How to Make Millionaire Shortbread

hi it's chef rick and today i'm making millionaire shortbread first thing we're going to do here is we're going to line the bottom of this cake tin with greaseproof paper so i would just mark around the outside there with a pen so you see i'm kind of tracing the bottom of it with uh with the the pen there and you'll see when i lift it up it's giving us the outline there you go with the bottom of the pan so now i'm just going to cut that out and that means that that bit of greaseproof paper is going to line the bottom of my uh my part perfectly pan tin tin there you go so just i'll put just a tiny bit of butter on there just a tiny tiny little bit kind of acts as a glue and it's going to stick down the the greaseproof paper so just push that into the bottom and that is our little kind of caked in let's call it a cakes in from now and that's a little caked in lined perfectly with a piece of greaseproof paper beautiful okay butter and sugar caster sugar all quantities will be down in the description below and we're just going to whisk those together now the time of year right now look at that butter butter but don't worry this does the job obviously in the summer months when everything's a little bit warmer in the house this job's a lot easier but you don't want to melt that butter um you know if you're not mixing melted butter so it's all right once it gets caught a few times in the in an electric whisk like this it'll soon soften up you can see how uh how it's all combining really nicely now it's called creaming that that's normally how you cream see like that with the back of a spoon you cream if you if this was a lovely warm day in the middle of summer that's how you do the whole thing just cream it like that but again if you have to cheat a little bit with an electric whisk go for it plain flour that goes in there give that a mix together just with a metal spoon make sure everything's incorporated from the edge because you want all of this together so you give that a really good mix round and that's going to be the base for the shortbread so into our lined cake tin we're going to put that shortbread mixture and now using the back of a spatula or any kind of metal spoon just going to really want to push that down into the bottom make sure it's all nicely compressed in there not with the you know all the weight of the world you don't want this to be a solid solid block you still want to have those air bits in there but yeah you do want to push that down again like i said just using the back of a spoon making sure that all those areas are that it's all nice and even you can see slightly there it was fairly lumpy in the middle and i'll just use my hand to push it down and get a really nice finish that i wanted that's now going to go into the oven that goes in the oven for around about 20 minutes or up until you've got that beautiful golden top it's pretty much the shortbread done you're now going to leave that on the side to cool completely into a saucepan butter caster sugar golden syrup make sure this all in there uh one tin of condensed milk i'd love to tell you what condensed milk really i'm sure it is just condensed milk but it smells amazing and it's just oh god it's gorgeous this amazing super sweet ingredient resist temptation to uh to stick your finger right in there now you want to heat this and what we're gonna be making here is a beautiful kind of caramel so you want to just mix all this on a fairly until it's combined you want this on a low to medium heat i would say just until everything has melt so you'll feel that the uh obviously you'll see sorry the the butter melting but the sugar that's in there you can feel as you're mixing around it's kind of gritty as you're mixing it but all of a sudden you'll start to feel it everything goes a lot smoother the butter vanishes which means that your sugar is now kind of dissolved and the butter has all melted nicely uh and there we go so once we get to this stage turn the heat up and you want this to boil and you've got to stay over this is called stove work so stay over it and keep watching it and keep stirring it whilst it's boiling and if whilst it's boiling if you keep stirring it you're in control if you just let that boil and didn't stir it it'd be spitting everywhere you're often going to be covered it'd be a mess you can't be ruined but if you stay over it just keep control if it gets scary or if it gets to the point where you think this is going a bit too much just move it away off the heat but watch how the color changes you need to do this for about eight minutes i would say and all of a sudden every look at it it's just going this beautiful rich color and it's all smooth and it's all amazing because i kept on stirring it and that's the real trick to this just stand over it and stir it and it starts to thicken in your hands the color changes to quite a rewarding process really bring that off the heat and there you go that's our beautiful beautiful kind of caramel toffee perfect color super smooth keep bringing it around the sides checking the