Something a bit different and super summer-y!
- 120g Plain Flour
- 60g Pistachios
- 130g Cold, Unsalted, Cubed Butter
- 60g Caster Sugar
- Pinch of Salt
- 1 Tin Sweetened Condensed Milk
- 60g Caster Sugar
- 120g Unsalted Butter
- 2 Tbsp Golden Syrup
- 1 Tsp Rosewater
- 150g White Chocolate
- 50g Ruby / Strawberry / Raspberry Chocolate
- 1.5 Tsp Vegetable Oil
Preheat the oven to 170 degree C. Grease a 20cm square tin and line it with baking paper.
Blitz the pistachios in a food processor until they’re finely ground, add flour and salt and blitz everything again until it’s well combined. Place the pistachio flour mix, caster Sugar and cold butter in a large mixing bowl and start combining it by rubbing the butter into the dry ingredients or on a slow speed using a paddle attachment on the stand mixer. Keep doing this until it turns into a breadcrumb like texture. Then tip it into the tin and press it into a even shortbread layer using your hands. You can use a spoon or the bottom of a glass to level it out. Prick the pastry all over with a fork. This will stop it from puffing up and will ensure a nice, flat, evenly baked shortbread. Chill the shortbread in the fridge for about 30 minutes.
Bake the shortbread layer for 30-32 minutes, until it has a nice golden brown colour on top.
The caramel layer is the hardest part of this recipe and you want to make sure that you get to the right point when you’re cooking it, so check out my video tutorial to see what colour and consistency it should have. Put the sweetened condensed milk, butter, sugar and golden syrup into a medium sized saucepan and melt everything over a medium heat. It is important that you keep stirring all the time because it will catch and burn really easily. Turn the heat on your hob up and bring the mixture to a rolling boil. STIRRING CONTINUOUSLY cook the caramel for about 10 minutes. It should turn a nice amber colour, but not too dark and it should thicken a bit and fall of your spoon or spatula in a nice ribbon. Add the rosewater at this point and stir it in well. It’s important to not overcook the caramel, if it gets too rubbery your it will set too hard.
As soon as your caramel has reached the right consistency (it should fall of the spoon in a ribbon and disappear into the mixture by itself) and colour (medium amber) pour it over the shortbread. You should be able to level it out simply by tipping the baking tin into different directions. If you need a spatula to level it out your caramel has gone too far and will set too hard. Set it aside to cool down.
Add 1 tsp of vegetable oil to the white chocolate and melt it in a microwave safe bowl in 30 second intervals, stirring well in between. When it is smooth and completely melted pour it over the set caramel and level it out by tipping the tin into different directions. Melt the ruby / strawberry / raspberry chocolate along with half a tsp of vegetable oil and melt it as well using the same method. If you can’t get hold of any of these chocolates, use white chocolate and add some pink powdered food colouring (gel colours are not ideal to colour chocolate in). Using a spoon drizzle the ruby chocolate over the white chocolate, making sure to only drizzle it in one direction. While the chocolate is still wet take a toothpick and drag it through the chocolate into the opposite direction to create a feathered effect.
Let the chocolate set completely before slicing your millionaires shortbread up.
Have fun baking!
Lots of Love,