How to make Millionaires Shortbread! | Jane's Patisserie

hi welcome back to my channel and today I am making a very highly requested video which you can tell from the title is how to make millionaire shortbread I will say from the beginning that this is my method that not that I invented it but more that this is how I do it some people may do it differently but this is how I do it I have got lots of millionaire shortbread recipes on my blog I love them all and yeah I just thought I would just do a full length video as I've done it several times in the shorter videos but I thought I would demonstrate slightly more in detail particularly in the caramel part that's the bit that people really care about how to make millionaires shortbread for this video I'm just going to make a plain millionaire shortbread my doing pretty pattern in the chocolate haven't quite decided that bit yet but for the actual shortbread and caramel they're just gonna be basic normal millionaire shortbread caramel I'm sorry if in the background you can hear my dishwasher but it needed to be on as there is so much washing up to do all of the time in this kitchen but yet so the basic thing that you have to start off with obviously is the shortbread so all that requires is three ingredients butter and sugar and then flour that's all I use in the shortbread you just basically cream together the butter and the sugar I did the flour will have a like crumbly dough sort of mixture press that into the bottom of the tin and bake it and it's done that's all you have to do for shortbread bit so it's relatively straightforward but I still thought I'd show you anyway so here is how to make the shortbread so in my bowl I'm going to add my butter I'm gonna add sugar and then I'm gonna cream those together I'm now gonna scrape down the edges of Bowl and just make sure it's all mixed in then to this I'm going to add my flour I'm gonna do it in parts because the bowl is a bit smaller but usually I would just whack it all in but I'm using the half height bowl so it's probably gonna fly it everywhere [Applause] and then you have a show birthday it's very easy very quick to make and as you can see it's all mixed in it's all a thick paste so I'm just going to scrape the bowl and then add it into might in the tin I'm using today is another masterclass 9 inch square tin these are purely to help the page stay in for now but they will be coming off one tip here is if you don't want to use your hands and get sticky is to actually get the spoon get a little bit of a mixture on dab it into the flour and then use the floured spoon to push it because it's not gonna get stuck that way and it means you don't have to get your hands on your key but of course you can just use your hands if you prefer I'm gonna bake in my oven now for 20 to 25 minutes at 160 degrees in my fan oven here is my shortbread sort of very hard to see in the lighting if I'm honest but is there a more golden colleague to see gold knee patches but it's all baked and lovely generally I will make the shortbread and whilst the shortbread is calling somewhat I'll make the caramel sometimes it's better to leave the shortbread for a bit and but this kitchens really cold today so I know it's gonna cool down quite quickly but I'm going to try and set the camera up so that you can see into the pan like to start I've got the ingredients so in this pan I have got turn to grams of unsalted butter here I have 3 tablespoons of caster sugar 4 tablespoons of golden syrup this is a gon syrup I use by the way I've always used it it's a classic and I am obsessed with it and then I also have my condensed milk here I will now because I know I'm gonna get a question about it prop you up but the condensed milk this is a part of the caramel you can buy can like carnation caramel which is why I use like my rodeo cheesecake for example but it's not even slightly the same thing as the caramel that I'm about to make you you cannot use the tinned caramel version because it does not set it's a lot sweeter than this caramel which I find too much for a millionaire shortbread it doesn't set it stays gloopy and I can tell as soon as I look at a photo of whether it's used or not because it's just a messy blob I have some people say why can't you just use that and that's the reason it doesn't work it doesn't say it's not the same thing I make the caramel for a reason so please make the caramel yourself the reason I use golden syrup is because I find it makes a much much better caramel than ones that don't use it I think there's one or two recipes on my blog that used the other type of caramel which I use condensed milk light brown sugar and butter I think off the top of my head I just hands-down prefer this I know if you're in America you might not be able to get this but there are shops that do sell it so I really would try and find golden syrup corn syrup is probably the closest or honey maybe I don't know but it won't act the same way sure it will taste different and color will be different so generally the only thing I recommend using is golden syrup I'm using a gas hog by far my favorite type of hob to use for making caramel I like the fact that it's actual flame I find it easier to control in my old rented house we had like an electric hob it wasn't even induction it was just electric and I ended up buying a campaign gas stove which is the one you see in my videos to make caramel because I hated using the