Henry's Millionaires Shortbread

Henry's Millionaires Shortbread

Difficulty Easy

240g Plain Flour
225g  Butter
100g Sugar
1 Egg Yolk
1 Teaspoon Vanilla Extract
1/2 Teaspoon Henry Langdon Sea Salt Flakes

Salted Caramel

200g  Sugar
90g Butter
120ml Heavy Cream
2 Teaspoons Henry Langdon Sea Salt Flakes

1 Cup Heavy Cream
1/2 Cup Henry Langdon Pure Cocoa Powder
1/4 Cup Sugar

1 Teaspoon Vanilla Essence

Preheat oven to 175℃ and prepare a 9x9 inch baking dish. In a large mixing bowl, add the butter and use electric hand mixer to beat until light and creamy. Add sugar and salt, and continue to beat until completely combined. Add vanilla and egg yolk, and finally add the flour in increments. Transfer your combined shortbread dough to your preprepared pan and press into an even layer, and bake in oven for roughly 25 minutes, or until the edges are golden in colour.

Salted Caramel - Add sugar to a large pot and turn on the heat. The sugar will start to clump and eventually melt into a thick brown, amber coloured liquid. Once it turns a light to medium brown (careful not to burn), immediately stir in the butter and let combine for approx. 1 minute. Very slowly stir in the heavy cream (this step can cause a rapid bubbling; if this occurs, remove from heat and continue to stir). Once all is combined and still hot, add in the Henry Langdon Australian Sea Salt Flakes. Once the caramel sauce starts to cool, it should thicken nicely. When the shortbread is cooled, lay the salted caramel evenly over the shortbread, and put in fridge to set.

Ganache – Begin by adding the heavy cream to a pot and bring to the boil. Once boiled to a high heat, remove from stove, and combine all other ingredients including the Henry Langdon Pure Cocoa Powder. Whisk by hand until creamy. Leave to cool, and then add a layer over the caramel. Return baking pan to fridge in order to set (overnight is best). To serve, cut into bite size squares, but remember to store in fridge to keep your millionaires shortbread crisp and set. 


Love, Henry
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