Hello lovelies,
I’ve always loved the original millionaire shortbread, it’s a classic in the baking world and one that’ll never get old but I’ve got to say, I’m absolutely loving the fact bakers are taking the millionaire shortbread and spicing it up with different ingredients to take it from a 10/10 to a 100/10.
Honestly, I’ve got a list as long as an orangutan’s arm filled with different millionaires shortbread I want to make and share with you guys but what drew me to the one I’m sharing with you today is how unique I felt the flavours were.
Today’s recipe was written and shared by the incredibly talented Kat, also known by ‘thebakingexplorer’ online. I came across Kat’s recipe whilst having a millionaire shortbread brain storm and immediately loved how different it was and knew I had to recreate it.
{ Kat’s Original Recipe: https://pin.it/4YyPmWr7C }
If you couldn’t tell by the title of todays recipe, I’m sharing with you my version of Kat’s ‘Jaffa Cake Millionaire’s Shortbread’ and I’ll admit, it’s an usual combination, one I’d never even heard of before (which is what drew me to it the most) but honestly, it’s a stroke of genius.
The jaffa cakes just work so beautifully with the buttery shortbread and thick caramel to make the most delicious, unique sweet treat! If you couldn’t tell, I’m slightly obsessed with the outcome of today’s bake and I can guarantee you will be too.
So, if you fancy a batch of jaffa cake millionaires shortbread, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 16 Slices
Prep Time: 45 Minutes
Bake Time: 20-25 Minutes
Setting Time: 2 Hours
Overall Time: 3Hours 10Minutes
Ingredients You Need For The Shortbread Base:
- 200g Of Unsalted Butter
- 80g Of Caster Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 225g Of Plain Flour
- 100g Of Dark Chocolate Chips
Ingredients You Need For Caramel:
- 170g Of Unsalted Butter
- 75g Of Granulated Sugar
- 80g Of Golden Syrup
- 397g (1 Tin) Of Condensed Milk
Ingredients You Need For Decoration:
- 300g Of Dark Chocolate
- 50g Of Unsalted Butter
- 16 Jaffa Cakes
How To Make The Shortbread Base:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square baking 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 200g of unsalted butter with the 80g of caster sugar and 2tsp of vanilla bean paste until smooth.
- Next, add in the 200g of plain flour and mix together until a dough is formed.
- Fold through the 100g of dark chocolate chips until evenly distributed throughout the dough.
- Using your fingers or a spatula, press the shortbread dough 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 25 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 170g of unsalted butter, 75g of granulated sugar, 80g 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 Decorate:
- When set, in a bain marie, melt together the 300g of dark chocolate with the 50g of unsalted butter. Pour the melted chocolate over the top of the caramel, spreading it out evenly.
- Place the 16 jaffa cakes into 4 rows of 4.
- Finally, place into the fridge for 1 hour to set. Carefully remove from the baking tin once everything has set, cut into 16 slices and serve.
That’s your Jaffa Cake Millionaires Shortbread prepared, baked, chilled, decorated and chilled again, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for 5-7 days or in the fridge for up to 2 weeks. However, I’d recommend taking out the fridge 20 minutes before serving to allow the millionaire shortbread to come down 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 both the topping and in the shortbread.
- In Kats original recipe, she added 2tsp of orange extract to the caramel. If you’d like to do this also, add the orange extract immediately after removing the caramel from the heat.
Everything about this recipe had me excited to try and let me tell you, it certainly didn’t disappoint! Everything about it just works.
Who knew a jaffa cake could take a millionaire shortbread recipe up another level?
Oh and whilst we’re questioning things, is a jaffa cake a cake or biscuit? Yup, I’m going there haha.
Let me know in the comments below if you make this recipe yourself and if you do, what your thoughts are on it. Do you love the small additions that make take the original millionaire shortbread to a jaffa cake version?
Sending you all tons of love & hugs as always,
Elle xo
