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We have brought you such a treat today! Millionaire Shortbread is a favourite here in the UK and there’s no question why. The gooey caramel centre with the crispy biscuit base plus the smooth chocolate top makes this the ultimate treat. These taste incredible, and we have no doubt that you’ll love them too! Relax and enjoy one of these with a cup of tea on a Sunday afternoon or any time you like.
This dish is relatively easy and time efficient to make. First, we whip up the base and put it in the oven to bake. Whilst it’s in the oven we can make the caramel sauce and lastly, melt the chocolate. It’s then a case of layering everything together and leaving it to set in the fridge. It’s that easy! You’ll be eating your millionaire shortbread in no time.
We hope you love this amazing recipe! It’s...
The perfect treat Chocolatey
100% plant-based and vegan
Enjoy this incredible recipe, just try not to eat the whole tray
- 150g brazil nuts
- 150ml mild olive oil
- 150g golden caster sugar
- 100g demerara sugar
- ¼ tsp of salt
- 200g plain flour
- 100g semolina
- Caramel layer
- 2 cans of evaporated coconut milk
- 250g golden caster sugar
- 100ml golden syrup
- 125g coconut oil
- Pinch of salt
- 200g 70% cocoa solid dark chocolate
Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.
Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.
Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.
Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread
and smooth with a palette knife. Set aside and allow to set
Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.