Almond Millionaire Shortbread Squares

As I work full time, and no longer as a baker, I try to make sure I find time to bake but it’s not just the time it’s the “What to bake this week” question I hate. But GBBO has become my saving grace. I love it. It gives me such inspiration each week. So this week I’ve gone for the millionaire shortbread, a classic, and a family favouirte – shortbread, caramel and chocolate, an instant winner. I’ve gone for simple flavours, as in my eyes, you don’t want to mess around with a classic too much.

Ingredients 

Shortbread

225g Plain Flour

200g Unsalted Butter

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120g Caster Sugar

1 Egg Yolk, whisked

50g chopped blanched almonds

Caramel

 

300g Light Brown Sugar

150ml Double Cream

40g Unsalted Butter

1/2 tsp Vanilla Extract

1/2 tsp Salt

Chocolate

 

200g Dark Chocolate

30g Unsalted Butter

1/2 tsp Coffee Powder (I use either Nespresso Espresso or Nescafe Azera)

1/2 teaspoon almond extract

Topping 

50g chopped blanched almonds

Method

Line a 34x24x2cm baking tray.

Make the shortbread first! Place the flour and butter into a large bowl and with your fingers rub together until it resembles fine breadcrumbs. Add the sugar and give a quick stir. Followed by the egg yolk. Mix until the mixture comes together to form a ball of slightly soft dough. Try not to over mix as this with ruin the soft crumbly flavour that we all love about shortbread!

Roll out the dough about 5mm thick and large enough to fit your tray. Sprinkle over the chopped almonds, gentley pressing them into the dough. Chill for 20 minutes. Pre heat your oven to 180°C/160°C fan/350°F. When they have chilled back for 15-20 minutes, until lightly golden. Leave to cool completely!

Time for your caramel! Place the sugar, cream and butter into a heavy-based, medium-sized pan, put it on a low heat. Heat gently, stirring constantly, for about 15 minutes until the sugar and butter are completely melted and the sugar is no longer grainy. Add in your vanilla and salt. Turn up the heat, stir continuously until the caramel comes to around 112°C/242°F.

Remove from the heat and plunge the base of the pan into a sink of very cold water to stop the mixture cooking. Stir constantly for one minute. You want it cool, but still spreadable. Pour your cooled caramel  over your shortbread and leave to set.

While that is cooling make your chocolate ganache. Finely chop the chocolate and put it into a heatproof bowl with the butter. Set over a pan of simmering water, stir frequently until melted and smooth. Add in the coffee powder and almond extract. Pour over your caramel! Sprinkle over the remaining chopped almonds and leave to set completely.

Cut your squares into 12, or smaller if you prefer, these work great as bite size, I’m just greedy.

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7 thoughts on “Almond Millionaire Shortbread Squares

  1. These look lovely; could just do with one to go with my coffee. Like you GBBO is an inspiration as to what to bake each week but I like the simplicity of the flavours in this recipe. Think you should make some for your sister- one of her favourite biscuits.

    Like

  2. Looks delicious!! Do you think it would be easy to swap out the flour for an AP Gluten Free flour? It would seem easier since it’s shortbread, not looking for rise or anything.

    Like

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