We don’t necessarily know his name but many have already tasted it. This terrible butter cookie covered with caramel and chocolate will make more than one crack! It is even found in the famous Twix chocolate bar. Of Scottish origin, Millionaire Shorbread comes in a square shape in three layers: shortbread, salted butter caramel and dark chocolate.
In this version, a bit healthier, with only 7 ingredients, I wanted to revisit the recipe which, while delicious, has too many “cra-cra” ingredients for my taste. So, I use clarified butter or ghee rather than butter. Everyone is free to choose. My caramel does not contain condensed milk either, unlike the official version. I replaced it with mashed cashews. Here I advise you not to skip it because the cashew brings an incomparable smoothness. There you have it, no need to write more, I invite you to discover this recipe and redo it at home because it is, I promise, a killing that will make you forget everything, the time of a bite!
INGREDIENTS FOR A DOZEN SHORTBREAD COOKIES:
175 Grms All Purpose Flour
4 Tbsp Whole cane sugar
1/4 Tsp Salt
125 Grms Unsalted Butter
FOR CARAMEL SAUCE:
80 Grms Cashew puree
65 Grms Maple syrup
20 Grms Clarified butter
1 Grms Salt
FOR CHOCOLATE GANACHE:
120 g of dark chocolate extra fondant or pastry
1 C. 1 teaspoon clarified butter or ghee
INSTRUCTIONS :
Preheat the oven to 190 °.
Choose a rectangle or square mold of approximately 20 × 25 cm or 20 × 20 cm and place a sheet of baking paper on it.
THE BISCUIT:
Combine the sifted flour and butter in a large bowl, then the whole sugar and salt. Work these ingredients so that they become sandy, then add a few drops of water (be careful, very little!) And make a ball.
Spread this dough in the mold. (As it is very wet, I slip it between 2 sheets of baking paper and flatten it using a roller, or simply by pressing down with my fingertips)
Prick with a fork and bake for 20 minutes maximum (in a traditional oven; shorter if rotating heat) then let cool to room temperature, before placing the caramel there.
THE CARAMEL:
in a saucepan heat together the cashew puree, clarified ghee / butter, maple syrup with salt. Mix well with a whisk and from the first boil, mix at high speed so that all the ingredients come together. (Elbow grease essential …)
Turn off the heat as soon as the caramel begins to stick to the bottom of the pan (maximum 5 minutes of cooking for this caramel)
Pour over the cookie which has already cooled (otherwise the cookie may crumble if it is too hot because the caramel hardens quickly) Let cool.
THE CHOCOLATE:
Melt the chocolate squares with the ghee / clarified butter in a double boiler, then once melted, mix and distribute the ganache on the layer of caramel.
Let cool then place in the refrigerator.
Cut cookies into small square pieces before serving.
NOTES:
This recipe may therefore be suitable for lactose-free diets if ghee is used as a replacement for butter, as well as lactose-free chocolate. These ingredients can be found in organic stores or can be made yourself (my ghee recipe is here)
For my part, I have made this recipe twice, and I find that the cookie sticks better with butter than ghee. The dough was indeed too malleable and I had to add a bit of flour to loosen it from my fingers! So I will prepare it again using exclusively ghee but reassessing the amount of flour.
Everyone is free to use another flour, to add agave syrup if there is no maple syrup … or why not coconut oil …
