Millionaires Shortbread
These are so rich you might have to share them
Makes enough for: 6 Millionaires Shortbread
Equipment
- 1x 6 hole muffin or similar tin, sprayed with cooking spray
Ingredients
For the shortbread
- 100 g flour, plus extra for dusting
- 50 g fine semolina
- 50 g fructose
- 100 g butter, grated
For the salted caramel
- 115 g fructose
- 45 g liquid glucose
- 100 g cream
- 8 g salt flakes
- 20 g butter
For the millionaires shortbread
- 105 g dark chocolate
- 30 mls cream
Method
For the shortbread
- Place the flour, semolina and fructose into a stand mixer bowl
- Give a quick whizz using the beater, to mix, then add the butter
- Beat on a slow speed until the mixture forms a dough
- Tip the dough out onto a lightly floured surface and roll out to 1cm
- Cut rounds to suit your mould and place into the bottom of the moulds
- You can reshape and roll the dough out until you have used it all, placing the dough into the fridge for 2 minutes between each reshaping
- Once all the moulds have been filled place the baking tray into the fridge for an hour
- Preheat the oven to 150° Celsius
- Place the tray into the oven and bake for 24 minutes
- Remove the tray from the oven and leave the biscuits to cool completely
For the salted caramel
- Place the fructose and glucose into a saucepan and place on the stove over a medium temperature
- Leave to go golden brown without stirring it
- Slowly whisk in the cream until completely incorporated
- Remove from the heat and add the salt and butter
- Whisk until nearly cool then pour on top of the shortbread to completely cover each one
- Place into the fridge to set
For the millionaires shortbread
- Place the chocolate into a glass jug and microwave in 30 second bursts until melted
- Whisk in the cream and then pour 30mls into each mould to cover the caramel
- Place into the fridge to set and remove from the moulds when firm