BONKERS BILLIONAIRE MALTYLICIOUS SHORTBREAD

I’m afraid to say this is not quite fitting with the healthier recipes. All I can say is that everyone that has tasted them so far has had a very big smile on their face. Not to be given to children or they will probably be bouncing off the walls as they are so luxurious. To be fair a little goes a long way and this mix will make roughly 32 mini pieces which are just enough to satisfy that sweet craving.

I made this originally using chocolate orange but decided I have already done enough things on that theme so after having a rethink Maltesers flashed before my eyes, and so it began.

The foundation of the recipe is based on one from janespatisserie.com which has some lovely recipes.  It’s a little bit time consuming and of course you could always just say stuff it and go and have a piece of Millionaire Shortbread in Costa Coffee but rather defeats the object of a recipe blog LOL.

INGREDIENTS

For the Shortbread

200 g of unsalted butter

100 g of golden caster sugar (or normal caster sugar)

270 g of plain flour

For the Caramel

200 g of unsalted butter

3 tablespoons of caster sugar

4 tablespoons of golden syrup or maple syrup

1 tin of condensed milk (390 g approximately)

1 teaspoon of sea/rock salt (optional)

A handful of crushed Maltesers

For the Topping

1 to 2 bars of Galaxy or other milk chocolate

50 g of white chocolate

A handful crushed Maltesers

METHOD

Preheat your oven to 180° C fan . Line a 9×9 inch baking tin with parchment or greaseproof paper. Tip one that I picked up from Jamie Oliver if you scrunch up the parchment paper first it makes it more pliable.

Add the sugar and butter to a food processor or mixer using the paddle attachment and mix until smooth then sieve in the flour until formed into a dough.

Place the mixture into the tin and press it down firmly. Prick the shortbread all over with a fork. Bake in the oven for 25 to 35 minutes until lightly golden on top.

Once cooked take it out of the oven and leave on the side to cool.

For the Caramel

Pour the condensed milk, butter sugar, salt and syrup and melt on a gentle heat until the sugar has dissolved. You will need to stir frequently to avoid it catching on the bottom.

When the sugar has dissolved, turn the heat up and let the mixture come to a boil and boil for 6 to 7 minutes constantly stirring.

The mixture will go slightly darker and thick and fudgylicious

Remove caramel from the heat and add a handful of crushed Maltesers

Allow it to cool a bit before pouring the mixture onto the shortbread base.  N.B the first time I cooked this I think I poured the caramel on while it was too hot which made the shortbread go a bit soft

Put in fridge and leave to set for about an hour

Just before taking it out of the fridge melt the Galaxy or chocolate orange over a bowl of simmering hot water. Remove from the heat when melted and add the other handful of crushed Maltesers

Allow to cool slightly and then pour over the caramel shortbread base.

In a separate pan melt the white chocolate and drizzle over to make a pleasing pattern.

Put it back in the fridge for at least another hour

Cut the shortbread into 32 mini bites or 16 medium ones. In my opinion the small ones are just about enough, you can always go back for seconds.

 

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