Billionaire's Shortbread
Serves
12
Total Time
2hrs
Calories
424
This is a classic millionaire's shortbread. I prefer a thin shortbread base, because it provides full flavor without the dryness. The caramel, made with evaporated milk, is smooth and holds its form. The toppin...
- Butter230 g
- Brown sugar65 g
- Kosher salt1 teaspoon
- Vanilla extract1 teaspoon
- Coconut extract½ teaspoon
- All purpose flour225 g
- Unsweetened shredded coconut60 g
- Evaporated milk450 ml
- Butter6 tablespoons
- Brown sugar55 g
- Semisweet chocolate170 g
- Sea saltas neededflaked
Ingredients
- 1. Line a clean square pan with parchment paper
- 2. Add butter and brown sugar to a clean stand mixer bowl
- 3. Beat until light and fluffy - 4 min
- 4. Add kosher salt, vanilla extract and coconut extract to the mixture
- 5. Beat until combined then set aside - 1 min
- 6. Add all purpose flour and unsweetened shredded coconut to a clean medium bowl
- 7. Fold dry ingredients into mixture and mix gently until coarse crumbs form
- 8. Transfer mixture to square pan
- 9. Press evenly
- 10. Place in freezer while you preheat the oven
- 11. Pre-heat oven - 175°C
- 12. Bake for 5 min
- 13. Bake - 15 min, 150°C
- 14. Let cool
- 15. Add evaporated milk, butter and brown sugar to a clean saucepan
- 16. Heat until just boiling while stirring occasionally - medium heat
- 17. Simmer until thickened - approx 20 min, low heat
- 18. Pour caramel into base
- 19. Place in freezer until hard - approx 1 hr
- 20. Add semisweet chocolate to a clean glass measuring cup
- 21. Melt carefully in microwave - low heat
- 22. Spread evenly on the caramel layer
- 23. Sprinkle with sea salt
- 24. Chill in fridge until set
- 25. Turn out onto a cutting board
- 26. Slice into squares
Method
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