Millionaire’s Shortbread Bites
That’s the full title of my blog and it is the best possible way I can think to describe the relationship food and I have. I’m a doctor-in-training by day but I devote great chunks of my free time to reading and researching new recipes, following favourite food writers (either electronically or in my ever expanding library of cookbooks) and then cooking, photographing and in turn, writing about food myself.
Baking was my first love in life but cooking is the one life essential which will never be a chore for me. The food I make every day for Hungry Hubby and I is centred around big flavours, quick prep and often one pan cooking or at the weekend, I have the time to inhabit the kitchen and cook more leisurely and fill the freezer for hungry, tired nights ahead.
Ingredients
For the Shortbread layer
For the caramel layer
To top
Instructions
Read more please visit : www.everynookandcranny.net
Baking was my first love in life but cooking is the one life essential which will never be a chore for me. The food I make every day for Hungry Hubby and I is centred around big flavours, quick prep and often one pan cooking or at the weekend, I have the time to inhabit the kitchen and cook more leisurely and fill the freezer for hungry, tired nights ahead.
Ingredients
For the Shortbread layer
- 75 g cornflour
- 150 g plain flour
- 75 g icing sugar
- 150 g soft butter
- 1 tsp vanilla extract or seeds of a vanilla bean
For the caramel layer
- 397 g condensed milk
- 2 tbsp golden syrup
- 75 g light muscovado sugar
- 100 g butter
- 1 tsp vanilla
To top
- 150 g dark chocolate
- 1-2 tsp freeze dried raspberries optional
Instructions
- Preheat oven to 160˚C.
- Make the shortbread by placing all the ingredients in a food processor and pulsing until it forms big clumps. Or mix together in a large bowl with a spatula until the same texture is arrived at.
- Tip onto the work surface and form into a long sausage shape and divide in half, then half again carrying on until you have 24 evenly sized nuggets of dough - press each into your Mini Bites tin/mini baking cups/silicone mini muffin cups and flatten with a press or the back of a spoon.
- Bake for approximately 16 minutes - they will remain a pale sandy colour and will puff up because of the cornflour so gently press down to flatten a little whilst still warm. Leave to one side to cool.
- Measure all the caramel ingredients into a large saucepan and cook on a low to medium heat STIRRING CONSTANTLY with a wooden spoon or plastic spatula, until the mix darkens a few shades and becomes thicker and heavier on your spoon or spatula. Usually takes around 10-12 minutes - do not stop stirring or it will catch and burn.
Read more please visit : www.everynookandcranny.net
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