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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!
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
- 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.
🥰 Chef's tips
- 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.
- 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.
- 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.
- 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...
- 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.
- The trick to cutting straight slices : run the blade of your knife under hot water for a few seconds before cutting your slices.
- Sprinkle with a little sea salt just before serving: it brings out the flavor of the chocolate and adds an extra touch of deliciousness.
❄️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
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
Millionaire shortbread
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
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).
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