Millionaires Shortbread also known as Caramel Shortbread

hello and welcome to mr. Paul's pantry I'm mr. Paul if you knew a very warm welcome if you're returning nice to see you again now today's recipe is for millionaire's shortbread sometimes called caramel squares what it is it's a layer of my famous Scottish all butter shortbread topped with a layer of caramel and topped with a layer of chocolate on top it really is very very decadent so it's very very hot in my kitchen this morning it's early it's 38 degrees already and I want to get on with it straightaway so let's do it [Music] right so here we have the ingredients for this millionaire shortbread also known as the caramel shortbread squares first of all for the shortbread we have some flour some butter and some sugar now the whole recipe will be and ingredients will be underneath the video everybody calls it the description box I can never see anything called a description box probably y'all know better than I do if you click where it says show more it will open up and show you my ingredients okay show more not description box here we are then so the flour for Mike shortbread I have her a 375 grams of plain flour not self raising that's plain flour or all-purpose flour here we have some butter and I'm using unsalted butter 250 grams if you use salted butter you won't need to add the pinch of salt afterwards okay and the sugar is a hundred and twenty-five grams of ordinary white sugar it's a very simple recipe to remember and to change up or down its recipe one two three so it's one measure of that two measures of that and three measures of that okay but I've got mine in grams underneath and of course if you're using unsalted butter you won't need to use this but I'm going to use a pinch of salt because mine is unsalted butter and for the caramel we've got four ingredients here now and we have some brown sugar I'm using Muscovado sugar and that is a hundred grams I've also got a hundred grams of butter I've got one tin if you need different sized tins but this tin has 397 ground of condensed milk that sweetened condensed milk that's not evaporated milk it's condensed it's thick and it's creamy and it's very sweet and I also have some chocolate there I'm using these buttons because they're easier to melt I buy them by the kilo but you can just break up any bar of chocolate and melt it and that's for your topping but those three ingredients here are for the caramel that sugar butter and the condensed milk with some chocolate to finish it off so let's get on with it I'll make the shortbread first okay now today I'm going to use my food mixer simply because I my arthritis is not so good today in my hands so first of all we're going to add the softened butter and I must stress it has to be soft room-temperature at least okay it must be soft and we're going to add on top of that the sugar and we're going to mix that [Music] until it's nice and light and fluffy excuse the noise [Music] just takes a couple of minutes it won't be very long now if you're mixing this by hand we do it or wooden spoon might take a little bit longer so there we are now you can see in there I'm going to add in the flour now and my pinch of salt a good pinch of salt and give it another mix [Music] once he gets to that crumbly stage looking a little bit like breadcrumbs it will be only a few seconds now before it all goes together you'll see it just go it together they ice all left the sides now the ball is nice and clean and you can see the consistency of it there we are just take that off the off the blender they beat us should I say and there's the paste as we're going to use it it's nice and soft pliable and we'll put it in the tin now I have a tin here I've lined it with some greaseproof paper it's the size of it is 25 centimeters by 18 ideally you should have a square when I haven't got a square one today everyone somewhere I can't find it I normally have a 9 8 or 9 inch square one but this is a small roasting tin that I'm using and I've just buttered the inside so that the grease proof paper sticks down a little bit and now we're going to add the paste add the paste into the tin we're going to push it down evenly all over as long as we can get a nice even coating on the base of the tip film that's already going to the oven now and it's going to go in at 164 about 30 minutes we need to cook it until it just starts going brown on top we don't want to brown it too much right here we are with the finished product it's nicely colored on top and all we have to do now is to let it cool and in the meantime I'm going to make the caramel right now for the caramel the first thing you need is a spatula with either a flat end like that or on an angle like that because you need to be able to keep cleaning the bottom of the pan because it's very susceptible to sticking and we don't want that if you start sticking you get little brown burnt bits and they'll all be mixed in with the cannibal and it will look not very nice so I'm using a wooden spatula it's got a