Whilst our friends and colleagues in America are celebrating Thanksgiving this weekend, we’re looking forward to Monday and St Andrew’s Day with today’s recipe. Victoria Glass has updated the Scottish classic ‘Millionaire’s Shortbread’ in her book Deliciously Chocolatey, and we’re sure you’d impress even the heartiest Highlander with this one! So go on, put the kettle on and enjoy a wee piece! And don’t worry; if your Thanksgiving celebrations were delayed until the weekend, we recently shared our Turkey tips and Pumpkin Pie recipe to ensure the tastiest holiday feasts!
Millionaire’s shortbread is thought to date back to nineteenth-century Scotland, but I’ve brought it into the twenty-first century by making it even richer. This traybake goes up a financial bracket with chocolate shortbread and a shimmer of edible gold.
200g/6½ oz. dark/bittersweet chocolate (60–70% cocoa solids), broken into pieces
Edible gold lustre, to decorate (optional)
75g/⅓ cup caster/granulated sugar
150g/1 stick plus 2 tablespoons soft butter
125g/1 cup plain/all-purpose flour
75g/⅔ cup rice flour
25g/3½ tablespoons cocoa powder
A pinch of salt
1 teaspoon vanilla extract
125 g/1 stick butter
75 g/⅓ cup light muscovado/brown sugar
25 g/1½ tablespoons golden/light corn syrup
1 tablespoon vanilla extract
1 heaped teaspoon salt
379g/14-oz. can sweetened condensed milk
20-cm/8-in. loose-bottomed square cake pan, greased and lined with baking parchment
First make the chocolate shortbread. Cream together the sugar and butter until light and fluffy. Sift in the flours, cocoa and salt, and mix together with the vanilla until just combined. Do not overwork the dough or your shortbread will be tough. Press the dough into the base of the prepared baking pan with your fingers or the back of a spoon. Chill for 30 minutes.
Preheat the oven to 150°C (300°F) Gas 2.
Bake in the preheated oven for 35–40 minutes, or until firm and dry to the touch. Leave to cool in the pan on top of a wire rack.
Meanwhile, make the salted caramel. Put all the ingredients, except for the condensed milk, into a saucepan and stir continuously over a gentle heat until the butter has melted and the sugar and salt have dissolved. Add the condensed milk and increase the heat, stirring frequently, and being careful not to let the base of the mixture catch. Bring to the boil, still stirring every now and then, until the mixture has thickened and turned a deep golden colour. Take the pan off the heat and leave to cool slightly.
Pour the still-warm salted caramel over the cooled shortbread base and leave to cool completely.
For the topping, put the chocolate in a heatproof bowl suspended over a pan of barely simmering water to melt. Stir every now and then. Once melted, leave to cool slightly before pouring the chocolate over the cold caramel. Leave to cool completely before dusting the top with edible gold lustre, if using, and pushing the base of the pan out. Cut the billionaire’s shortbread into 16 even squares or alternatively, for larger portions, you can cut it into 8 bars.