3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Delectable Millionaire’s Shortbread (Caramel Slice)


Print:
4

Ingredients

24 piece(s)

Delectable Millionaire’s Shortbread

  • 160 g plain flour, (Base Ingredient)
  • 100 g Butter, Cut into pieces (Base Ingredient)
  • 60 g caster sugar, (Base Ingredient)
  • 397 g sweetened condensed milk, (Caramel Ingredient)
  • 100 g Butter, Cut into pieces (Caramel Ingredient)
  • 100 g light brown sugar, (Caramel Ingredient)
  • 2 level tbsp golden syrup, (Caramel Ingredient)
  • 150 g milk chocolate, Good Quality (Topping Ingredient)
  • 50 g white chocolate, Good Quality (Topping Ingredient)
5

Recipe's preparation

    BASE
  1. Grease and line slice tray with non-stick baking paper. Set aside.

    Weigh plain flour, caster sugar and butter into mixing bowl, without measuring cup, mix ingredients 30 seconds starting on speed 1 (no temp), gradually increase to speed 4 or 5 until mixture is well combined and resembles breadcrumbs.

    Empty into prepared tray and flatten mixture to completely cover bottom of tray, compress with the back of a damp spoon.

    Clean and dry mixing bowl.

    Prick base all over with a fork and place in fridge for 20 minutes.

    Meanwhile pre-heat fan forced oven to 160ºc (non fan forced 180ºc).

    Cook base for 30 minutes until slightly golden.

    Remove from oven and cool in tray.

    While base is still hot/soft, carefully slice into squares or rectangles to your preferred size. (I cut into squares equaling 24 pieces).
  2. CARAMEL
  3. Weigh butter, condensed milk, brown sugar and golden syrup into mixing bowl.

    Heat 6-9 Mins 80ºc, speed 4, time this according to your taste/consistency preference (recommend 8 mins).

    Pour onto base and let cool until cool enough to refrigerate.

    Refrigerate for at least an hour before continuing with chocolate topping.
  4. CHOCOLATE TOPPING
  5. Break milk chocolate into pieces and measure into mixing bowl.

    Grate chocolate 5 seconds on speed 7.

    Scrape down sides of mixing bowl.

    Place measuring cup onto lid and melt milk chocolate 2 minutes, 80ºc speed 2 or until just melted.

    Pour chocolate over caramel layer to cover entire slice.

    Clean and dry mixing bowl.

    Place Slice in fridge while you melt the white chocolate.

    Break white chocolate into pieces and measure into mixing bowl.

    Grate chocolate 5 seconds on speed 7.

    Scrape down sides of mixing bowl.

    Place measuring cup onto lid and melt milk chocolate 2 minutes, 80ºc speed 2 or until just melted.

    Drizzle white chocolate over top of milk chocolate over the back of a spoon or through a small piping bag.

    Let slice set in fridge for at least an hour before slicing.
  6. FINALLY...
  7. Remove slice from fridge

    Place a solid chopping board on top of the slice tray, clamp together with your hands at each end and gently turn the slice upside down onto the chopping board

    Remove tray and gently peel off the baking paper.

    Cut slice upside down with a warm sharp bladed knife to avoid cracking the chocolate (using the faint lines you previously cut into the base as a guide).

    Place baking paper over slice, and place tray back over the cut upside down slice.

    Clamp together your chopping board and tray with your hands and gently spin slice carefully so that it is right side up again.

    Transfer slice and baking paper to an airtight slice container

    Store for up to a week if it is not already demolished by then.
10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.