electric it just did not work the same way so I would try to explain this as best if I can but yeah very important so in my pan I have 200 grams of unsalted butter I'm now going to add a tin of condensed milk to the mix just pour it all straight in to that I'm also going to add my castor sugar and my golden syrup very gloopy it's all in there so now I'm going to turn the gas on that is the highest level it's very hard to see and I'm gonna turn it down at the moment up 9 to 6 and put the pan on and stir quite frequently till the cubes of butter melt and it also make the sugar dissolve into a mixture so now all of the butter has melted you can see it's lovely news and reference I'm using a plastic spatula which as you can see has like a flat end this is very important and a corner to be able to scrape the pot successfully without leaving any bits to burn you don't want the edges to burn when the pot when it's boiling so I use the edge to scrape round like that and it'll make sure that nothing gets left with a flat edge it means that you don't ruin the caramel if you something like a wooden spoon you risk because it's got such a small surface area on the end you risk it leaving ingredients behind and then that's when you get the flaky bits in your caramel now this make sure it's nice and smooth I can't feel any granules of sugar any more often if people say my caramel was grainy that's because the sugar wasn't dissolved at the beginning bit here it's all lovely and smooth it's taken several minutes to melt the butter you don't want to do the butter too high I also used actual unsalted butter not a baking spread the same sort butter that I would use in a buttercream now I'm going to turn the heat up to level 8 and I'm just going to continue stirring it you'll be able to tell when it started boiling because you'll see the bubbles around the edge I'll say now this mixture does get very very hot so you have to be careful when you make it not to burn yourself because you honestly you don't want a caramel burn it's very very painful I would just recommend being as careful as you can don't stir too vigorously because that is when like a splash can happen but otherwise it's fairly straightforward all you're gonna do is let it bubble away also like simmer and then in five to seven minutes once it's like boiling you'll see the color change I don't do this to a particular temperature I never have I haven't found pretty much any recipes that do it's all just about time because it can really vary every time you make it here is this bit so you can see it's starting to boil around the edge now this is sort of where you want it to be and I will just continue sort of scraping the edges around not leaving many ingredients and just keep boiling if it starts to boil too high you'll want to turn the temperature down because you don't want it to overflow on the pan still just consistently stirring it's been boiling for about a minute now and I'm still just gonna let it continue I'm gonna turn the temperature down to seven now just so it's a little bit less till it's getting quite high but it's still boiling away it's now been boiling for three minutes and it's gradually getting a little bit darker but still boiling no floaty bits still scraping all the edges now we're boiling for five minutes I turned off the light on my table so that you can see the coloring it's definitely a lot more golden than it was before it's thicker to top just I could feel it's definitely a lot closer I'm just gonna keep it going for another 30 seconds I'd say and then I'll take it off heat and then pour it on to my shortbread yeah I'm happy with that so I'm just gonna take that off the heat turn off quickly move over here doing no sir I'm just gonna stir it a little bit more because I'm just let it sit for a little bit it's now off the heat I'm just trying to show you what it looks like it's like a lovely still very bubbly where it still like boiling hot but that's the sort of color it is this is what it looks like it's a lovely fudgy caramel millionaires sort of color when you can see how smooth it is so now I'm just gonna pour that on to my shortbread being careful not to splash it anywhere you'll notice how it doesn't stick in the pan either it comes out nice and easily just make sure that fills in everywhere like say and then I'm gonna pop this in the fridge so yeah that is the caramel bit that was on the hob for 5 minutes and 46 seconds in total the coloring is what I go for as well as Vala it's a thicker mixture the color is mainly what I go for there once I turned off the light from the hood you can see what sort of color it was a bit easier it's like a definitely a dark color than the mixture at the beginning it's thicker it's just generally coating the spoon a bit better you can see it was still boiling towards the end if you let the pan sort of sit for too long before you pour it onto the caramel it may cause it to keep on boiling where it is a very very hot mixture so you don't want to let it sit there for too long if your caramel is grainy it's because the sugar probably wasn't dissolved at the beginning enough which can create a grainy texture if at the end you have a lot of butter sat on top of the mixture and it's probably boiled for too long and it's just sort of split itself if you have it too hot that can cause it to split as well I also used a good quality pan these are easy glide never stick to I'll link them in