Millionaire’s Shortbread 百萬富翁酥餅
Just by looking at these Millionaire shortbread, you can tell how RICH and evil they are. Three layers of super delicious shortbread, caramel and chocolate, it is just heaven!!!!
Mr P always ask me to make Millionaire’s Shortbread, to be honest, I didn’t really bother, I think is just normal layer snack with busciuts and sweet thing. But I was very wrong, once I taste it, it is unbelievable! I can’t tell why such a simple biscuit can be SOOOO Yummy!!!!
I know, they are very RICH, and they are not healthy ok? But sometimes you just need to spoil yourself a little and enjoy the evil! This is the best recipe ever, hope you like it like I do!
Mr P 經常要我做這個萬富翁酥餅Millionaire’s Shortbread，我起初覺得這只是普通的餅乾加甜甜的焦糖，巧克力，沒有什麼特別，但一試之後，實在無法抗拒！外國人稱之為百萬富翁是因為這個酥餅shortbread非常香濃，Rich而得名。底層是非常香酥的酥餅，中間是香濃邪惡的焦糖漿，而頂層是巧克力。每一層都充滿驚喜，超邪惡又美味！
這個絕對不是什麼健康小食，但間中吃一點，跟朋友分享，也不太過份吧！做法簡單，新手都可輕鬆做到！
For the shortbread, mix the flour and sugar in a large bowl, then add in cubed cold butter. Use your finger tips to crumble it.
Put them in a lined baking tray (20cm x20cm), press it evenly and form a smooth base. Pop in preheated oven at 170C. bake for about 30 -30 minutes or until the surface is golden brown. Let it cool completely.
酥餅 做法： 在大碗內，將麵粉和砂糖拌勻，然後加入奶油，用手擠碎奶油，與麵粉拌勻成顆粒狀。在焗盤內鋪上烘焙紙，然後倒入 步驟一的粉粒，平均鋪好，用手壓實。放入已預熱170度焗爐，焗約35 分鐘，或至表面金黃色。放在涼架上待涼。
For the caramel, add all the ingredients in a pot, cook on medium heat until the butter is melted. Keep stiring and bring it to boil, then cook for about 8 minutes more, or until they become caramel color and fundge-like texture.
Pour the caramel onto the shortbread, leave it to cool.
Simply melt the chocolate, then pour onto the caramel, chill in fridge for about an hour or until the chocolate is set.
Cut into square to serve.
用微波爐或隔水加熱，將巧克力溶化，待涼。然後倒在已凝固的焦糖上，放入雪櫃約一至兩個小時，或至巧克力凝固即可。切件享用，可放入密封盒內，放入雪櫃可存放一個星期。
**這個份量可減半做少一點
- 250 gram dark or milk chocolate
- 180 gram unsalted butter
- 65 gram sugar
- 310 gram plain flour
- 375 ml condensed milk
- 175 gram unsalted butter
- 165 gram sugar
- 4 tablespoons golden syrup
- 材料：
- 黑或牛奶巧克力 -250克
- 酥餅：
- 無鹽牛油 -180克
- 砂糖 -65克
- 中筋麵粉 -310克
- 焦糖漿：
- 煉奶 -1罐357毫升
- 砂糖 -165克
- 無鹽牛油 -175克
- 轉化糖漿 -4湯匙
- Mix the flour and sugar in a large bowl, then add in cubed cold butter. Use your finger tips to crumble it.
- Put them in a lined baking tray (20cm x20cm), press it evenly and form a smooth base. Pop in preheated oven at 170C. bake for about 30 -30 minutes or until the surface is golden brown. Let it cool completely.
- Add all the ingredients in a pot, cook on medium heat until the butter is melted. Keep stiring and bring it to boil, then cook for about 8 minutes more, or until they become caramel color and fundge-like texture.
- Pour the caramel onto the shortbread, leave it to cool.
- Simply melt the chocolate, then pour onto the caramel, chill in fridge for about an hour or until the chocolate is set.
- Cut into square to serve.
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