Preparation time
20h 0min
Total time
22h 0min
Portion
24
piece(s)
Level
easy
Ingredients
Delectable Millionaire’s Shortbread
- 160 g plain flour, (Base Ingredient)
- 100 g Butter, Cut into pieces (Base Ingredient)
- 60 g caster sugar, (Base Ingredient)
- 397 g sweetened condensed milk, (Caramel Ingredient)
- 100 g Butter, Cut into pieces (Caramel Ingredient)
- 100 g light brown sugar, (Caramel Ingredient)
- 2 level tbsp golden syrup, (Caramel Ingredient)
- 150 g milk chocolate, Good Quality (Topping Ingredient)
- 50 g white chocolate, Good Quality (Topping Ingredient)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease and line slice tray with non-stick baking paper. Set aside.
Weigh plain flour, caster sugar and butter into mixing bowl, without measuring cup, mix ingredients 30 seconds starting on speed 1 (no temp), gradually increase to speed 4 or 5 until mixture is well combined and resembles breadcrumbs.
Empty into prepared tray and flatten mixture to completely cover bottom of tray, compress with the back of a damp spoon.
Clean and dry mixing bowl.
Prick base all over with a fork and place in fridge for 20 minutes.
Meanwhile pre-heat fan forced oven to 160ºc (non fan forced 180ºc).
Cook base for 30 minutes until slightly golden (meanwhile move onto caramel centre.
Remove from oven and cool in tray.
While base is still hot/soft, carefully slice into squares or rectangles to your preferred size. (I cut into squares equaling 24 pieces). - While base is in oven weigh butter, condensed milk, brown sugar and golden syrup into mixing bowl.
Heat 20 Mins 100ºc, speed 4, caramel should look golden, add more time if necessary.
Pour onto base and let cool until cool enough to refrigerate.
Refrigerate for at least an hour before continuing with chocolate topping. - Break milk chocolate into pieces and measure into mixing bowl.
Grate chocolate 5 seconds on speed 7.
Scrape down sides of mixing bowl.
Place measuring cup onto lid and melt milk chocolate 2 minutes, 80ºc speed 2 or until just melted.
Pour chocolate over caramel layer to cover entire slice.
Clean and dry mixing bowl.
Place Slice in fridge while you melt the white chocolate.
Break white chocolate into pieces and measure into mixing bowl.
Grate chocolate 5 seconds on speed 7.
Scrape down sides of mixing bowl.
Place measuring cup onto lid and melt milk chocolate 2 minutes, 80ºc speed 2 or until just melted.
Drizzle white chocolate over top of milk chocolate over the back of a spoon or through a small piping bag.
Let slice cool/set in fridge for at least 30 mins to an hour before slicing.
BASE
CARAMEL
CHOCOLATE TOPPING
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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