Thursday, October 16, 2008

Millionaire's Shortbread


I originally saw this recipe on Nigella's website but my metric conversation skills aren't what they should be. Alright, so they don't exist. I keep using that "I had my appendix out in the 5th grade" excuse. Really, I missed cups and pints that year when I was home recuperating. Maybe fractions, too.

Here's the converted recipe. By the way, Whole Foods makes a terrific version of this little shortbread if you only want one. But you'll go back...

1 stick salted butter
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 1/4 cups flour

1 14 oz can Sweetened Condensed Milk
1 stick (1/2 cup) salted butter
3 tablespoons dark brown sugar
Pinch of kosher salt
1 teaspoon vanilla extract

6 ounces chocolate, milk or dark
1 tablespoon butter

Preheat oven to 350° F. Oil an 8x8 square pan and set aside. In a mixing bowl, mix softened butter with flour, salt and granulated sugar until a crumbly dough forms -- flour should be completely mixed in. Press into prepared pan, building up a bit of a wall on each side. Poke the shortbread base three or four times with the tines of a fork and bake for 15-20 minutes until golden and set. Remove and cool completely.

Over medium heat mix together the sweetened condensed milk, butter, salt and brown sugar until caramel forms. Stir continuously until you have a thick and golden caramel. Remove from heat and add the vanilla extract, stir well, and pour the finished product over the shortbread crust. It will cool quickly so spread the mixture quickly over the shortbread. Allow to cool for about 10 minutes.

Meanwhile, pour the chocolate into a heatproof bowl and melt over a pot of simmering water. Once melted, glossy and no lumps remain, stir in the butter and pour over the caramel layer, smoothing and spreading if needed.

Sprinkle bars with a pinch of kosher or sea salt. Chill completely and score and cut into small squares with a sharp knife.

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