Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat.
Millionaire's shortbread (ooooh aaaah).
Don't get too excited. There's no money in this crumbly deliciousness. But there is crumbly deliciousness which counts for something right?
So there's shortbread, which is rather tasty on its own, and v v British. And they sell it at the Duty Free shop in Heathrow. Can't get much British-er (er...) than that right?
Just go with it.
And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate.
We know. British baking is hard.
It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine.
And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want.
We totally hit the jackpot.
For the shortbread:
1/2 pound unsalted butter, softened
3/4 teaspoon salt
1/3 cup sugar
2 cups flour
1/2 cup plus 1 1/2 tablespoons cornstarch
For the caramel:
1/2 cup unsalted butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
For the chocolate:
1 1/4 cups semi sweet chocolate, chopped
First, make the shortbread. Preheat the oven to 325 degrees. Generously grease a 9 x 9 baking pan with butter. In the bowl of an electric mixer, combine the butter, salt, and sugar and whip on medium speed until the butter becomes fluffy and white - about 5 minutes. Turn the mixer to low and add the flour and cornstarch. Mix to incorporate. Pat the dough evenly into the pan. Bake for about 30 minutes, until the edges just begin to darken. The shortbread will remain white. Set aside to cool.
Next, make the caramel. In a 2 quart saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk and bring to a boil, stirring constantly. Continue stirring and allow mixture to boil for another 5 minutes. Remove caramel from heat and stir vigorously for a few minutes. Pour over shortbread and allow to set up at room temperature for at least 30 minutes.
For the chocolate, simply place chocolate in a microwave-safe bowl. Heat for 45 seconds, then stir and continue to heat and stir at 20 second intervals until chocolate is completely melted. Pour chocolate over the caramel layer and spread evenly to cover. Chill to set the chocolate - about 30 minutes.