Millionaire's shortbread

Anyone who knows me knows I'm a perfectionist. It's very rare that I think anything I do or make is 'quite there'. Well, here I am saying these millionaire's shortbread squares are incredible. Each beautifully distinct layer is a delight. The shortbread base is light, crumbly and flecked with vanilla bean seeds. The caramel is thick, its buttery richness made complex with the deep notes of brown sugar. The smooth chocolate cap is the perfect finish. This is pure indulgence. I love the way people's faces change as they take their first bite, eyes widening and then closing in pleasure.

In Dubai, I hung out a fair bit with Julia and Jessica, my pretty little second cousins. They're bright, bubbly and loving, always running to me with hugs and stories. Julia is dainty and more reserved, already a poised young lady at nine. She'll say she likes my coat and boots and then ask me what I think of hers. Jessica is sunny, affectionate and energy itself, always bounding about and chattering away. If she cries, it only takes a minute for her tears to turn to laughter. I adore them.

They made a trip to London last week and Richa and I went to visit. I knew I had to make them something, they're both sugar demons after my own heart, but I couldn't decide what. I thought about making chocolate chip cookies again as we'd once made them together (i.e. Julia and I baked and Jessica helped eat them all) and, weeks later, Jessica told me she'd had a dream about them because they were so yummy haha. But then I thought about this millionaire's shortbread and I knew it would be something they'd love. And they did :) Jessica, who held my hand all day long, told me I was the best chef in the world.

Some notes: The shortbread base is super simple, consisting of sugar, butter and flour in a 1:2:3 ratio. I used to use regular sugar in my shortbread, until one day I ran out and substituted icing sugar. I haven't turned back since because of how lovely and fine it makes the crumb.

I like to use Dr Oetker's Madagascan Vanilla Grinder, which lets you freshly grind dried vanilla beans like black pepper. It's so handy and fragrant, I use it all the time. But you can replace this with the seeds from of half a vanilla bean or a teaspoon of vanilla powder, rather than liquid vanilla extract.

When it comes to the chocolate, you can use chocolate chips or just chop up your favourite chocolate bar. Rather than sophisticated dark chocolate, I've found Dairy Milk is a universal favourite.

And finally, if you're not making this for kiddies and you like salted caramel, add a good pinch of sea salt flakes while your caramel is still warm.

I hope you make this shortbread...perhaps you'll dream about it too.

Makes 16-25 squares.

INGREDIENTS

3/8 cup icing sugar (a little less than 1/2 cup)
3/4 cup soft butter
1 1/2 cups flour
1/2 a vanilla bean or 1 teaspoon vanilla powder (optional)
1/2 cup butter
1/2 cup light brown sugar
1/2 cup condensed milk
2 tablespoons golden syrup
1 cup chocolate chips or diced chocolate
1 teaspoon butter

METHOD

Preheat the oven to 160°C. Grease and line a 8" or 9" square baking tin, letting the baking paper hang over the sides so it's easy to lift out the shortbread later.

Beat the sugar and butter for about three minutes, or until light and fluffy. Fold in the flour and vanilla with a spatula until fully incorporated but don't overmix. If the dough is too soft and difficult to work with, chill in the fridge for 15-20 minutes before handling. When cool and firmer, press into the prepared tin and level out with a spoon or angled spatula. Using a fork, lightly pierce the dough several times all over. Bake for 22-25 minutes, until golden around the edges. Cool completely.

In a saucepan over medium-low, heat the butter, brown sugar, condensed milk and golden syrup, stirring occasionally. Bring to a boil and let it continue boiling for another 5 minutes, again stirring to make sure the bottom doesn't burn. Take off the heat and use a wooden spoon to vigorously beat the caramel for another 5 minutes until it's thick and pulls away from the sides. If you used unsalted butter, add 1/4 teaspoon salt to enhance the caramel flavour. Pour over the cooled shortbread base and leave to set. You can either leave this out on the counter or chill in the fridge for quicker results. It will be firm to the touch when ready.

In a microwaveable bowl, add the chocolate and butter. Heat on high in the microwave at 30 second intervals, stirring well after each interval. It shouldn't take more than 1 1/2 minutes to melt completely and become smooth and glossy. Pour this over the set caramel layer and smooth with an angled spatula.

For best results and perfect layers, wrap in clingfilm and refrigerate overnight. In the morning, lift the shortbread out of the tin using the baking paper flaps and then cut into squares.

Hi.

Mar 29 Millionaire's shortbread