Mr LG has been requesting that I make Millionaires’ Shortbread for some time now (and by requesting I mean nagging). For those of you unfamiliar with the name, in my part of the world we call it caramel slice, but the lovely whimsical people of Scotland call it Millionaires’ Shortbread. Some say it got this name because it is a rich (very rich) version of shortbread.
I had never made Millionaires’ Shortbread before and an extensive study of recipes show variations of biscuit base, but always with a caramel filling made with condensed milk and then covered in either milk or dark chocolate. Some recipes have coconut in the biscuit base, but Mr LG tells me quite emphatically that they don’t make them with coconut in Scotland. As he is the authority of all things Scottish in this house I will take his word for it.
I have never been a huge fan of this slice because, believe it or not, I just find it too sweet. In the quest to make a version of this slice that wasn’t too sweet I decided to stick to a shortbread base and layer it with a vanilla salted caramel. I bypassed the traditional use of condensed milk and instead used this recipe for the salted caramel sauce. To get the firmness I needed I took the cooking temperature to 115°C (soft ball stage).
The end result was a melt in the mouth, slightly crumbly, shortbread layered with a smooth, but fudge-like vanilla and salted caramel topped with dark chocolate.
It’s rich, it’s decadent and it’s probably best served in small pieces.
Makes 1 x 20cm square.
- 250gm butter, softened
- 75gm caster sugar
- 35gm rice flour
- 335gm plain flour.
Preheat oven to 150°C. Line 1 x 20cm cake tin with baking paper (leave an edge on the paper so you can use the edge to lift the slice out of the cake tin).
Beat the butter and sugar together with an electric mixer until light and creamy.
Add the sifted flours to the butter mixture in two batches, mix on a low speed until completely combined and mixture is like crumbs.
Press the mixture into the base of the cake tin and press down firmly. Try to make the shortbread base as even as possible to ensure even layers throughout the slice.
Bake @ 150°C for approx. 45 – 60 minutes or until the shortbread is a light straw colour.
Leave shortbread in the cake tin and allow to cool completely.
Make one recipe of vanilla salted caramel.
Once you have added the cream, butter, salt and vanilla keep cooking, stirring occasionally until the caramel reaches 115°C. Remove from stove top. Allow caramel to cool slightly (it should be still warm when you pour it).
- 300gm dark chocolate (I used 50%), chopped.
Heat a small saucepan of water on stove until boiling, then turn off the heat. Place the chocolate in a heat proof bowl then sit the chocolate over the saucepan. Stir occasionally until completely melted and smooth.
Leave shortbread in cake tin.
Pour salted caramel on top of shortbread.
Refrigerate at least an hour or until firm.
Once the caramel is firm, pour the melted chocolate evenly over the caramel.
Refrigerate for 4 hours or until firm.
Take the slice out of the cake tin by holding the sides of the baking paper. Place on a chopping board.
Using a large cook’s knife, slice a thin slice off each edge to remove uneven edges and make a perfect square. Cut even sized slices and place back in the fridge until ready to serve. I have used gold leaf for decoration on the top (hey, that’s what millionaires would expect :)).
Tip: Make sure the slice is straight out of the fridge and really firm before attempting to cut. If like me you can’t cut straight, use a ruler to measure slices accurately. To ensure slices are clean put the knife in a jug of hot water and dry off with a paper towel between slices and try to slice in one continuous slice rather than using a sawing motion.