Coffee Millionaires Shortbread
A buttery sweet shortbread topped with a luxurious coffee flavoured caramel and a layer of caramel golden chocolate
Equipment
- 1 Large mixing bowl
- 1 stand mixer with paddle attachment or electric whisk
- 1 9 inch square baking tin
- 1 Saucepan
- 1 Hand Whisk
- 1 Rubber spatula
- 2 Small microwave safe bowls or double boiler
- 1 thin knife or small palette knife
Ingredients
Shortbread Base
- 120 grams softened room temp butter
- 120 grams sugar
- 180 grams plain flour
- 2-3 tsp fresh liquid coffee cooled
Coffee Caramel Layer
- 160 grams butter
- 120 grams golden caster sugar (regular caster sugar is fine too)
- 60 grams golden syrup/honey/corn syrup
- 1 can condensed milk around 400 grams
- 2 tsp good quality instant coffee
Golden Chocolate Topping
- 150 grams caramel golden chocolate
- 20 grams white chocolate
Instructions
Shortbread Base
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl or stand mixer bowl, add the room temp butter and sugar. Beat with the paddle or an electric whisk on medium/high for 1-2 minutes until creamy.
- Add in the plain flour along with 2-3 tsp of cold coffee and mix on low until fully incorporated and you have a firm dough.
- Grease and line the baking tin. Press the shortbread dough firmly and evenly into the base of the tin, making sure to press to all edges.
- Bake for 15-20 minutes until an even golden brown colour has been achieved all over.
Coffee Caramel Layer
- While the base is cooking, prepare the coffee caramel filling.
- Begin by adding the butter, sugar, syrup and condensed milk to a saucepan.
- Cook the caramel on a low-medium heat for 15-20 minutes until dark amber and thick. Make sure you stir with a whisk VERY often as it will burn really easily.
- Once the caramel has cooked, remove from the heat and add the instant coffee granules and whisk well.
- Pour over the shortbread base and tilt the tin to evenly spread the caramel to every corner.
- Allow to cool for 20-30 minutes before chilling in the fridge for a further hour.
Golden Chocolate Layer
- Place the caramel golden chocolate into a microwave safe bowl and melt in 20 second increments, stirring in between until fully melted.
- In another microwave safe bowl, melt the white chocolate in the same way.
- Pour the caramel golden chocolate over the chilled caramel layer and using a piping bag or spoon, drizzle the white chocolate over in lines.
- Take a thin knife or small palette knife and drag along the still wet chocolate in alternating lines to create a zig zag effect with the two chocolates.
- Allow to cool for 15-20 minutes before chilling in the fridge for a further 1 hour.
- Once fully chilled, remove from the fridge. Dip a sharp knife into hot boiling water and carefully cut through the millionaires shortbread, taking care to use a slow sawing motion at the top to cut the chocolate without breaking.
- Keep any leftovers in an airtight container for up to 1 week in the fridge.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.