Millionaire's Shortbread - A Twist on a Classic with Orange and Cardamom

I’ve been sharing my baking adventures as I participate in the Great British Bake Off Bakealong hosted by Little House Big Alaska. Last week the challenge was Millionaire Shortbread. This was a cookie I’ve always wanted to make but for some reason just never did so this was ideal. If you’ve never heard of it once I explain you will go aaaaah. It’s a shortbread cookie topped with a layer of caramel and then a thin layer of chocolate. See, you know exactly what it is – a homemade twix bar! Of course I couldn’t just stick to the base recipe I found in my favorite cookie cookbook – my recipe is adapted from The Perfect Cookie but I did make it my own.

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Orange Cardamom Millionaire’s Shortbread

Makes 48

For the Shortbread:

2 1/2 cups all purpose flour
1/2 cup granulated sugar
2 TBS orange zest
1/4 tsp salt
16 TBS unsalted butter, melted

For the Caramel Filling

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1 14 oz can sweetened condensed milk
1 cup packed brown sugar
1/2 cup heavy cream
1/2 cup corn syrup
8 TBS unsalted butter
1/2 tsp salt
1 tsp cardamom

Chocolate Layer

8 oz bittersweet chocolate, 6 oz chopped fine, 2 oz grated

Gold star sprinkles for decoration if desired

Make the Shortbread:

Preheat oven to 350° and set rack in the center of the oven

Line a 13 x 9 x 2″ pan with foil – using two pieces so that it overhangs on the sides and the ends. Be sure to push the foil into the corners of the pan
Stir the flour, sugar and salt together in a medium bowl. Stir in the melted butter until just combined.

Drop pieces of dough into the prepared pan and lightly press with your fingers and palm until it evenly covers the bottom
Prick the dough with a fork
Bake in the preheated oven for 25 to 30 minutes until it’s light golden brown and firm to the touch

Cool on a wire rack

Make the Caramel Filling

Add all ingredients to a heavy bottomed pot over medium heat

Cook, stirring frequently until the mixture reaches 236 – 239° on a candy thermometer

Pour the hot caramel on the cooled shortbread and spread evenly.
Let cool completely – about an hour and a half

Chocolate Layer

Microwave the finely chopped chocolate in increments until it has melted
Add the grated chocolate and stir in until melted together

Pour over top of caramel layer and spread evenly
Sprinkle with gold stars if desired
Let cool completely before cutting into 48 pieces (I cut mine into larger pieces but feel they are better served in smaller)

How Were the Millionaire Shortbread?

Do you have to ask? Buttery shortbread, rich caramel and dark chocolate. Three perfect treats all together in one amazing cookie. The orange adds a lovely flavor to the base while the cardamom adds a touch of spicy heat to the caramel. I know that everyone is not a fan of this spice – I adore it. You could easily substitute cinnamon as Little House Big Alaska did in her recipe or even cloves.

Yes, this recipe is a bit time consuming but it is very much worth the time. These are delicious cookies.

I realized with the posting of this recipe that I completely forgot to put up the recipe for the Cottage Loaf. I will hopefully rectify that this week. I am very sorry. Next week’s challenge is for a Steamed Pudding with a compote or custard sauce. This is going to require some research on my part. I’ve never made one so I again am looking forward to trying something new.