So, I know I said last week this month was going to be a little healthier, it’s safe to say I didn’t stick to this. In fairness I did make healthy flapjacks but I’m going to save that blog for a busy uni week when I can’t bake. Instead I wanted to use my new rectangle tin (yes, another new tin) and wanted to make a traybake. I kept to my own goal of wanting to try new bakes and this blog is Millionaires shortbread. I’ve never made this before and I’ve never even made caramel so there is certainly room for improvement but I’m so happy with how they turned out.
I started by making the shortbread. I preheated the oven to 180 degrees. For the shortbread I cubed 200g unsalted butter. In a bowl I added the butter to 250g plain flour and rubbed it until it resembled breadcrumbs. I then added some vanilla extract and 100g golden caster sugar. I lined the tin with baking paper and spooned the shortbread mix into the tin. I used the back of a wooden spoon and flattened down the mixture so it was all even. The tin I used was bigger than I thought so the base was very thin, hence why I made the Millionaires shortbread into mini bites. I baked this for 40 minutes until it was nicely golden on top. I left it to cool whilst I made the caramel.
This is where I started to have a brief panic because I’d never made it before. I think out of the whole blog this is the part that needed the most work next time. I weighed 90g of butter and added it to a pan with one can of condensed milk. I only had light brown sugar and I should’ve used dark brown sugar. I added 2 tablespoons and 3 tablespoons of golden syrup. I heated the pan on a low heat until it was simmering. I then whisked it until it was thick. I wasn’t happy with the colour but I didn’t want to risk burning it. Out of everything I was most worried about this aspect of the bake. I left it to cool for a couple of minutes and then checked to make sure my shortbread was cool completely. I spooned the caramel on top and there was just enough to get a layer of caramel all over. I let the caramel cool and set, I even made tea for my flatmates.
I then moved onto the chocolate layer. I melted dark and milk chocolate I used 200g of milk chocolate and 100g dark chocolate. I then melted some white chocolate and swirled this on top. I was so happy with how it looked. You can be as random as you want and you can even feather the white chocolate. I put the Millionaire’s shortbread in the fridge for the chocolate to set. Once it was set, I cut the shortbread into stripes and then mini squares, somehow, I managed to cut them into 75 bites. There was a lot of shortbread and I took a lot of photos but I was actually happy with them for once.
Also this week after the cookie dough last week I made 60 more balls this week. I made 3 different flavours. I just increased the recipe from last week 3 times. I used fudge cut into smaller pieces for one flavour and I dipped some of them in chocolate adding a sprinkle of gold glitter. I added mini Rolo’s and crushed pretzels, they were very popular. I even managed to get some chocolate chips so I could made traditional choc chip cookie dough. It’s safe to say the fridge was full this week and my uni friends got to try them as well. I really enjoyed making the shortbread, who knows what I’m making next week. I hope you have a lovely week.
Lots of love,
Hannah x
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