Millionaire's Shortbread | Basics with Babish

[Music] basics with babish and my website basics with babish comm or brought to you by Squarespace head there now to check out all the recipes from the show kitchen equipment lists and more get 10% off your first Squarespace order by visiting squarespace.com slash babish from websites and online stores to marketing tools and analytics Squarespace is the all-in-one platform to build a beautiful online presence and run your business alright so today we're making one of my favorites millionaires shortbread and before we can make our millions we got to make shortbread into a large bowl there's a quarter cup of brown sugar a teaspoon each vanilla extract and kosher salt and 1/2 a cup melted unsalted butter give this a nice regular size whisking until it is smooth and homogeneous and then we're gonna add about a cup of all-purpose flour I say about a cup because shortbread is pretty forgiving we're really going for more of a consistency here something that holds its shape when pressed together but it's still nice and crumbly then we're just gonna generously butter our baking vessel of choice dump in our shortbread dough and press it down using wetted fingers or if you want the top really nice and smooth the flat bottom of a ramekin until it looks like that then all there is left to do before baking is docking or the act of poking lots and lots of little holes into our shortbread using a fork then optionally topping with a sprinkle of raw or turbinado sugar tapping down with our ramekin to make sure that it sticks in place and making a 375 degrees Fahrenheit for 15 to 20 minutes until golden brown crisp and rigid allow to cool on a wire rack completely about an hour before slicing and serving and there you have it one of the easiest to make and tastiest to eat cookies in the whole of human history it is buttery it is tender it is crisp it has a texture that paul hollywood would call very short how do we improve on such simple perfection easy we drown it in caramel and chocolate you will notice that I'm making another batch of shortbread here this time a double batch because we need enough to comfortably fill a lasagna pan like this one which for expedited cookie release later on we're going to line with aluminum foil one sheet trimmed widthwise the other trimmed lengthwise the same way that we would for brownies and then because we don't want the cookies to stick to the foil either we're going to liberally lube with butter before pressing our shortbread dough down inside I don't think a ramekin is gonna cut it this time so use anything big and flat too even at the top uneven cookies is a bush-league look likewise we are docking our shortbread before placing it in a 350 degree oven this time for 17 to 22 minutes because it's a little thicker we're letting this chill on a rack until completely cooled throughout about two hours plenty of time to contend with our caramel into a medium saucepan goes half a cup of unsalted butter one 14 ounce can of sweetened condensed milk I'm sorry you had to see that sometimes I just can't help myself one cup of light brown sugar half a cup of corn syrup and half a cup of heavy cream you'd also have to be crazy to make unsalted caramel so one teaspoon of kosher salt then we are headed over to the stovetop where we are placing this whole affair over a medium heat attempting the tiny whisk everything together to no avail and having to resort to a regular-sized whisk then we're bringing this guy to a simmer and whisking frequently for about 15 to 20 minutes until it reaches 236 degrees Fahrenheit it's gonna stall around 225 but just keep going and don't give up to get the right consistency in our caramel we need to end up between 236 and 240 degrees Fahrenheit once the correct temperature has been achieved we're going to pour our caramel over are awaiting shortbread we're then gonna use an offset spatula to push it into all the corners and spread it out nice and even and tap it a few times against the counter top to pop any bubbles next we are gonna set that aside to cool completely because it's time to work on the final elements of our millionaire shortbread a tempered chocolate topping for this we need 8 ounces of dark chocolate either in wafer form or chopped coarsely whatever you got will take about 2 ounces of it chop it fine and set it aside this is going to be the seed that helps our chocolate temper ooh chocolate temper dibs on that for a new band name anyway we're going to be melting the remaining six ounces of our chocolate by virtue of a double boiler just go ahead and dump the chocolate in there mix it around and allow it to melt snot allowing it to exceed a temperature of 120 degrees Fahrenheit removing it from the heat to finish melting if necessary then we're gonna take it off the heat completely and then we're gonna immediately stir in our seed chocolate this is both gonna help cool the chocolate down and allow it to temper perfectly once it reaches about 82 degrees Fahrenheit we're gonna pour it over our cooled caramel pushing it into all the corners and spreading it out nice and even with that spatula give it a spirited wiggle and a few taps to make sure that it's nice and even and all the bubbles have popped and then it's time to cover and refrigerate for 10 minutes or until the chocolate is set and as you can see I did not temper my chocolate properly I got it too hot so it ended up a little streaky but it is still set now we're just gonna use our aluminum foil handles to lift the shortbread out of the pan slowly and carefully peel off the aluminum and get ready to slice I'm just gonna cut these guys into bars I think that's their most natural form see if we got a nice even coverage in our cross-section and we did the chocolate is cutting a little slot bleep but these are still gonna come out looking real nice I tried experimenting with a bread knife I do not recommend this I'll try to make long sweeping slices through the chocolate first and then pressing down through the caramel and cookie layers this prevents the chocolate from cracking and gives you nice even little cookies and there you have it the only thing on this planet greater than a Twix bar the millionaire's shortbread a crunchy chewy amalgam of chocolate caramel cookie that simply must be tried to be believed it's the perfect cookie for Valentine's Day I mean I guess so what's the next major holiday we got coming up daylight savings time it's the perfect cookie for daylight savings time this episode and many others have been sponsored by Squarespace because they've been an amazing partner in both bringing this show and my websites to life they've got a really intuitive easy-to-use platform that made it super easy for someone like me who's never done web design ever they have templates they do domains they have really good customer service it's basically a one-stop-shop for building a really slick website if you want to try it for yourself you can start your free trial today by visiting squarespace.com slash babish to get 10% off your first purchase [Music] [Music] you

Channel: Babish Culinary Universe

Views: 3,844,352

Rating: 4.9727907 out of 5

Keywords: binging with babish, cooking with babish, babbish, basics with babish, pear qwerty horse, shortbread, short bread, shortbread cookies, how to make shortbread, how to make shortbread cookies, shortbread recipe, millionaire's shortbread, millionaires shortbread, babish shortbread, millionaires shortbread babish, short bread recipe, shortbread cookies recipe, shortbread slices, shortbread slices recipe, homemade twix, homemade twix recipe, twix recipe, twix from scratch

Id: GWAY5i3CMpo

Length: 6min 21sec (381 seconds)

Published: Thu Feb 13 2020

Reddit Comments

[u/owlpee]

"Ingredients coming soon" grrrr

[u/[deleted]]

Lol at licking the lid to the sweetened condensed milk. Find myself doing the same thing.

[u/here-for-a-longtime]

Heat the knife noob

[u/Unidentifiedten]

In Australia it's called Caramel Slice. lol.

[u/PosCyclist]

Yum!