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Millionaire’s Shortbread
Ingredients
- SHORTBREAD CRUST
- 226 g butter preferably high-quality grass-fed butter
- 66 g granulated sugar
- 71 g brown sugar
- 1 egg yolk large
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 300 g gluten-free measure-for-measure flour
- CARAMEL
- 226 g butter
- 213 g brown sugar
- 2 cans sweetened condensed milk 340 g each; 680 g total
- 160 g corn syrup
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- CHOCOLATE GANACHE
- 340 g dark chocolate chopped
- 80 ml heavy cream
Directions
- Preheat the oven to 180°C. Spray a 23 × 33 cm baking pan with cooking spray. Line with parchment paper if desired.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter until well creamed, about 2 minutes. Add the granulated sugar and brown sugar and mix until light and fluffy, about 2-3 minutes.
- Add the egg yolk, vanilla extract and salt. Mix until well combined, scraping down the bottom and sides of the bowl halfway through.
- With the mixer running on low, slowly add the gluten-free flour. Mix until just combined.
- Press the dough into an even layer in the prepared pan. Bake for 25-27 minutes, until golden brown.
- Let the shortbread cool completely before topping it with the caramel.
- In a medium saucepan, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt over medium heat.
- Whisk constantly until the butter has melted and everything is well combined. Continue whisking constantly until the mixture starts to boil. This might take a few minutes, but don’t rush it by increasing the heat.
- Once the mixture reaches a boil, reduce the heat to a simmer and keep stirring. Continue cooking and stirring for about 10-15 minutes, until the caramel turns a rich golden color and thickens. It should start to pull away from the sides of the pan as you stir. If using a candy thermometer, the temperature should reach about 107°C.
- Remove from the heat and stir in the vanilla extract.
- Pour the caramel over the shortbread crust, using a knife or spatula to spread it evenly if needed.
- Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
- Place the semi-sweet chocolate in a bowl. Microwave the heavy cream until simmering, about 1 minute. Pour the hot heavy cream over the chocolate and let it sit for 30 seconds. Mix until smooth. If the chocolate still isn’t completely melted, microwave the ganache in 20-second increments at 50% power, stirring after each increment until completely melted and smooth.
- Pour the chocolate over the caramel and smooth it into an even layer.
- Chill for at least 1 hour before slicing. Top with flaky salt once the chocolate has set.
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