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June 16, 2014 / mintcustard

Brazilionaires shortbread

 

Brazilionaires Shortbread

Brazilionaires Shortbread

We all love Millionaires shortbread. That magnficent combination of crispy biscuit, chewy caramel and melting chocolate. You might think it would be hard to improve but I think this recipe may just do it.

Watching the football late in the evening has meant that many in our house have needed a snack after tea. Something sugary has also been sought. As the older teen really doesn’t like cake, (I know, I know, how did that happen?) but she does like Millionaires shortbread a request was made. Now I love to take a dish and twist it. I wanted to change it a little to reflect the World Cup. Could I add different flavours, colours or ingredients? Should I pick a particular country?

In the end I went for adding an ingredient native to Brazil (Brazilnuts!) to give the bars even more texture and some colour, the colours of the Brazilian flag, because I could!

Ingredients

Shortbread

225g plain flour

75g caster sugar

175g butter – softened

Caramel

379g tin of condensed milk

200g butter

6 tbsp golden syrup

100g brazil nuts chopped

Chocolate coating

300g white chocolate (I used a supermarket value chocolate as I was going to colour it.)

blue, yellow and green food colour pastes

How To….

  • Pre heat the oven to 160c
  • Line a 6″ by 10″ tin with parchment.
  • Place all the ingredients for the shortbread into a large bowl and rub together until a dough begins to form.
  • Press the dough into the tin and using a fork prick the dough all over.
  • Bake for 35  to 40 minutes until golden.
shortbread base ready to bake

shortbread base ready to bake

  • Leave to cool.
  • In a large, heavy bottomed pan, melt together the butter, syrup and condensed milk.
  • Slowly bring to the boil stiring constantly. Keep on a rolling simmer,stir and cook until the mixture becomes a darker caramel colour, this takes about 10 minutes.
  • Cool for a few minutes and then stir in the chopped Brazil nuts. Tip over the shortbread and leave to cool completely.
chopped Brazil nuts

chopped Brazil nuts

Topping

  • Melt 300g of white chocolate in a bowl over barely simmering water.
  • Divide the melted chocolate between three bowls. Colour one yellow, one blue and the remaining one green.
  • Drizzle the chocolate randomly over the caramel. Tip to move the chocolate until it covers the caramel completely. Leave to set.
Chocolate waiting to set.

Chocolate waiting to set.

  • Cut into squares and eat slowly to give you energy to query the referee whilst watching your favourite team play at 1am!

 

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