"When he’d looked at her yesterday, it had felt like he was rummaging around in her soul. A little disconcerting when you’re trying to discuss the various merits of a blueberry muffin verses milionaire’s shortbread.” ~ The Authenticity Project

I absolutely adored the cast of characters in this month’s book! Plus the fact that most of it took place in a cafe, which means there was plenty to choose from for this month’s bake. I went with millionaire shortbread because I’ve never made it before, and I was up for the challenge!

Millionaire’s shortbread is a simple shortbread recipe (sugar, flour, and butter) topped with a layer of caramel and a thin layer of chocolate. It has its origins in Elizabethan-Era Scotland in the 19th century and was first made with ground oats. Toppings were added to the shortbread for special occasions, including candied citrus peels and almonds. The decadence of chocolate and caramel toppings seemed to stand the test of time, and today we can find millionaire’s shortbread in cafes around the world.

Millionaire’s Shortbread Recipe

Ingredients:

Shortbread:

• 1 1/2 cups flour

• 1/3 cup sugar

• 3/4 cup + 1 tbsp butter, softened

Caramel filling:

• 1 can (300 g) condensed milk

• 1/4 cup butter

• 1/2 cup sugar

Chocolate topping:

• 200 g quality milk or dark chocolate

Method:

1. Preheat the oven to 355 F. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.

2. To make the shortbread, mix flour and sugar in a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs.

3. Knead the mixture together until it forms a dough, then press it into the base of the prepared tin.

4. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool.

5. To make the caramel, place the butter, sugar, and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan.

6. Turn up the heat to medium-high, stirring all the time, and bring to the boil, then lower the heat back to low and stir continuously, for about 10-15 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

7. For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.