Chococo's Sea Salt Caramel Millionaire’s Shortbread
- 125g unsalted butter cubed
- 125g plain flour
- 60g cornflour
- 60g icing sugar
- 250g light soft brown sugar
- 200ml double cream
- 100g soft unsalted butter
- 1 teaspoon sea salt
- 200g 70% dark chocolate, chopped
- 22cm square brownie tin fully lined on base & up the sides with foil or baking parchment
- You can mix all the shortbread ingredients together in a food processor or the old fashioned way by hand.
- Just sieve the flour, cornflour & icing sugar into a large bowl, add the cubed butter and rub together with clean hands until you form a dough.
- Put the shortbread dough in the fridge for an hour to rest and then press into a lined square tin with your hand and use the back of a spoon to flatten.
- Whilst the shortbread is resting, preheat the oven to 160 C (325 F) Gas 3
- Prick the top of the shortbread with a fork before baking for 40-45 minutes. The shortbread will be ready when a light brown in colour & starting to come away from the edges of the tin. Leave the shortbread to cool in the tin for at least an hour before you start on the caramel to make the caramel, put the sugar and cream in a heavy-based pan and heat gently. Stir with a wooden spoon as it comes to the boil which will take a few minutes. Once it is boiling, add the butter and stir.
- Bring the caramel back to the boil and let it bubble gently for 5 minutes, stirring intermittently. Take it off the heat, add the sea salt, stir vigorously to ensure that it is thoroughly mixed in and then pour the caramel immediately onto the cooled shortbread.
- Put it into the fridge to cool and set, allow at least an hour. Once the caramel has set, gently melt 140g of the chopped chocolate in a bowl sitting over a pan with a little water in the bottom. Gently warm the water & let the chocolate melt slowly. The moment it has melted, take it off the heat, add the rest of the chocolate & gently stir in until it has all melted. This will help cool the chocolate in the bowl down and is called ‘seed tempering’.
- The basic idea is to help get the chocolate to the correct temperature such that when it sets it will set with a nice sheen (vs being streaky) & have a good snap when it sets. Even melting chocolate carefully in a bain-marie as described here will result in it being too hot when melted if you don’t seed temper it!
- Pour the chocolate on top of the caramel and spread it evenly with a spatula. Leave to cool for the chocolate to set before lifting out of the pan by the parchment & cutting into squares with a hot knife (otherwise the chocolate will shatter into random pieces!). Just remember Granny’s motto...if you can.