Millionaires shortbread - Zoetrecepten (2024)

FAQs

How to stop chocolate cracking when cutting millionaire shortbread? ›

**If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it'll be softer so therefore won't crack when you cut it!

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

Once the sugar has completely dissolved and everything has melted, increase the heat slightly and bring the caramel to the boil, stirring constantly (watch out for splatters) until the caramel has darkened and is starting to thicken. Immediately remove the pan from the heat and pour over the cooled shortbread base.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.

For easier cutting, make a hole in the center

Without a hole, it can be difficult to cut perfect, pointed wedges because the shortbread can easily shatter at the point.

Millionaire Shortbread aka Twix Bars

Enjoy a slice of rich, decadent Millionaire Shortbread, also known as Caramel Squares or homemade Twix Bars with an easy shortbread crust, gooey caramel layer and smooth milk chocolate topping.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

To Store: These shortbread bars can be stored at room temperature in an airtight container for up to 1 week. To Freeze: Millionaire's Shortbread Bars freeze really well. Wrap the individual bars in plastic wrap and foil and freeze for up to 3 months. Thaw completely at room temperature.

Carnation Caramel

Caramel is a ready-made authentic Dulce de Leche caramel that is easy to use in baking and as a topping.

Is evaporated milk the same as condensed milk? ›

Evaporated milk and condensed milk are both shelf-stable canned milks that are easily found at most grocery stores. The main difference is that condensed milk is very sweet, and evaporated milk is unsweetened.

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.

However, lipids, which are a component to food such as shortbread cookies are considered unhealthy because they are the most energetic nutrients in food and are a source of saturated fatty acids (SFA) (usually 40%) and sometimes also trans fatty isomers (TFA) [4,5,6].

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. Use a knife to gently 'score' through the chocolate layer first.

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.

Melt the chocolate and butter together over a very low heat, stirring regularly. It also helps to chop the chocolate finely so that it melts evenly and to remove the pan from the heat before all of the chocolate has melted.

With this approach it's important to cut the shortbread in the pan soon after it comes out of the oven. If you wait until it's completely cooled, it will tend to crack and won't cut evenly.