Friday, 14 November 2014

Salted Caramel Shortbread (Wheat Free)

So, today I decided to try out a classic: Millionaire's Shortbread! I don't usually go in for making plain and simple classics, but this week I got a serious hankering for some delicious caramel shortbread.


Recently I've been making a lot of condensed milk (using a new technique which I will share at a later date) and using it to make hot chocolate on these cold winter nights, and as such I used it to make some lovely buttery caramel for my shortbread. To shake it up a little, though, I sprinkled some coarse sea-salt on the top of the chocolate.


I made a small batch using a loaf tin, which is the recipe I will share with you.


INGREDIMENTS
Makes 1 4x7 inch (10x18 centimeter) rectangle, which cuts into roughly 18 pieces
  • 3 ounces (85 grammes) spelt flour
  • 1 ounces (30 grammes) cornflour or rice flour
  • 2 ounces (55 grammes) butter, at room temperature
  • 1 ounces (30 grammes) icing sugar

For the caramel topping

  • 1½ ounces (40 grammes) caster sugar
  • 1½ ounces (40 grammes) butter
  • 3 ounces (85 millilitres) condensed milk
  • Pinch of salt

For chocolate topping

  • One 3½ ounce bar (100 grammes) dark or milk chocolate
  • 2 tablespoons (30 millilitres) sunflower oil
  • Coarse sea salt

HOW-TO

  • Preheat your oven to 160°C (320°F, Gas Mk.2½, or very moderate) and line the sides of a loaf tin.
  • In a mixing bowl, beat the living daylights out of the butter until soft and creamy. Use a wooden spoon: it needs more elbow grease, but you have much more control over how soft you make your butter.
  • Pour in the icing sugar, and cream until light and fluffy. Sieve in the flours and salt and mix until the flour is combined. It will look crumbly, but this is exactly how you want it.
  • Press the dough evenly into the sandwich tin, smoothing the top with a spoon, and prick all over with a fork or skewer, and bake in the oven for 20 to 25 minutes, until set but still soft.
  • On removing from the oven, put on a wire rack and allow to cool in the tin completely.

Now, make the caramel:

  • In a small saucepan, melt the sugar and butter gently together over low heat. Once the sugar has dissolved, add in the condensed milk and salt.
  • Once fully melted and combined, bring to a rapid boil and cook for about 2 or 3 minutes until thickened.
  • Pour in on top of the shortbread. Allow to cool to room temperature before setting for about 30 minutes to an hour or until cool to touch.

Finish off with chocolate glaze:
  • Once set, prepare the chocolate glaze. Melt the chocolate and oil together either in the microwave on "Defrost", or in a bowl over simmering water.
  • Pour the chocolate over the top of the caramel, and allow to cool to room temperature before allowing to set in the fridge for at least 4 hours.
  • When fully set, remove from the tin and cut into square, chocolate side down, with a sharp knife.
And there you are! Delicious caramel shortbread. The caramel is soft and chewy, and the coarse salt gives little savoury bursts among the sweetness.




2 comments:

  1. Replies
    1. Thanks a mil Roz!! New recipes to follow: I took an extended Christmas break, but I'll be back-dating all the things I made over Christmas =)

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