MILLIONAIRE SHORTBREAD

Made with espresso butter and hazelnut caramel

Makes around 20 small squares, Ready in 1 hour

Stack of millionaire shortbread, made with espresso butter and hazelnut caramel

I’ve been making classic millionaire shortbread for years but this week after making some homemade espresso butter, I thought I should take things to the next level! Instead of a traditional shortbread base, I’ve made this one using the espresso butter and combines with the hazelnut caramel, it adds a depth of richness and flavour that makes each bite of these something special indeed!

Making the espresso butter for this couldn’t be easier! All you need is softened butter, then mix in one shot of espresso and a little icing sugar. Roll it into a log or form it into a block before popping it back in the fridge to set.

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INGREDIENTS

Shortbread:

225g plain flour

175g cold espresso butter, cubed (see above on how to make this)

75g caster sugar

Caramel:

150g salted butter, cubed

1 tin condensed milk (397g)

100g golden syrup

Handful hazelnuts, chopped and lightly toasted

400g dark chocolate, to finish

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Millionaire shortbread with espresso butter and hazelnut caramel

METHOD

1. Heat the oven to 150 degrees and line a baking tin with parchment paper.

2. To make the shortbread, combine the espresso butter and flour into a fine crumb, using your fingertips to lightly rub them together.

3. Add the sugar to the crumb, using your fingertips again to make sure it is evenly combined.

4. Tip the crumb into your prepared baking tray and pat it down until it’s firmly set inside the tin.

5. Stab the surface lightly with a fork all over before baking in the oven for 30 minutes until lightly golden on top.

6. While the shortbread is cooling, get started on your caramel. Firstly, heat the butter, condensed milk and golden syrup in a saucepan, whisking it together until smooth.

7. Bring the mixture to the boil and then keep it bubbling as you continually whisk until it darkens in colour and becomes a thick, golden caramel.

8. When the caramel is ready, remove it from the heat and stir through your toasted hazelnuts. Set aside to cool slightly.

9. Smooth the caramel over the shortbread layer using a spatula and leave this to one side to completely cool.

10. When it’s ready, carefully melt your chocolate and then smooth this over the top. Once the chocolate is completely set, it’s ready to cut and serve!