Billionaire Shortbread

Serves 1
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Directions

  1. 1Cream together the butter and sugar until pale and fluffy.
  2. 2Cream together the butter and sugar until pale and fluffy.
  3. 3Cream together the butter and sugar until pale and fluffy.
  4. 4Sieve in the plain flour and salt and mix on a slow speed until a dough starts to form.
  5. 5Sieve in the plain flour and salt and mix on a slow speed until a dough starts to form.
  6. 6Sieve in the plain flour and salt and mix on a slow speed until a dough starts to form.
  7. 7Place the shortbread dough into a lined 9'x9' square tin, smoothing out evenly to all corners & sides.
  8. 8Place the shortbread dough into a lined 9'x9' square tin, smoothing out evenly to all corners & sides.
  9. 9Place the shortbread dough into a lined 9'x9' square tin, smoothing out evenly to all corners & sides.
  10. 10Prick the base with a fork and bake in a preheated 160 degree C fan oven for 25 minutes then leave to cool.
  11. 11Prick the base with a fork and bake in a preheated 160 degree C fan oven for 25 minutes then leave to cool.
  12. 12Prick the base with a fork and bake in a preheated 160 degree C fan oven for 25 minutes then leave to cool.
  13. 13Melt 110g dark chocolate & 110g unsalted butter in the microwave using 30sec blasts & stirs, then set aside to let it cool down.
  14. 14Melt 110g dark chocolate & 110g unsalted butter in the microwave using 30sec blasts & stirs, then set aside to let it cool down.
  15. 15Melt 110g dark chocolate & 110g unsalted butter in the microwave using 30sec blasts & stirs, then set aside to let it cool down.
  16. 16In a bowl, whisk together 220g caster sugar & 2 eggs till pale, thickens & mouse like.
  17. 17In a bowl, whisk together 220g caster sugar & 2 eggs till pale, thickens & mouse like.
  18. 18In a bowl, whisk together 220g caster sugar & 2 eggs till pale, thickens & mouse like.
  19. 19Pour in your cooled melted chocolate & mix till incorporated.
  20. 20Pour in your cooled melted chocolate & mix till incorporated.
  21. 21Pour in your cooled melted chocolate & mix till incorporated.
  22. 22Sift in 80g plain flour & 30 coco powder & stir through till incorporated.
  23. 23Sift in 80g plain flour & 30 coco powder & stir through till incorporated.
  24. 24Sift in 80g plain flour & 30 coco powder & stir through till incorporated.
  25. 25Spoon the brownie mixture on top of the cooled shortbread base smoothing out evenly to all corners & sides & bake in a preheated 170 degree C fan oven for 25-30mins then leave to cool.
  26. 26Spoon the brownie mixture on top of the cooled shortbread base smoothing out evenly to all corners & sides & bake in a preheated 170 degree C fan oven for 25-30mins then leave to cool.
  27. 27Spoon the brownie mixture on top of the cooled shortbread base smoothing out evenly to all corners & sides & bake in a preheated 170 degree C fan oven for 25-30mins then leave to cool.
  28. 28To make the caramel, in a pan, add 200g unsalted butter, 40g caster sugar, 1 tin (397g) condensed milk, 70g golden syrup & 0.5tsp salt.
  29. 29To make the caramel, in a pan, add 200g unsalted butter, 40g caster sugar, 1 tin (397g) condensed milk, 70g golden syrup & 0.5tsp salt.
  30. 30To make the caramel, in a pan, add 200g unsalted butter, 40g caster sugar, 1 tin (397g) condensed milk, 70g golden syrup & 0.5tsp salt.
  31. 31Melt this all together on a low heat.
  32. 32Melt this all together on a low heat.
  33. 33Melt this all together on a low heat.
  34. 34Once melted, turn up to a medium/high heat, and cook for 8-12 minutes till thickens up & goes towards a more classic caramel colour. You must keep stirring or it will stick/burn.
  35. 35Once melted, turn up to a medium/high heat, and cook for 8-12 minutes till thickens up & goes towards a more classic caramel colour. You must keep stirring or it will stick/burn.
  36. 36Once melted, turn up to a medium/high heat, and cook for 8-12 minutes till thickens up & goes towards a more classic caramel colour. You must keep stirring or it will stick/burn.
  37. 37Pour the caramel on top of the cooled brownie base, again smoothing out to all corners & sides giving it a little jiggle to help even it out, leave to cool 1hr.
  38. 38Pour the caramel on top of the cooled brownie base, again smoothing out to all corners & sides giving it a little jiggle to help even it out, leave to cool 1hr.
  39. 39Pour the caramel on top of the cooled brownie base, again smoothing out to all corners & sides giving it a little jiggle to help even it out, leave to cool 1hr.
  40. 40Finally melt 300g milk chocolate in the microwave using 30sec blasts & stirs & pour on top, again smoothing out to all corners & sides & jiggle to even out.
  41. 41Finally melt 300g milk chocolate in the microwave using 30sec blasts & stirs & pour on top, again smoothing out to all corners & sides & jiggle to even out.
  42. 42Finally melt 300g milk chocolate in the microwave using 30sec blasts & stirs & pour on top, again smoothing out to all corners & sides & jiggle to even out.
  43. 43Then melt 40g white and dark choc to drizzle on top and feather through to finish of its decoration, set in fridge min 4hrs, but cut at room temp.
  44. 44Then melt 40g white and dark choc to drizzle on top and feather through to finish of its decoration, set in fridge min 4hrs, but cut at room temp.
  45. 45Then melt 40g white and dark choc to drizzle on top and feather through to finish of its decoration, set in fridge min 4hrs, but cut at room temp.

Ingredients

  • 100 g caster sugar
  • 100 g caster sugar
  • 100 g caster sugar
  • 200 g soft unsalted butter
  • 200 g soft unsalted butter
  • 200 g soft unsalted butter
  • 275 g plain flour
  • 275 g plain flour
  • 275 g plain flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 110 g dark chocolate
  • 110 g dark chocolate
  • 110 g dark chocolate
  • 110 g unsalted butter
  • 110 g unsalted butter
  • 110 g unsalted butter
  • 220 g caster sugar
  • 220 g caster sugar
  • 220 g caster sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 80 g plain flour
  • 80 g plain flour
  • 80 g plain flour
  • 30 coco powder
  • 30 coco powder
  • 30 coco powder
  • 200 g unsalted butter
  • 200 g unsalted butter
  • 200 g unsalted butter
  • 40 g caster sugar
  • 40 g caster sugar
  • 40 g caster sugar
  • 1 tin (397g) condensed milk
  • 1 tin (397g) condensed milk
  • 1 tin (397g) condensed milk
  • 70 g golden syrup
  • 70 g golden syrup
  • 70 g golden syrup
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 300 g milk chocolate
  • 300 g milk chocolate
  • 300 g milk chocolate
  • 40 g white chocolate
  • 40 g white chocolate
  • 40 g white chocolate
  • 40 g dark chocolate
  • 40 g dark chocolate
  • 40 g dark chocolate

Equipment

stand mixer9x9 square tinovencooling rackbowlwhiskpanmicrowavespatulapiping bag

Tips

  • Careful you don't over cook it, your looking for around 115 degree c point, too high and it will set too firm. Be very careful, this will get extremely hot!