It’s that time of year again – EHH’s birthday! What this means is that not only do I have to come up with some imaginative birthday presents but I have to make cakes for the 70 odd people at his work! I’ve set quite a precedent so I had to make sure that I delivered!
As it was EHH’s birthday, the first choice was his – Billionaire’s shortbread! I haven’t made this in a while and so was very happy to have another go. Last time I made Millionaire's shortbread, it turned out pretty well, but I felt that I could have cooked the caramel longer for a more intense taste: this time I cooked the caramel for nearly 25 minutes, stirring constantly and it made a real difference! The caramel had much more flavour and was deliciously chewy rather than just sticky and smooth. I also suggested adding some salt to the caramel to add a bit more oomph, so I’ve added this in on this occasion. Finally, I found some butterscotch pieces in the bottom of a cupboard and so decided to sprinkle these over the top of the chocolate, thus making this Billionaire’s rather than just Millionaire’s shortbread! The butterscotch pieces really added an extra dimension, a real crunch, to this bake and I would highly recommend!
Billionaire’s shortbread with salted caramel
- 175g butter, at room temperature
- 75g caster sugar
- 250g plain flour
- 60g butterscotch pieces
- 200g dark chocolate, broken into pieces
- 50g white chocolate, broken into pieces
For the caramel
- 100g butter
- 50g light brown sugar
- 50g golden syrup
- 2 x 397g tins of condensed milk
- I tsp sea salt flakes
- Preheat the oven to 170C and grease and line a deep 30cm x 20cm baking tin with baking parchment
- Put the butter and sugar in a large bowl and cream with an electric mixer for about 5 minutes until light and fluffy.
- Stir in flour until evenly mixed, forming a dough.
- Press the dough into the prepared tin, then bake for 20-25 minutes, until golden.
- Remove from oven and allow to cool completely in the tin.
- In a heavy based, non-stick pan, melt the butter, light brown sugar, golden syrup and condensed milk over a low heat.
- Stirring constantly, bring the mixture to a simmer and then bubble gently for at least 20 minutes, until it turns a dark golden colour.
- Remove from heat and stir through ½ tsp sea salt flakes.
- Pour the salted caramel evenly over the shortbread, sprinkle with the remaining ½ tsp salt and then leave to set.
- Put the dark chocolate into a heatproof bowl and melt
over a pan of just simmering water (don
- Melt the white chocolate in the same way and set aside.
- Allow the dark chocolate to cool slightly and then pour it over the caramel and spread evenly.
- Sprinkle over the butterscotch pieces.
- Set aside and allow to cool and set.
- Drizzle the white chocolate over the top of the dark chocolate and butterscotch pieces.
- Leave to cool completely and then cut the shortbread into squares.