Ever since my recent foray into salted caramel I’ve been wanting to bake something mega caramelific. So of course I thought ah, millionaire shortbread. I was thinking about the use of the word ‘millionaire’ in this snack. It probably emerged from its richness, but I wanted something that was covered in sugar candy gem stones and gold coins (white chocolate buttons sprayed gold) to really scream millionaire. My original plan was to use the salted caramel from my previous cupcake recipe, as I had a whole tub left. But me eating 1 or 10 spoonfuls a day meant that a week later the caramel had mysteriously disappeared. How odd. So we had to make some more for this recipe. The caramel was made using a different recipe but still turned out delicious. Wish there was some left over in a tub for, err future baking. You can find the recipe I followed here. I only tweaked it by adding the decoration, adding salt to the caramel and incorporating a cheeky bit of popping candy.
Ingedients for shortbread:
- 225g plain flour
- 175g cold unsalted butter, cut in cubes
- 75g caster sugar
Ingredients for caramel:
- 150g butter
- 1 x 379g tin of condensed milk
- 100g golden syrup
- some popping candy
- 2 tsp salt
Ingredients for chocolate layer:
- 350g mixture of dark and milk chocolate (depending on your preference for dark or milk)
Ingredients for decoration: (these are what I used but you can invent your own if you don’t have some of the ingredients)
- 360g sugar
- 200ml water
- food dye (can use red for rubies, green for emeralds, blue for sapphire, purple for amethyst)
- white chocolate buttons
- edible gold spray
- silver balls
1) First, make the shortbread. Use your hands (or stand aid if you’re lucky enough to have one) to rub the butter into the sugar. Stir in the sugar. Work the flour as little as you possibly can.
2) Press the shortbread into a parchment lined tin. I used two tins (a square one and a circular one. I cut the square one into pieces and kept the round one as a giant one) as I didn’t have one that was quite the right size. If you have the parchment lining coming out up two of the sides it makes it really easy to remove as you just lift the parchment.
3) Bake at 150C for 30 mins. Let cool.
4) Whilst your shortbread is baking/cooling, make the caramel. Melt all the ingredients (apart from popping candy) in a pan until smooth and butter is melted. Bring mixture to a boil, it should bubble up, thicken and turn a golden brown colour.
5) Let caramel cool slightly, then pour over shortbread. Let cool completely in fridge. Then sprinkle on popping candy if you want a popping surprise.
6) Meanwhile you can make the decorations. Andrew (my boyfriend) made most of these. It’s 90g of sugar and 50ml water for each batch. For the deep gold shards melt the sugar into the water on a low heat (stirring as little as possible) until there is a golden brown colour. Use a wet pastry brush to knock down crystals that form on the side. When nicely golden, pour onto a baking sheet on a baking tray. Let cool, then crack into pieces when ready. For the coloured shards, do the same process except add a couple of drops of food colouring at the start. Leave on a medium-low heat for approx ten mins, still stirring as little as possible. It should thicken a little, so when you tilt the pan it moves slowly. For the crumbled sugar gold bits (you know what I mean) do the same process except right before you pour it onto a baking sheet stir vigorously – it should thicken and form bigger crystals so that it will be crumbly. For the gold coins spray white chocolate buttons with edible gold spray.
7) You want to have the decorations ready before you pour the chocolate over as you don’t want it completely cooled before you decorate. Melt the chocolate in a ban marie, temper it if you can.
8) When semi-cooled down, pour over caramel and let cool at room temperature. When semi firm, start decorating so it’s fit for a millionaire.
I also did a giant one with a more ‘random heap of treasure’ kind of look:
Thanks for reading 🙂 Come again.