Millionaires Shortbread with a Twist

Just like with most things, I’ve had a fiddle with the recipe making it slightly less tooth-witchingly sweet, seasonally inspired and gluten free to boot.

I’m very suggestible at the moment. One of my weak spots is the seduction of sweet stuff on Instagram. I see someone else is having it and I want it in my face. Whether it takes moments or weeks, I will get round to scoffing that Mars bar, baking those buns or in this case, mastering the Millionaires.

Here I’ve given a savoury edge by using quinoa and buckwheat flour in the shortbread, added a bay leaf and toasted pecans to the caramel and mixing pulped blackberries with white chocolate to marble the top. It’s very pretty and very tasty and just what you need on a chilly afternoon with a cup of tea to warm your soul. This is a naughty one so make sure to share it with family and friends. Once they know you’ve made it, they will be beating down your door.

If you don’t get on with using the gluten free flours then you can always use half rice flour and half regular plain flour. The more specialist flours are usually available in Christine’s Sustainable Supermarket in Bradford on Avon. You can find out more about Bath Farm Girls quinoa flour here.

millionaires

 

Ingredients

For Shortbread

100g rice flour

100g quinoa flour (I use Bath Farm Girls)

100g buckwheat flour

100g granulated flour

250g butter, cut in to pieces

Pinch of good salt

 

For Caramel

175g butter

175g light brown sugar

60ml golden syrup

400g condensed milk

1 bay leaf

100g pecans, toasted and finely chopped

 

For the Top

200g dark chocolate

100g white chocolate

A handful of blackberries, mashed finely and at room temperature

 

Method

Grease and line a 9×9 tin and pop the oven on 180’c/350’f/GM4 to warm up.

Make the shortbread by putting the flours, sugar and salt in a bowl. Add the butter and using your fingers, rub in to the flour then bring together to form a dough. Press in to the tin, prick evenly and bake for approx.. 30 minutes until golden brown. Take out and leave to cool.

Make the caramel by putting butter, sugar, syrup, condensed milk and bay leaf in a heavy based pan. Warm gently and stir to melt the butter then bring to a simmer for about 10 minutes stirring to make sure the bottom doesn’t catch. It should be thick and fudgy but will thicken a little more when cool. Stir through the pecans, pour evenly over cooled shortbread and leave to set.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water and then pour over cooled caramel. Leave to set slightly for about 10 minutes.

Melt the white chocolate carefully in the same fashion but be aware that it can be grumpy as it has a higher fat content so don’t leave it alone. Stir the blackberries in gently then working quickly as the chocolate can seize up at this point if the blackberries cool it down too much, splatter over the top of your millionaires in an artist/random fashion.

Leave to cool completely then using a sharp knife, cut in to portion. If the chocolate is hard and cracking and you want a neat line, pop the knife in some boiling water to heat up beforehand and it should slice through like butter.

The Free Range Chef