Blogger’s Cookie Swap AND Gift Week: Millionaire’s Shortbread
The Scots love their sweets. I mean, not as much as I do, but I’ll give them credit for trying. One of the most popularly Scottish sweets is shortbread. Everyone’s seen the tins or boxes with the red tartan on it. Shockingly, I actually don’t really like plain shortbread. I don’t know what it is, too buttery for me maybe. However, I LOVE Millionaire’s Shortbread, which is shortbread bars with caramel and chocolate. Can’t be missed. And if you add a little fleur de sel on there? Heaven in bar cookie form.
So, when I signed up for the Blogger Cookie Swap, I figured this recipe was the way to go. It says a little about our blog, and it’s delicious, and while it takes a little while, it’s pretty easy. And pretty. And packs pretty well. So Christina at Stracciatella, Esme at Chocolate and Croissants, and Carrie at Clever Mommas all received some Millionaire’s Shortbread and get to discover how deliciously disastrous it can be to your waistline. But that’s what Christmas is for! And the cookies I received were completely delicious too, I’ll post links to the recipes later!
ALSO this kicks off Gift Week on Double the Sugar! This year we’re looking at homemade gifts, because we’re skint! But we’ll also give you other gift ideas in each post, so stay tuned!
Salted Millionaire’s ShortbreadAdapted from Food Network Ingredients
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 (14-ounce) cans sweetened condensed milk (or equivalent amount of Dulce de Leche OR caramel candies)
- 2 Tbsp butter (you can leave out the butter if you’re using Dulce de Leche)
- Pinch of salt
- 3/4 pound good-quality milk chocolate
- 2 Tbsp
- Fleur de Sel, or other coarse pretty-looking salt
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
The easiest way is just to buy pre-made dulce de leche, places with a decent selection of Hispanic foods normally have it in a can at a very reasonable price. If you don’t have that, you can make your own: In a heavy-bottomed saucepan over medium-low heat, or in the top of a double boiler combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. If you prefer, melting caramel candies with a little butter & salt would also work. Pour the dulche de leche/caramel over the cooked shortbread and spread evenly using an offset spatula (if you use dulche de leche from a can I’d advocate warming it up first, then adding a pinch of salt). Cool to room temperature.
In a glass bowl set over a saucepan of simmering water, melt the chocolate and butter. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, sprinkle with fleur de sel (if desired) and then place in the refrigerator to cool completely, allowing chocolate to slightly harden, it’ll get a more matte look to the chocolate when ti’s firm. Cut into 2-inch squares and enjoy. To store, put it in an airtight container, at room temperature or keep in the fridge (recommended if your house is warm enough that these can be ultra-messy at room temperature).