bottom of the pan making sure none of it is caught and none of it is stuck but as you can see that's pretty much perfect oh yeah whilst i'm doing that by the way if you like my videos please hit like at the bottom and if you're not subscribed if you hit subscribe it's amazing for me free for you so please uh hit subscribe if you want i do three of these a week pour that now on top of the cooled shortbread now i could have ideally done with a slightly like taller um what were we choosing to call this before uh trey i can't remember what we called it but yeah i could do with it being slightly taller because now i've kind of left it a bit difficult for myself to put a chocolate top on you see but you'll see what i mean by that in a moment so you basically pour all of that on there uh let that just just knock it down a little bit just take out any air bubbles and then i put that in the fridge for about an hour there's going to melt some chocolate this is a bun marie the reason i stuck my finger in there was just to show you that whenever you're making a bun marie you're cooking a bit indirect heat so you can see the water isn't touching the bottom of the bowl double check it by lifting a bowl out and rubbing it and if there's any water touching it that means you're in contact you don't want that you want this chocolate to melt gently that's just some normal milk chocolate so we're just going to melt the chocolate over bun marie just checking as well of course making sure that the pan's not boiled dry you always want to make sure that you're you've still got plenty of water in there when you are using a bunnery and also just double check all the time whether it sometimes can get a little bit aggressive and boil in there so keep an eye on it by lifting the the bowl up let that melted chocolate just relax for a couple of minutes on the side obviously this is still hot this is still melted chocolate and but it's not straight out of that uh uh bailey so it's not completely boiling the uh the caramel top as well don't forget this has been in the fridge for a couple of hours so it's lovely and cold so you're not risking any any damage or anything melts in here now you want to spread this out again like i said earlier if this pan was a little bit taller then we could have put like four times the amount of chocolate and just poured it straight in and the walls of the pan would have kept the shape perfectly but in this instance it is what it is you know i filled it up with the caramel so we're just going to now spread the chocolate out to the outsides it's pretty easy pretty straightforward just make sure that it's all nice and neat again if there's a bit of texture in the top great uh you can also add white chocolate at this stage and use like a cocktail stick to make some beautiful shapes and patterns make it look really really pretty and there you go in the fridge you go that's now had a look at that has been for a couple of hours and here we are ready to slice uh i had to run a knife just around the outside of mine just to loosen it up ever so slightly but it should still this is really hard and cold at this point just going to turn it out you see that base absolutely beautiful on the outside you could just have it like one ginormous piece like that if you're a complete lunatic but i would recommend slicing it into cubes so use a nice sharp knife the longest knife you've got it's just going to make everything easier if when you're chopping down into your chocolate like this it starts cracking everywhere then just just leave it out on the side for a while before you cut it i didn't care i'm not bothered at all if that cracks because look how gorgeous it looks in the side and again i'm going to make these cubes and i never really want my cooking to be too pretty anyway you always want it to fit me you know people want to stick it in the face not take a picture of it there you go absolutely beautiful cubes of millionaire shortbread it's one of my favorite things ever absolutely love it um it's so easy probably hardest bit is just you know monitoring the the boiling toffee process but again it just takes a little bit of work that's it they're amazing it's like amazing shortbread amazing toffee beautiful chocolate on the top um try not to eat more than four or five in any one sitting because it's very gluttonous thanks so much for watching the video i really hope you liked it and i'll see on the next one

Channel: Chef Rick

Views: 1,149

Keywords: How, to, make, steak, english, meal, food, dinner, gravy, potatoes, england, 2020, covid, eminem, beiber, KSI, Logan paul, money, help, boxing, mma, conor mcgregor, tyson, youtube, video, share, instagram, modern warfare, COD, tony hawk, cookery, happy, fun, nice, lesson, taste, recipe, london, paris, gordon ramsey, chef, hot, tasty, spag bol, tomato, bbc, news, salmon, pasty, Slice, bake, Chicken, lamb, churros, dough, love, haggis, scotland, chicken, edinburgh, bacon, shortbread, millionaire, chocolate, sweet, dessert, pudding, munchies

Id: DBtSvuCSvdY

Length: 10min 36sec (636 seconds)

Published: Sun Feb 21 2021