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Millionaire's Shortbread
2 hours 45 mins Prep Time
40 mins Cook Time
There seems to be many theories floating around the interweb regarding the origin of millionaire's shortbread, and its name for that matter but the majority of sources seem to point to Scotland as the place of origin, and its incredible richness as the root of its naming. I am of the distinct mind that its history is trivial when stacked next to its pure level of indulgence. Traditionally made with a Scottish shortbread base (despite many recipes swapping this out for a pastry crust, which I am not a fan of), a centre layer of silky and deep caramel made with Lyle's Golden Syrup and then topped with a layer of chocolate ganache for good measure. As I aim to keep this cookie's integrity intact, this version sees only minimal tweaks such as cinnamon and egg yolk added to the shortbread base and flaky sea salt to top for that delicate sweet-salty balance. This recipe yields a very generous amount, probably more than is recommended to consume at once; however they freeze very well and happen to make for excellent snow day treats once defrosted at room temperature for an hour or so.
Directions
Shortbread
2 Steps
Step 1
Line a 9x13 inch baking pan with parchment and preheat the oven to 350°F.
Step 2
Using a mixer, cream the softened butter with the granulated sugar and dark brown sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add in the egg yolk and ground cinnamon, mix until incorporated. Add in the all-purpose flour one half at a time, and once again scraping down the sides as necessary. Mix until the dough just comes together, it will still be slightly crumbly. Transfer to the parchment lined baking sheet and use your hands to pat into an even layer, dot using a fork throughout the entire surface. Bake in the preheated oven for 20-25 minutes until lightly browned around the edges. Allow to cool completely before adding the caramel layer
Caramel
1 Steps
Step 1
In a large pan, combine the butter, dark brown sugar, condensed milk and golden syrup. Bring to a boil, cook for 7-10 minutes stirring regularly until the caramel has reached a deep golden brown colour (it will start to pull away from the sides of the pan when stirred). Immediately remove from the heat, add in the 35% cream, kosher salt and vanilla extract. Stir until even and immediately pour over the cooled shortbread. Allow this to set either at room temperature for 2 hours or in the fridge for 30 minutes.
Chocolate Ganache
2 Steps
Step 1
In a bowl, microwave the chocolate chips with the 35% cream for 30 seconds at a time and stir in between each round until chocolate is melted and ganache is smooth (this should only take about a minute total). Be careful not to microwave too long as the chocolate can scorch. Pour chocolate ganache over the cooled caramel layer and use a flat spatula to spread evenly. Top with a sprinkle of the flaky sea salt and allow to cool for about an hour or until the ganache has set.
Step 2
Carefully using the sides of the parchment paper to lift the entire tray of set shortbread out onto a cutting board, peel away the sides of the parchment and cut into bars or squares as desired.
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