Mary Berry’s Luxurious Millionaire’s Shortbread Recipe
Among the many delightful desserts gracing our tables, the Millionaire’s Shortbread stands out as a true testament to culinary decadence. Inspired by Mary Berry’s iconic rendition, this triple-layered treat brings together a crisp shortbread base, a velvety caramel heart, and a glossy chocolate crown. A symphony of textures and tastes, it’s bound to transport you to a realm of sheer indulgence with every bite! So, let’s embark on this sweet journey together.
Mary Berry Millionaires Shortbread Recipe Overview:
This shortbread truly embodies the essence of luxury and indulgence. Comprising three distinct layers, each with its own texture and flavor, this recipe is a crowd-pleaser. The crunchy shortbread base contrasts beautifully with the luscious caramel in the middle, topped with chunky chocolate that melts in your mouth. This recipe yields approximately 24 delectable squares. The cooking time is about 20 minutes and you will need some additional hours to chill the dessert .
Tools and Equipment:
Baking Pan: A rectangular or square pan is perfect for this recipe, allowing the layers to set evenly.
Saucepan: Needed to prepare the caramel layer. A medium-sized one should do.
Bowl: For mixing the shortbread ingredients.
Microwave or Double Boiler: To melt the chocolate for the topping.
Ingredients:
For the Shortbread:
- 90g castor sugar
- 275g plain flour
- 200g softened butter
For the Caramel:
- 120g butter
- 120g light muscovado sugar
- 2 cans (each 440g) condensed milk
For the Toppings:
- 250g plain (39% cocoa solids) or milk chocolate
Instructions:
- Shortbread Base: Preheat the oven to 180°C (160°C for fan ovens). In a bowl, mix the flour, sugar, and butter until it forms a soft dough. Press this mixture into the baking pan and bake for 20 minutes or until lightly golden. Let it cool.
- Caramel Layer: In a saucepan, melt the butter, muscovado sugar, and condensed milk. Stir constantly until the sugar dissolves. Simmer gently, stirring continuously until the mixture thickens and becomes a caramel consistency. Pour over the shortbread base and let it set.
- Chocolate Topping: Melt the chocolate using a microwave or a double boiler. Once melted, pour over the caramel layer and spread evenly.
- Let the entire dessert set for a few hours, preferably in the refrigerator, before cutting it into squares.
Nutritional Value:
Calories: 320 kcal (per square)
Fat: 18g
Carbohydrates: 36g
Protein: 5g
Sodium: 120mg
Also Try: Mary Berry White Bread Recipe
FAQs:
What is the origin of the name “Millionaire’s Shortbread”?
The name “Millionaire’s Shortbread” is believed to reflect the rich and indulgent nature of the treat. With its luxurious layers of shortbread, caramel, and chocolate, it’s considered a “rich” dessert both in taste and appearance, hence the association with the affluence of a “millionaire.”
Can I use a different type of sugar for the caramel layer?
The recipe recommends light muscovado sugar for its distinct molasses flavor, which lends the caramel a deep, rich taste. However, you can substitute with dark muscovado for a more intense flavor or even brown sugar. Each will give a slightly different flavor profile, so choose based on your preference.
Is it possible to make a gluten-free version of this shortbread?
Absolutely! To make a gluten-free Millionaire’s Shortbread, you can substitute the plain flour with a gluten-free flour blend. Ensure you also check other ingredients, like the chocolate and caramel components, to ensure they don’t contain any hidden gluten.
How do I ensure my chocolate topping doesn’t crack when cutting?
To prevent the chocolate layer from cracking, try scoring the chocolate slightly before it’s fully set. Alternatively, you can place the set shortbread at room temperature for about 10 minutes before cutting, or dip your knife in hot water to warm it, drying it off and then cutting through the chocolate layer.
Why is my caramel layer turning out grainy?
Grainy caramel can result from a few factors. One common reason is the sugar not dissolving completely before the mixture comes to a boil. Ensure you stir your mixture continuously on low heat until the sugar dissolves entirely. Another potential cause is if the caramel is cooked too quickly on high heat. It’s crucial to maintain a gentle simmer and stir constantly to achieve a smooth consistency.
Conclusion:
This Millionaire’s Shortbread is a journey of textures and flavors, taking you from crunchy too gooey to creamy in just one bite. Perfect for any gathering or simply as a treat for yourself, it truly lives up to its “millionaire” name. Enjoy baking, and even more, enjoy eating!
Mary Berry Millionaires Shortbread Recipe
For the Shortbread
- 90 g Castor Sugar
- 275 g Plain Flour
- 200 g Softened Butter
For the Caramel
- 120 g Butter
- 120 g light Muscovado Sugar
- 2 Cans Condensed Milk (each 440g )
For the Toppings
- 250 g Plain or Milk chocolate (39% cocoa solids)
Shortbread Base: Preheat the oven to 180°C (160°C for fan ovens). In a bowl, mix the flour, sugar, and butter until it forms a soft dough. Press this mixture into the baking pan and bake for 20 minutes or until lightly golden. Let it cool.
Caramel Layer: In a saucepan, melt the butter, muscovado sugar, and condensed milk. Stir constantly until the sugar dissolves. Simmer gently, stirring continuously until the mixture thickens and becomes a caramel consistency. Pour over the shortbread base and let it set.
Chocolate Topping: Melt the chocolate using a microwave or a double boiler. Once melted, pour over the caramel layer and spread evenly.
- Let the entire dessert set for a few hours, preferably in the refrigerator, before cutting it into squares.
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