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Millionaire’s Shortbread with a Twist

Millionaire's Shortbread recipe for the Thermomix TM6

Useful Items

Oven, square cake tin (22 cm), baking paper, temperature probe, long sharp knife

Hints & Tips

  • Definitely one for a sweet tooth! We’ve tried something a bit different with this classic tray bake and included hazelnuts, which gives a lovely texture to those super-sweet layers. Perfect for parties or afternoon tea.

Ingredients

Shortbread Base
  • 65 g granulated sugar
  • 150 g plain flour
  • 65 g semolina
  • 150 g unsalted butter, cold, diced
Caramel Layer
  • 120 g granulated sugar
  • 120 g unsalted butter, diced
  • 370 g condensed milk
  • 80 g golden syrup
  • 80 - 100 g hazelnuts, blanched
Chocolate Layer
  • 200 g dark chocolate, small pieces or callets

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Instructions

Shortbread Base
  • Preheat oven to 180°C and line a square cake tin (22 cm) with baking paper then set aside.
  • Place sugar in mixing bowl and grind 5 sec/speed 10.
  • Add flour, semolina and butter then mix 30 sec/50°C/speed 4. Transfer to prepared cake tin and press down firmly. Bake for 20-25 minutes (180°C) until golden brown. Meanwhile, wash and dry mixing bowl and make the caramel layer.
Caramel Layer
  • Place sugar, butter, condensed milk and golden syrup in mixing bowl then, with simmering basket in place of measuring cup, heat 35 min/120°C/speed 2 or longer until temperature reaches 106°C with a temperature probe.
  • Scatter hazelnuts over shortbread base then pour caramel on top, spreading it out evenly. Leave to cool and set. Meanwhile, wash and dry mixing bowl.
Chocolate Layer
  • When caramel layer has set, place chocolate in mixing bowl and chop 5 sec/speed 9. Scrape down sides of mixing bowl with spatula then melt 3 min/50°C/speed 1.
  • Scrape down again then stir 2 min/speed 2 without heat. Pour onto the cooled caramel and spread out evenly then leave until partially set. At this point, mark into 16 squares. Cut all the way through when fully set, before serving.
View this recipe on Cookidoo

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