Choc Amor Salt Caramel Billionaires Shortbread Recipe
PUBLISHED: 12:00 08 July 2014
Jacqui Williams from the Chocolate Rooms in Tarleton shares her recipe for Billionaire’s Shortbread.
Makes 15 small squares.
Plain Flour 170g/6oz
Brown Sugar 85g/3oz
Condensed Milk x 1can
Salt ¾ tspn
Good dark chocolate (min70%) 125g/4.5oz
Good milk chocolate (min30%) 125g/4.5oz
Preheat the oven to 175c/gas mark 4 & line a 20cm/8” square tin.
For the shortbread base, beat the butter and sugar until light and fluffy.
Mix in the cornflour and plain flour and knead briefly. Once the mixture has all come together press into the tin & bake for 45mins on the top shelf.
While the base is in the oven start preparing the caramel filling.
In a heavy bottomed pan melt the butter and sugar together, bring to the boil and then turn down the heat and simmer for 7 mins.
Take off the heat and beat in the salt and condensed milk.
When the shortbread is a nice golden colour, pour the caramel filling over. Place back in the oven and cook for a further 20mins.
Take out of the oven and allow to cool completely. This will normally take a good couple of hours.
Once cooled, melt the chocolate over a gently heated bain marie. (This is where you put a dry bowl over a pan of gently simmering water, don’t let the water get in contact with the chocolate.)
When completely melted, take it off the heat and mix in the butter.
Pour the chocolate mixture over your billionaires shortbread.
Again you must leave this to cool – preferably in the refrigerator for approx. 1 hour.
Cut into squares. As it’s very rich, you don’t need to make them too large.