Strictly for High Rollers – Millionaire’s Shortbread
by Clare Nisbet
It’s a gloomy Monday morning at the downtown headquarters of OSB and the fact that it is a holiday inspired me to write about some serious Scottish dessert – Millionaire’s Shortbread. Besides, the baseball card series is getting old for me and it’s time to inject some good, old-fashioned variety back into this blog. I hope the NWTVS and Ace follow shortly. In my next blog I will take a much needed departure from dessert and Scotland but in the spirit of dusting off the cobwebs at OSB headquarters I am going to stick with what I know and love for one more week. Besides, is it just me or is it enough with the baseball cards already?!
Millionaire’s Shortbread is NOT for the faint of heart. It’s actually likely to push those weak of heart over the cardiac arrest edge. It is a traditional Scottish treat that I used to love as a child – likely contributing to both my chub and my janky teeth. I recently made it for a bunch of Americans at our annual Festivus celebration as a sort of sociological experiment and they couldn’t get enough. It’s true that most Scottish food is based on a “survival of the fittest” mentality and ideal for only those blessed with an iron gut. That being said, if you are tough enough – these are some of the best mouthfuls you’ll ever experience.
This shortbread is a perfect combination of traditional shortbread, homemade caramel, and chocolate. It’s also a great dessert because it’s got a couple of tricky elements that are good for practicing. You can perfect your shortbread and caramel techniques and your patience in the kitchen and what results is to-die-for good.
Here are the three stages for perfect Millionaire’s Shortbread. The best tip I can give you is patience – make sure that the recipe is cooled completely after each layer is completed.
6oz butter6oz granulated sugar
8oz plain flour
2 oz corn flour
1 tsp baking powder
Preheat over to 350. Grease and flour a 12 inch baking tin (the deeper, the better). Cream the butter and sugar in a large mixing bowl. In a separate bowl, sift together the flour, corn flour, and baking powder. Gradually beat this into the butter and sugar mixture until you have beautiful shortbread crumbs (see photo for example). Spread the mixture into the baking tin and press to create shortbread (with clean fingers is the most old school, and most effective method). Bake shortbread for 20 minutes and cool completely while you prepare the caramel.
6 oz butter
I can (15 oz) sweetened condensed milk
1 Tbs golden syrup
1 tsp vanilla extract
Place all ingredients except the vanilla into a saucepaul. Over very low heat stir until butter is melted and sugar is dissolved (this can take several minutes – just hum and stir, hum and stir). Then bring mixture to a gentle boil and boil for 5-7 minutes, stirring constantly. Take the mixture of the heat, let cool for 1 minute then stir in the vanilla. Stir final mixture for 2 more minutes and then pour over the shortbread. Place this in the refrigerator until caramel hardens completely.
All you need is your favorite chocolate. In the spirit of Scotland I use Cadbury’s Dairy Milk and Dark Chocolate.
Melt chocolate in a double boiler over hot water. A touch of butter gives the chocolate a beautiful sheen. Pour it over caramel when it is completely hardened. When the three-layered goodness is completely cooled, cut into squares and enjoy. Guaranteed mad props.