A great classic of Scottish pastry, the millionaire shortbread is – we prefer to warn you – a calorie bomb but unfortunately it is good, very good, too good so we succumb. The fault is its shortcrust pastry, its layer of melting caramel and its crunchy chocolate topping, the combination of which produces a crazy effect in the mouth. No wonder then that this Elizabethan-era biscuit - traditionally offered on the first of the year - has put the world at its feet.
But enough talking!
INGREDIENTS
THE PREPARATION
Step 1: preheat the oven to 180°C.
Step 2: Line a 20cm square mold with parchment paper.
Step 3:prepare the sanded layer. To do this, mix the butter and sugar to obtain a creamy mixture, in the bowl of the food processor or in a salad bowl.
Step 4: add the flour. Mix and work the dough to obtain a homogeneous ball.
Step 5: Spread the batter evenly in the pan using your fingers or the back of a tablespoon.
Step 6: Bake for 18 minutes (the shortbread should just lightly colour.) Set aside when cooked.
Step 7:prepare the caramel. In a saucepan, melt the butter, sugar, salt and maple syrup over low heat.
Step 8: boil for 5 minutes, stirring regularly.
Step 9: add the condensed milk, stir constantly for 10 min. The mixture should become thicker and more homogeneous.
Step 10: pour the melting caramel over the shortbread base. Chill for at least 2 hours. The caramel should set.
Step 11:Prepare the chocolate topping. In a bain-marie, melt the chocolate. Pour it over the caramel, distributing it with a spatula.
Step 12: when the chocolate starts to harden, cut the millionaire shortbread into 16 square parts OR leave the chocolate to set in the fridge and take the cake out 2 hours before and cut the parts.
Here is ! Enjoy your lunch ! 😉
