Personalise a classic sweet treat with this innovative take on a Millionaire's shortbread. Sumptuous shortbread is layered with smooth caramel and a light chocolate mousse, encased in a milk chocolate cup and complete with letter-shaped shortbread that would make anyone feel extra special.
Shortbread
Ingredients |
Method |
|
300g plain flour 200g butter Pinch of salt |
Add all the ingredients to a stand mixer and using the paddle attachment on a slow speed bring the dough together (takes about 5 minutes), if you don't have a stand mixer you can mix by hand. Once the dough is mostly together take off the machine and do the last bit by hand. Roll out the dough into a sausage and wrap it tightly in cling film, leave to rest in the fridge. Grate the dough onto a baking tray and place in the oven at 160°C, after 5 minutes using a dough scraper break up the shortbread during cooking to reach a crumb consistency. |
Dad letters
Ingredients |
Method |
|
100g unsalted butter 200g plain flour 1/2 large egg |
Add all the ingredients to a kitchen aid bowl with a beater attachment and mix until all the ingredients come together as a dough. Knead the dough lightly with your hands, then wrap it tightly in cling film and place it into the fridge to chill and rest for 1 hour. Once rested, remove the dough from the fridge and on a lightly floured surface roll the dough until 4mm thick. Cut out the Dad letters using cookie cutters. Bake in the oven at 160°C for 8-10 minutes. |
Millionaire's caramel
Ingredients |
Method |
|
200g salted butter 400g condensed milk 60g golden syrup |
Melt together the condensed milk, caster sugar, golden syrup, and butter over medium heat until all the sugar dissolved. Once the sugar has dissolved turn the heat up. Bring to a boil and cook for 5 -7 minutes (stirring constantly) until the caramel turns a golden brown colour and gains a thick or fudgy consistency. Pour into a bowl and allow to cool down until you can pipe into the chocolate case. |
Milk chocolate mousse
Ingredients |
Method |
|
250g whole milk 15g Sosa Instangel 300g Belcolade Cacao Trace milk chocolate (melted) 500g double cream (semi whipped) |
Blend the milk and Sosa Instangel together. Pour onto the melted Belcolade Cacao Trace milk chocolate and blend together. Fold through the semi-whipped cream in 3 stages. Place the mixture into a piping bag with the desired nozzle and leave for a minimum of 30 minutes to set. |
Assembly |
|
| Layer the shortbread and caramel into the Dobla milk chocolate eclair cup. Pipe the milk chocolate mousse on top, then finish with the shortbread letters aligned down the length of the dessert. |
