Black Millionaire’s Shortbread…

Just thought I’d share this bit of deliciousness that I made this week…

I nurse, I bake, I clean and I sew – I’m a catch right??

This recipe is from one of my favourite new cook books – Dan Lepard’s Short and Sweet. Oh my goodness…. Can I just say this massive book and it’s recipes was made for weight gain…

Unfortunately (for my figure!) I have become increasingly interested in baking since reading a friend’s blog – the lovely Kate’s blog – What Kate Baked – she keeps posting distractingly yummy things! And the plethora of great food related TV shows on at the moment – Great British Bake Off and Masterchef to name but a few. I love John Torode and Michel Roux Jnr (did anybody see Michel and the raspberry chocolate tart, oh my goodness!)…. And on a really random side note – John Torode was a regular in the deli that I used to work in…

Right back to the recipe: My granny was and still is a prolific baker. To me, Millionaire’s Shortbread is a real throwback to my childhood and something that she always used to bring round. The only real drawback with this recipe though is that it takes a while – not great if you are impatient like me!

For the base

125g plain flour

2 tbsp cocoa

¼ tsp baking powder

75g muscovado sugar

100g unsalted butter, softened

For the topping

175g muscovado sugar

2 tbsp cornflour

1 tsp ground allspice

75g golden syrup

75g treacle

175g unsalted butter, softened

2 tsp vanilla extract

200g dark chocolate

25ml sunflower oil

Make the base by sifting the flour, cocoa and baking powder into a bowl. Add the sugar and butter, and rub until the mixture turns to a buttery dough. Press evenly into the base of a 20cm square tin lined with foil and bake at 170C (150C fan-assisted)/ 352F/gas mark 3 for 30 minutes.

Stir the sugar, cornflour, allspice and syrups in a deep saucepan over low heat until dissolved and smooth. Add the butter and vanilla, bring to a boil and simmer for three to four minutes, until a drizzle dropped into cold water can be squeezed into a soft ball between your fingers. Remove from the heat, let the bubbles subside, then pour over the base. Leave for three to four hours to cool, then gently melt the chocolate with the oil and spread over the top.

Verdict: I ran out of muscovado sugar and substituted it with molasses. I wouldn’t recommend that! It makes it really sweet and much darker and smokier. I prefer my millionaire’s shortbread not quite as dark with milk chocolate on the top and ordinary caramel in the middle. However, the cocoa shortbread is amazing, YUM!

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