Millionaire's Shortbread Bites #desserts #recipe

Preparing was my first love throughout everyday life except cooking is the one life fundamental which will never be a task for me. The nourishment I make each day for Hungry Hubby and I is revolved around enormous flavors, speedy prep and regularly one container cooking or at the end of the week, I have opportunity to possess the kitchen and cook all the more restful and fill the cooler for ravenous, tired evenings ahead.

These two-nibble marvels have a delicate, light as a plume shortbread base made with cornflour just as plain (universally handy) flour, and icing sugar rather than caster or granulated. In the event that you cherish crunchy shortbread, this isn't for you however on the off chance that you adore it to liquefy on the tongue into a sweet vanillary puddle, at that point this is the recipe for you!

I encourage squeezing it into a 8-inch square skillet and preparing for what it's worth on the off chance that you need a plain shortbread scone – simply make sure to cut it when it leaves the stove and leave to cool in the tin. It should take around 16 minutes at 160°C.

Also try our recipe French Fruit Tart

A sweet treat that stops splendidly however keeps well at room temp for a few days, making them a splendid plan to make for presents this Christmas.

Ingredients
For the Shortbread layer

• 75 g cornflour
• 150 g plain flour
• 75 g icing sugar
• 150 g soft butter
• 1 tsp vanilla extract or seeds of a vanilla bean

For the caramel layer

• 397 g condensed milk
• 2 tbsp golden syrup
• 75 g light muscovado sugar
• 100 g butter
• 1 tsp vanilla

To top

• 150 g dark chocolate
• 1-2 tsp freeze dried raspberries optional

Instructions

1. Preheat oven to 160°C.
2. Make the shortbread by placing all the ingredients in a food processor and pulsing until it forms big clumps. Or mix together in a large bowl with a spatula until the same texture is arrived at.
3. Tip onto the work surface and form into a long sausage shape and divide in half, then half again carrying on until you have 24 evenly sized nuggets of dough - press each into your Mini Bites tin/mini baking cups/silicone mini muffin cups and flatten with a press or the back of a spoon.
4. Bake for approximately 16 minutes - they will remain a pale sandy colour and will puff up because of the cornflour so gently press down to flatten a little whilst still warm. Leave to one side to cool.
5. Measure all the caramel ingredients into a large saucepan and cook on a low to medium heat STIRRING CONSTANTLY with a wooden spoon or plastic spatula, until the mix darkens a few shades and becomes thicker and heavier on your spoon or spatula. Usually takes around 10-12 minutes - do not stop stirring or it will catch and burn.
6. Turn off the heat but leave it on the hob, placing a generous teaspoonful onto each disk of shortbread. Having a teaspoon in a cup of recently boiled water to smooth the tops with close to hand is very helpful. Just dry it before using!
7. Once all the shortbread is covered, pop in the fridge to set and cool down - usually half an hour will do.
8. Melt your chocolate in 30 second bursts in the microwave, stirring well each time until liquid.
9. Pour about a teaspoon of chocolate onto each bite and sprinkle with freeze dried raspberries if like. Leave at room temp to set as chilling will make the chocolate "bloom" and go matte looking (but it will still be good to eat!).

Read more our recipe : Horchata

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