I recommend using a chocolate with a minimum cocoa content of 55-60%. And if possible, fair trade.
    Delicious slice of millionaire shortbread.

    🥰 Chef's tips

    1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Don't forget to poke holes in your shortbread dough with a fork before putting it in the oven, so that it doesn't puff up during baking.
    3. Don't panic if your shortcrust pastry isn't golden and hard when it comes out of the oven. We don't want it to turn golden; its normal color is blond. And it will take on its normal consistency as it cools.
    4. When you make the soft caramel that will be the 2nd stage of the millionaire shortbread, stir well with a whisk throughout, even in the corners of the pan. Otherwise, the sugar will burn underneath and you'll end up with burnt sugar lumps...
    5. And don't turn up the heat too high : I know it's tempting to make it go faster, but you risk burning your caramel.
    6. The trick to cutting straight slices : run the blade of your knife under hot water for a few seconds before cutting your slices.
    7. Sprinkle with a little sea salt just before serving: it brings out the flavor of the chocolate and adds an extra touch of deliciousness.
    Delicious half-cooked piece of millionaire shortbread.

    ❄️Storage

    I recommend keeping it in the fridge, in an airtight container. You can keep it for 3 to 4 days maximum.

    If you find it too hard (personally, that's how I like it, but others may like it softer), take it out of the fridge 15 to 20 minutes before eating.

    😋 Other delicious snacks

    • Walnut brownie
    • Chocolate chip brioche
    • Pavlova with red fruits

    If you make this millionnaire shortbread, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Délicieuse part de shortbread millionnaire à moitié croquée.
    Pas encore de vote

    Millionaire shortbread

    Ideal for a simple, gourmet snack, this millionaire shortbread is a delicious Scottish cookie with a sweet shortbread base covered with a melting caramel and chocolate ganache. Be careful, this mignardise is as irresistible as it is addictive!
    Servings 9 servings
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Temps de repos 3 hours hrs
    Total Time 3 hours hrs 55 minutes mins

    Ingredients

    For the shortbread

    • 6 oz all-purpose flour (170g)
    • 5 oz unsalted butter softened (140g)
    • 1.5 oz granulated sugar (40g)
    • 1 teaspoon of vanilla extract

    For the soft caramel

    • 3.5 oz unsalted butter (95g)
    • 3 oz granulated sugar (90g)
    • 12 oz sweetened condensed milk (350g)
    • 1 tablespoon maple syrup

    For the chocolate ganache

    • 7.5 oz heavy cream (215g)
    • 8.5 oz dark chocolate (245g)
    • sea salt optional
    Metric - US Customary

    Instructions

    For the shortbread

    • Mix the softened butter, sugar, flour and vanilla extract until smooth.
    • Preheat your oven to 355°F/180°C in natural convection/static heat mode, high and low. Line a square baking tin with parchment paper and press into shape with your fingers. Place the shortcrust pastry on top, replace the parchment paper and flatten it evenly with a glass.
    • Remove the parchment paper from the top and poke a few holes with a fork. Bake in the oven for 18-20 minutes (the pastry should remain golden-brown and not brown), then leave to cool to harden in the open air.

    For the soft caramel

    • Place the sugar, butter and sweetened condensed milk in a saucepan over medium heat. Mix well, then add the maple syrup. Bring to the boil to dissolve the sugar, stirring continuously with a whisk to prevent burning.
    • When it comes to the boil, turn down the heat and continue stirring continuously for around 10-15 minutes (the time will vary according to the strength of your heat).
    • Once the shortcrust pastry is completely cold, pour the soft caramel over it and chill in the fridge for 1 hour.

    For the chocolate ganache

    • Melt the chocolate in a saucepan over low heat, then remove from the heat and add the heavy cream. Mix well, then leave the ganache to cool for 2-3 minutes.
    • Add it to the cold caramel and refrigerate for at least 2 hours. Just before serving, sprinkle with a little sea salt (optional).

    Notes

    As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    Author: Marie Compain
    Course: Cold desserts, Snacks and desserts
    Cuisine: Scottish
    Keyword: comforting, delicious, simple
    Régime: Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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