square end and that means it will go in all the corners and along the flat bottom so we need to put this on a medium heat like that medium heat and first of all we're going to add the butter and next we don't want that on to higher heat we want to just melt the butter and incorporate it with the sugar now this is a very simple operation but it does require some patience you can't speed this up by turning up the heat you ruin everything just keep going until all the sugar is incorporated in with the butter then when we've got to this stage we're going to add the condensed milk make sure you get every drop out and just to make sure I do I'm going to use my silicon spatula excuse my back of my hand I can't get up the pan any of the way because the camera is in the way so then we are all incorporate that now and we need to bring that to a gentle boil now once you see it start bubbling around the edge you can see that then it's very very hot this sugar so don't put your hands nearly but you can see the turn it down now to a lowish heat and we're going to leave that to bubble away until it thickens this will take about 10 to 15 minutes you can't rush this at all I'll show you the consistency when it gets to the right consistency I will show you how it should look and I will tell you exactly how long it's taken me to get it to I've got the timer going now I know it's boiling so it'll tell me exactly how long it's got to cook for now it's boiling already nicely as you can see keeping it on the move I'm afraid I've done the thing I told you not to do and I've let it catch a little on the bottom halfway through this the telephone went and I didn't I just automatically went to answer it I should have left it alone and you will see some little specks in there where it caught on the bottom whilst I was on the phone sorry about that but I haven't any more condensed milk to make a second batch and I'll just have to live with it I think you will be able to see those in the pan hopefully they won't be too noticeable in the finished caramel now it's bubbling away it's been at the moment about seven minutes so I'm just going to leave it a little longer now needs to thicken up a little bit more it will thicken much and set when it when it cools of course but if we do it pour it in too soon it will just stay liquid like that like dulce lychee which when you start to try to cut it into squares you'll have a terrible mess so another three or four minutes and we should be all right there so now we need to do the chocolate to finish off the millionaire shortbread so we need a bowl over a simmering pan of water make sure the bowl does not touch the water otherwise you'll ruin the chocolate pop your chocolate into the bowl don't be tempted to do like some videos tell you to melt your chocolate in the microwave it's such an easy easy to spoil and it's an expensive item and it only needs two or three seconds and the chocolate gets burnt this way it can't get burnt providing you don't let the ball touch the water just leave it there don't mess about with it and it will start and melt once it's melted we can pour it on top of the shortbread now as I said earlier in the video I'm using these little chocolate buttons this is how we in the bakery buy chocolates it's made like these little buttons because they melt very quickly and you can measure them out easily you can weigh them out you don't have to start breaking anything but if you just want to use an ordinary bar of chocolate take it break it into small pieces and do exactly what I'm doing here now when the chocolates melted we're just going to pour it straight on top of the caramel use a silicone spatula to make sure you get every little bit out and then we're just going to spread it nice and evenly over the surface into the corner all the corners and I'm going to just now give it a tap on the bench to let any bubbles come to the surface and we'll just let that set and when it's all said we'll cut it and I'll show you what it looks like inside so here we are now the chocolate set we're going to lift it out of the tin I think it's time to portion it up so we're going to portion it now I'll do it in half first just push it straight down and then we'll do that in half there and that in half there can you draft and we'll do that and that that and that's crack that one never mind never mind there we are there is the beautiful millionaire shortbread with the shortbread underneath a nice generous layer of caramel topped by the chocolate well if you enjoyed this video go below give it a thumbs up and if you want to leave any comments I'll be very pleased to read them if you haven't subscribed press the subscribe button and don't forget little bell at the side if you click that you'll be informed every time I put up a new video this is mr. Paul saying bye for now and I'll see you next time

Channel: Mr. Paul's Pantry

Views: 15,162

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Id: xYWxuWOXQ6k

Length: 17min 8sec (1028 seconds)

Published: Wed Jul 15 2020