Hello lovelies,
I don’t know about you but nothing screams the festive season more to me than when I can crack out the ginger spice.
Its warm, rich, comforting aroma speaks to my soul and like with the pumpkin spice in autumn, I tend to go OTT with ginger recipes and you know what… I’m not even sorry! They are too good not to share.
That goes for today’s recipe too, these gingerbread millionaires shortbread are everything you’d want them to be and more.
Today’s recipe is inspired by the incredibly talented Jane’s Patisserie. I came across this recipe on my daily evening scroll and instantly knew I had to give it a go. I certainly wasn’t disappointed and neither will you be – that’s a promise!
A warm gingerbread shortbread base, with a sweet caramel filling, a rich milk chocolate topping and finished off with mini gingerbread men – I mean come on, what’s not to love?
{ Jane’s Original Recipe: https://www.janespatisserie.com/2018/12/05/gingerbread-millionaires-shortbread/ }
So, if this millionaire shortbread has caught your eye and got you eager to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat / Christmas
Servings: 12 Large Slices
Prep Time: 20 Minutes
Bake Time: 35 Minutes
Setting Time: 2-3 Hours
Decorating Time: 10 Minutes
Overall Time: 4+ Hours
Ingredients You Need For The Gingerbread Shortbread Base:
- 190g Of Unsalted Butter, Softened Slightly
- 85g Of Caster Sugar
- 250g Of Plain Flour
- 4tsp Of Ground Ginger
- 2tsp Of Ground Cinnamon
Ingredients You Need For The Caramel Filling:
- 200g Of Unsalted Butter
- 3tbsp Of Caster Sugar
- 4tbsp Of Golden Syrup
- 397g (1x Tin) Of Condensed Milk
Ingredients You Need For The Chocolate Topping:
- 300g Of Milk Chocolate
- 100g Of Unsalted Butter
Ingredients You Need For Decorating:
- 12 Mini Gingerbread Men, Plus Extra To Crush Into Crumbs
How To Make The Gingerbread Shortbread Base:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, using a stand mixer or in a large bowl, cream together the 180g of unsalted butter with the 85g of caster sugar until smooth.
- Next, add in the 250g of plain flour, 4tsp of ginger and 2tsp of cinnamon and mix together until a dough is formed.
- Using your fingers or a spatula, press the mixture down until compact and evenly spread across the base of the tin.
- Using a fork, prick holes into the base of the shortbread (this stops the shortbread from puffing up whilst baking).
- Place the tin into the oven and bake for around 35 minutes, until the shortbread is golden brown.
- After 35 minutes, remove the shortbread base from the oven and set to one side to cool whilst you make the caramel filling.
How To Make The Caramel Filling:
- Whilst the shortbread is cooling, make the caramel filling.
- In a large saucepan, on a low heat, add the 200g of unsalted butter, 3tbsp of caster sugar, 4tbsp of golden syrup and 1 tin of condensed milk and continuously stir until the sugar has dissolved and the butter is completely melted.
- Once the sugar has dissolved and the butter has melted, turn the heat up to high and let the mixture come to boiling point. Boil for 6 minutes, stirring continuously so that the mixture doesn’t catch.
- The mixture is ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture.
- Pour the caramel straight onto the shortbread base, evenly spread it across and place into the fridge for 1 hour to set.
How To Make The Chocolate Topping:
- When set, in a bain marie, melt together the 300g of milk chocolate with the 100g of unsalted butter. Pour the melted chocolate over the top of the caramel, spreading it out evenly.
How To Decorate:
- Sprinkle the crushed gingerbread men biscuits across the top of the melted chocolate and then top with the 12 whole gingerbread men.
- Finally, place into the fridge for 1-2 hours to set. When set, carefully remove from the baking tin and cut into 12 slices.
That’s your Gingerbread Millionaire Shortbread prepared, baked, set, decorated and set again, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 1 week.
- These can also be stored in a airtight container, in the fridge for up to 1 week, however I’d recommend taking out the fridge 20 minutes before serving to allow the millionaire shortbread to come to room temperature.
- If the caramel is rock solid when you remove it from the fridge, don’t panic. This means it’s slightly over done. When you pour the melted chocolate butter mixture on, leave it to set at room temperature rather than in the fridge. This should soften the caramel slightly.
- You can use whatever chocolate you’d prefer for the topping.
How adorable are these? the perfect addition to my festive bakes.
I absolutely love how versatile this recipe is, you can completely adapt it to your preferred taste and the outcome is guaranteed to taste utterly scrumptious.
Jane, you killed it with this recipe! Thank you for sharing with us as this is definitely now going to be made year after year for my loved ones.
Let me know in the comments below if you make this millionaire shortbread yourself and if you do, what your thoughts are on it. Are you a millionaires lover? Do you love the festive addition?
Sending you all tons of love & hugs as always,
Elle xo
