Success in the kitchen. One of the things that you learn very quickly when you have a blog or Instagram is the importance of aesthetics. There are many things I bake which are never mentioned outside my house as they look terrible, didn’t look right or even just tasted plain disgusting. You don’t get anywhere without a decent amount of trial and error.
Of course, over time you learn different food combinations and what works or what doesn’t, but this often comes from making a dish that you regret ever thinking of the moment the first bite touches your lips. While this becomes less common, I do still occasionally make food, get halfway through it and decide it just isn’t palatable. Things like this are never mentioned again and kept secret for fear of people realising that like them, you are just another mere mortal in the kitchen. One thing that they do find out about is when food goes wrong. I have been reduced to tears over something I have made several times.
Once was because I managed to get boiling sugar on my hand which is not a pleasant experience and should be avoided at all costs. Another was because a cake I made stuck in its tin. The cake had multiple layers which needed to set which would have been fine if they hadn’t then stuck to the tin and flowed into the lip at the base rendering the cake almost impossible to remove. In the end, two of my friends managed to help me get the cake out using four knives and fish slice. I learnt a valuable lesson that day. Anything can be covered by a good layer of icing. The battle armour on the cake made it almost impossible to know of the horror that was the outside of the cake where all the layers has mixed into a mess – the cake still tasted fine in the end.
The first time I made millionaire’s shortbread, I messed up. I had no idea what I was doing and tried to boil a tin of condensed milk poured into a pan. Unsurprisingly, it did not set. It was a long time before I tried again and in that interim, I learnt how to make caramel properly which very much helped. My other main kitchen disaster was my first attempt at Macarons. They flowed over the tin in the over and set rock solid through the baking parchment onto the metal below. To this day, I have no idea what happened to them or where I went wrong but it took two days of soaking to remove them and make the tray useable again. Things go wrong and you learn. Many recipes you find have been tried and tweaked and tried and tweaked until the person making it is fully happy with the result. Even then, you will still plan as you get to know how the food cooks and will make minor changes to suite the oven or the temperature outside or even a new tin!
Success in the kitchen comes with time but following written recipes always helps to reduce how long it takes to understand what is going on. I hope that this recipe will stop anyone having the issues I had with making millionaire’s shortbread and will serve you well!
This recipe makes about 15-20 shortbreads if you cut them relatively large or over 30 if you cut them small.
Prep time: 45 minutes – Cook time: 15 minutes
250g plain flour
75g caster sugar
Caramel (this gives a very thick layer of caramel. You can half this for a thinner layer):
300g brown sugar
2 tins condensed milk
300g chocolate (I used 200g dark and 100g milk)
Optional – White chocolate to decorate
Preheat the oven to gas mark 4 (1800C)
Line an 11-inch x 11-inch tin with baking parchment – or a tin/tins of equivalent size. If you have a one-piece tin, make sure to line the base and the sides. If your tin has removable sides you only need to line the base.
Rub the butter into the flour – once it looks like breadcrumbs, keep rubbing it in and the mix will start to come together.
Once the butter and flour mix start coming together, add the sugar and stir through with a fork to make sure it is evenly distributed.
Pour the mixture into the tin and spread it out evenly. Compact it down and bake for 15-17 minutes turning the shortbread halfway through the cooking
Remove from the oven and let cool in the tin.
To make the caramel, melt the sugar and butter in a large heavy based pan.
Once the sugar has dissolved or the mixture has started to bubble, add the condensed milk.
Stir together over a high heat and bring the mixture to the boil stirring constantly.
Cook for a couple of minutes until the caramel has started to thicken.
Remove from the heat and pour onto the shortbread.
Leave to set in the fridge for an hour
Melt the chocolate and pour over the shortbread.
Lightly tap the tin on a table to smooth out the chocolate.
If you want to decorate this, use a fork to scatter lines of white chocolate on top of the dark and then use the tip of a knife or a skewer and swirl it through the chocolate to get a professional finish.
Leave in the fridge to semi set (so the chocolate isn’t hard but also will hold its shape when cut)
Remove the shortbread from the tin. Mine has removable sides so I didn’t line them along with the base. If you do this, use a hot knife to release the caramel and chocolate from the sides of the tin.
Cut the shortbread into pieces and place into the fridge to fully set – if the chocolate is a bit hard and the caramel is oozing out when you cut it, fill a tin with boiling water and heat the knife in it before each cut. Make sure to not push down too hard and just let the knife melt through the chocolate!
I hope you enjoy making it. Let me know how it turns out for you and give me a tag on Instagram @thatcookingthing if you have a go yourself! If you liked this, why not check out my last baking recipe which also has a decent chocolate layer – my boozy tiramisu or if you are in the mood for something a little more savoury, my beef lasagne is perfect to keep you warm as winter approaches.
Have a good one and I’ll see you next week with a recipe for some delicious risotto – including how to tweak it for different dietary requirements. It truly is versatile!