Dark Chocolate Millionaire Shortbread

Indulge in the ultimate sweet treat with this incredibly simple yet decadent Millionaire Shortbread! With just a handful of pantry staples, including our 75% Dark Chocolate, 37% White Chocolate Buttons and Wildfarmed Flour, you can create a dessert that boasts a buttery shortbread base, a luscious caramel layer, and a rich chocolate topping.

• INGREDIENTS

  Wildfarmed Shortbread:

  • 125g Unsalted Butter 

  • 55g Caster Sugar 

  • 180g Light Brown Wildfarmed Flour

  Caramel Filling:

  • 2 Tins of Condensed Milk

  Chocolate Topping:

  • 50g Beurre Noisette (brown butter)

  • 200g 75% Chocolate

  • 50g White Chocolate for decoration

• METHOD

  The shortbread base:

  • Line a 900g loaf tin and preheat your oven to 165°C

  • Cream the butter and sugar together until light and fluffy, fold through the flour and mix until it comes together as a dough

  • Press into the bottom of the loaf tin and pat down flat. Chill in the fridge for 30 minutes before baking for 10-12 minutes until starting to turn golden. Leave to cool in the tin 

  The caramel:

  • Meanwhile make your caramel by placing the condensed milk can in a pan of simmering water and simmering gently for 4 hours.

  • Leave to cool then decant from the can into the loaf tin. Set in the fridge

  Chocolate topping:

  • To finish the millionaire make the topping by melting the chocolate over a bain marie then leaving to cool sightly.

  • Cook the butter in a pan until golden and smells nutty, pour over the melted chocolate. Working quickly, pour this over your chilled caramel and level flat before drizzling with white chocolate and feathering/swirling decoration on top (Optional) 

  • Cut with a hot knife to serve and enjoy!