As a child (and still to this day), upon entering any cafe, coffee shop, or establishment that might offer cake, I’d be on the look out for millionaires shortbread. This sweet, buttery, sticky biscuit contained some of my favourite ingredients: sugar, chocolate and butter.
When it comes to millionaires shortbread, the rule goes ‘the sweeter the better’. If you’re going to indulge in this wonderful baked good you may as well go all out and enjoy the crumbliest shortbread, stickiest caramel and richest chocolate. In some cases, the sacred millionaires shortbread has become billionaires and even gazillionaires with the addition of white chocolate, honeycomb, or salted caramel.
The batch of gazillionaires shortbread I made consisted of hazelnut shortbread, sea salt rosemary caramel and dark chocolate. It was definitely deserving of its name. The hazelnuts provided a nutty flavour, while the rosemary in the caramel breaks through the sweetness with a fragrant savoury taste. I believe that the rich dark chocolate speaks for itself.
Half the joy of the shortbread is in the flavour, the other half is in the way it’s eaten. The shortbread biscuit crumbles in your hands, the caramel sticks to your fingers while the chocolate melts slightly. It’s messy and indulgent and joyous.
225g plain flour
175g butter, cut into cubes
75g caster sugar
50g hazelnuts, crushed
1 jar of rosemary sea salt caramel (I use Ottar chocolate caramel)
250g dark chocolate
– Line a 23cm tin with greaseproof paper. Pre-heat the oven to 150 degrees celsius.
– In a food processor, place the flour and butter. Blitz until it resembles fine breadcrumbs.
– Add the sugar and crushed hazelnuts and blitz again.
– Place the shortbread mixture into the tin and press down with the back of a spoon.
– Once it is tightly pressed into the tin, bake in the oven for 30 minutes until golden brown.
– Leave to cool.
– Once cooled, spread the caramel on top.
– Leave to set for a little.
– Melt the chocolate in a bowl over a pan of simmering water.
– Pour the melted chocolate over the caramel.
– Top with sprigs of rosemary and leave to set.
– Once set, slice into chunks.