the description but they're very good pans I personally set my caramel in the fridge but if I find when I'm going to put the chocolate on that it's completely solid and I mean as solid as the worktop I will then leave it out whilst the chocolate sets and that sort of brings it back up to room temperature and you'll be able to cut it if you find it's way too soft there's not much you can do about it at that point but it'll still be perfectly edible it might just be a little bit sticky when you cut it but keep it in the fridge when you have done it and then it will be firmer than if it was at room temperature whilst it's setting I'm gonna let it be in there for about an hour before I put the chocolate on I think that's all I can think of anyway you know see you later when I do the chocolate hi so I'm back and my caramel has been sitting for an hour as you can see it's like soft to touch but not like too bad at all I've gone ahead and done is melted 200 grams of milk chocolate and then 100 grams of white chocolate so what I tend to do is pour over the 200 then dollop in the white and swirl together with the end of a cakewalk ok skewer you then we need a circle shape it slightly and it'll really flatten the chopped-off 30 and see it's all lovely and swirled in and then as you can see it's lovely and flat now this will go in the fridge for probably at least another hour and it's about half-past three now so if there's enough like later I will finish off the video cutting up into pieces but if not I will see you in the morning yeah I will continue when the chocolate has set hi welcome back to the video it is now the next day because I completely and utterly and neglected to come back to the video was very tired had a bath yada-yada-yada so I'm back today and all I need to do is cut up the tray break it set or lovely it's been in the fridge overnight it still looks delicious still in its tin not much else I can say really other than now I just need to cut it out okay see I get comments on how I cut to my millionaire shortbread up so that the chocolate doesn't crack there's no special thing with what I do I don't heat my knife up I don't really do anything other than just cut it I do use a 9-inch white in so I actually use a 10-inch wipe knife so it's longer than the width tray babe just cut down no problems I tend to find if you try and use a smaller knife and you sort have to like hack at it a bit to get the squares that's when stuff can start breaking and don't get me wrong there are little bits every now and again that will just shard off the bit break a little bit but it just doesn't really bother me there's nothing crazy special if you want to heat up your knife you can it might be easier if you let the tray bake come back to room temperature a bit before you cut it because that makes the chocolate bit softer so no there's lots of different methods but eyelets would just cut it down and then I will show you what it looks like on the inside peel the paper away none of it's stuck to the caramel so it's nice and clean and then I usually cut in the middle and then two and then middle and then two and then you get the 16 equal squares for reference I'm using a list off knife and I will just rock it a little bit just so I know where I'm cutting and I'll do the same movie here I always find it's better to have like little groove because that sort of starts the process of way of cutting there we have my millionaire shortbread absolutely perfect now you can see the inside of the millionaire shortbread you can see the three different layers they're completely even you've got the shortbread caramel and chocolate the caramel is still slightly squidgy if you like to touch it which is how you want it it means it's gonna be a nice texture to eat is not going to be too hard if it's kept in the fridge it's a lovely color it's not grainy and it's like the perfect mini no shortbread just go around show you a couple of other pieces to show you that they're all basically the same middle piece but it's still perfect so yeah that is my millionaire shortbread done here is another view just to show you another piece even layers lovely caramel and the chocolate on top this is an edge piece it's slightly like curved but that's fine so I hope this video has helped I'm sure you guys have more questions if you do have any particular questions about the method of the shortbread the caramel or the chocolate leave them in the comments and I will try and help out my absolute best that is my method for making millionaire shortbread and I hope you've enjoyed it please give the video a thumbs up if you did actually enjoy it and please subscribe if you haven't already please leave any comments below whether you liked the video any questions so on and so on and I'm sure I will be back with you next time with another video whether it baking talking not a hundred percent sure but either way hopefully there'll be another video next week anyway I will see you next time I hope you have a lovely week bye

Channel: Jane's Patisserie

Views: 216,799

Rating: 4.9131117 out of 5

Keywords: jane’s patisserie, jane patisserie, foodie, food blogger, blogger, patisserie, foodie blogger, how to make, how to, how to bake, caramel, millionaires shortbread, homemade caramel, how to make millionaires shortbread, how to make caramel, caramel shortbread, millionaires

Id: tBblD2xsITA

Length: 19min 44sec (1184 seconds)

Published: Thu Mar 12 2020