Millionaire shortbread is great, but a billionaire shortbread is even better. Delicious yet simple. Three scrumptious things coming together to make a decadent biscuit!
Caramel is simply delicious and going through the effort to make your own really does pay off. Not only does it feel pretty rewarding when you get it right, but it tastes so much better than anything shop bought! So I highly recommend if you’ve been putting of having a crack at making some caramel, give it a go to give these little billionaire shortbreads the caramel they deserve!
So I wanted to create something a little different here – having a little think about these little treats I realised I’ve only ever seen them in squares or rectangles. So challenge accepted, make a shortbread that isn’t a square or rectangle. Lakeland do these awesome little sandwich tins, which are great for making mini cakes, cheesecakes, biscuits.
These really are minimal effort and what you have at the end is so tasty. Especially with the salted caramel twist which just gives these an added depth of flavour! I can ensure you that give these to anyone and they’ll be coming back for more. I brought these back to my mum one morning and by the next day she’d eaten 5. 5 in 24 hours! Ridiculous, but I’d like to think that that is a testament to how good these are!
Salted Caramel Billionaire Shortbreads
rich, decadent and only the best billionaire shortbreads around! Easy to make and everyone will be coming back for more
- 250 g plain flour
- 185 g unsalted butter cold, cubed
- 75 g caster sugar
- 500 g granulated sugar
- 140 g unsalted butter
- 250 ml double cream
- 1 tbsp sea salt flakes
- 200 g milk chocolate
- 15 g dark chocolate
Preheat the oven to 180C/160C fan/gas 4/ 350F. This recipe will work fine for square shortbreads in a 9x9 inch rectangular cake tin, I used a mini-sandwich tin, and made 12 and had some shortbread left over to simply have as shortbreads too.
Place the cold, cubed butter and sugar into a bowl and cream together - you can using a wooden spoon or as I prefer, rub it together with your finger tips.
When you've got a nicely rubbed in bowl of butter and sugar, add in the flour and keeping going until you form a dough.
Press the dough into the cake tin, which ever you decide to use, and then prick all over with a fork. The chuck them into the oven for five minutes at the temperature stated above, and then whack down the heat to 150C/130C fan/gas mark 2/300F and continue to bake for 35 minutes. Once done, allow to cool in the tin.
To begin, heat the sugar over and medium-high heat until the sugar dissolves, at this point bring the sugar to a boil by increasing the heat and don't stir at this point! You want a deep amber colour or 180°C/350°F - keep a close eye on the caramel as its very easy to go too high and long and burn the caramel
When the deep amber colour has been reached, carefully add the butter and use a wooden spoon to help mix the butter until its melted.
When the butter has melted, remove the pan from the heat and slowly pour in the heavy cream. Using a whisk mix the cream until it is fully incorporated and the caramel is silky smooth
Pour the caramel mixture over the shortbread and then chill in the fridge until the caramel has cooled and hardened slightly
Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts of about 15-20 seconds to ensure the chocolate doesn't burn.
Once melted pour the chocolate over the caramel over the caramel.
If you're going for some dark or white chocolate swirls, melt that chocolate and using a either a little stick or fork swirl all over the milk chocolate making patterns
Once all the chocolate has been poured over the caramel, chill in the fridge until the chocolate has set, and then cut into squares or pop out of the moulds